Robin Asbell is a chef and cookbook author, she stopped by with ideas on show you can shake up your Thanksgiving side dish routine with stuffed sweet potatoes.
3 sweet dumpling squash, delicata or other very small winter squash
1/2 cup wild rice, cooked
2 cups water
1 tablespoon extra-virgin olive oil
1 large onion, chopped
4 ounces shiitake mushroom, chopped
2 tablespoons fresh sage, minced
1 cup bread crumbs, 2 slices whole wheat bread
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
3/4 cups pecans, plus 24 halves for garnish, chop coarsely
- Preheat the oven to 400 F. Cut squashes from stem to tip, then scoop out the seeds and discard.
- Place the squash, cut side down, on an oiled sheet pan and roast for 25-30 minutes.
- When they are tender when pierced with a paring knife, take out and cool on a rack.
- Cook the wild rice by boiling it in water, true local wild rice cooks in 20 minutes, shiny black cultivated wild rice can take up to an hour. Drain and reserve.
- In a large sauté pan, heat the olive oil over medium high heat and add the onions and mushrooms.
- Sauté, stirring often, until the onions are soft and the mushrooms are browned and shrunken, about 8 minutes.
- Add the fresh sage and stir for a minute, then take off the heat, transfer the mixture to a large bowl to cool.
- When the squashes are cool enough to handle, scoop their flesh into the bowl, being careful to leave enough so the shells hold their shape.
- Place the shells in a casserole dish or on a sheet pan.
- Mash the squash flesh coarsely in the bowl, mixing it with the onion mixture.
- Add the drained wild rice, bread crumbs, thyme, pepper and salt, and the chopped pecans.
- Spoon the squash mixture back into the shells, and smooth the tops.
- Arrange 4 pecan halves on top of each squash half. Spritz or brush with oil for a crisper top.
- Bake for 30 minutes, until browned and heated through.
- Can be made two days ahead and reheated.