Time: 1 hour 45 minutes
Complexity: easily
Servings: 4 - 8

Vegans and vegetarians will appreciate this dish as a main course, while for everyone else, it's a perfect autumn side dish. Pumpkin is traditionally associated with Thanksgiving in the US, while in Canada, this bright orange vegetable is often used in creamy soups. However, this dish is appropriate for any holiday table at any time of year; individual pumpkin boats make a wonderful appetizer. A little curry powder adds a deeper flavor to the pumpkin's flavor.

Ingredients:

• 2 medium butternut squashes (up to 1 kg each)
• 3 tablespoons of apple cider vinegar
• 2 tbsp. maple syrup
• 4 tbsp. l. olive oil
• 1 small onion, chopped
• 1/2 cup wild rice
• 1/2 tsp mild curry powder
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 3 tablespoons dried cherries without added sugar
• 1 cup fresh parsley leaves, chopped, plus extra for garnish
• 1 tbsp fresh chopped sage
• 1/4 cup walnuts, coarsely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butternut squash, wild rice, dried cherries, walnuts, apple cider vinegar, maple syrup, curry, ground cayenne pepper, cinnamon, sage

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Preparation:

Step 1
• Position the rack in the middle of the oven, preheating it to 200°C.
Step 2
• Cut each pumpkin in half lengthwise, scrape out and discard the seeds. Arrange the halves, flesh side up, in a large baking dish.
Step 3
• Whisk together the vinegar, maple syrup, and 2 tablespoons of olive oil. Brush the flesh of the pumpkin halves with a small amount of the mixture. Sprinkle with 1/4 teaspoon of salt and grind the pumpkin with a pepper grinder several times. Place the pumpkin, flesh side down, in a baking dish. Then brush the peel with the maple syrup and oil mixture, sprinkle with 1/4 teaspoon of salt, and grind the pumpkin with a pepper grinder several times.
Step 4
• Bake until the pumpkin is tender when pierced with a fork, 30-40 minutes. Let it cool enough to handle. Scoop out some of the flesh with a spoon into a large bowl, leaving a 0.6 cm thick layer around the edges of the pumpkin. Leave the scooped flesh in relatively large chunks.
Step 5
• Meanwhile, heat 1 tablespoon olive oil in a small saucepan over medium-high heat. Then add the onion and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne pepper, and 1/2 teaspoon salt. Stir until the spices are toasted, about 1 minute.
Step 6
• Pour in 2 cups of water and bring to a simmer, covered. Stir occasionally until the rice is tender and most of the liquid has been absorbed (30-40 minutes). Different varieties of wild rice may take different amounts of time; add more water if necessary. Remove from heat and add the mixture to the pumpkin chunks along with the remaining maple syrup and butter mixture, cherries, parsley, sage, 1/2 teaspoon of salt, and a pinch of ground black pepper.
Step 7
• Evenly fill the empty pumpkin halves with the filling. Then drizzle with 1 tablespoon of the remaining olive oil. Bake, uncovered, until the filling is heated through (about 30 minutes). Cut each half in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

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