Vegan Wild Rice Stuffed Squash

Discover Vegan Wild Rice Stuffed Squash. Review the available recipe details and open the credited original source for the complete preparation method.

• 4 medium butternut squash (2 - 2.5 pounds, or ~1kg or 4 medium acorn squash (1.25 -1.5 pounds, or ~0.6kg)) ↔ Replace
• Kosher salt and pepper to taste ↔ Replace
• 1 cup wild rice ((6 ounces, ~170g)) ↔ Replace
• 1.5 cups (355 mL) vegetable broth for Instant Pot method, OR 3 cups (710 mL) vegetable broth for stovetop method ↔ Replace
• 1 tablespoon olive oil + more for roasting squash ↔ Replace
• 4 shallots, (sliced thinly) ↔ Replace
• 4 cloves garlic, (minced) ↔ Replace
• 4 cups (~270g) Tuscan/Lacinato kale, shredded ↔ Replace
• 1/2 cup (~70g) toasted pine nuts or pumpkin seeds ↔ Replace
• 1/2 cup (~15g) parsley leaves, roughly chopped ↔ Replace
• 1/2 cup (~10g) basil leaves, roughly chopped ↔ Replace
• 1/4 cup (~30g) dried cranberries ↔ Replace
• 1/2 cup (~80g) pomegranate seeds ↔ Replace
• 1 teaspoon orange zest ↔ Replace
• 1 tablespoon freshly squeezed orange juice ↔ Replace
• 1 tablespoon extra virgin olive oil ↔ Replace
• 1/4 cup (~64g) good-quality tahini ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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