- 1 medium cheese pumpkin, cleaned, top cut off (see note)
- ½ large butternut squash, peeled, cut into 1/2″ x 1 ” pieces
- 1 medium delicatta squash, cut in half, scrubbed, cut into 1/2″ half moons
- 4 teaspoons canola oil, divided
- 1 medium green zucchini, cleaned, cut in half, then into 1/2″ half moons
- 1 medium asian zucchini, cleaned, cut in half, then 1/2″ half moons
- ¾ cup wild rice, cooked al dente as package directs
- 1 tablespoon unsalted butter
- 2 teaspoons fresh garlic, peeled and minced
- ½ cup scallions, cleaned, dried and chopped
- ½ cup chicken broth, or vegetable broth
- ¼ cup fresh apple cider
- ½ teaspoon salt
- ⅛ teaspoon fresh cracked black pepper
- ½ cup dried michigan cherries
- ¼ cup pinenuts, lightly toasted
*2 Hard Squashes, raw & cut will yield 5 cups
*2 Soft Squashes, raw and cut will yield 4 cups
Preheat the oven to 375 degrees. Add 2 teaspoons of canola oil to a rimmed baking sheet. Add the hard squashes; butternut and delicatta cut squashes, toss with the oil – add some salt and pepper. Roast until golden, turning once, about 20 – 30 minutes – depending on the size of your squash pieces.
Roast the soft squashes, green zucchini and asian zucchini in the same manner: Add 2 teaspoons of canola oil to a rimmed baking sheet with some salt and pepper and roast until golden, turning once, about 20 minutes. These will cook quicker than the hard squashes.
While the squashes roast, cook the wild rice until just tender. Set aside.
In a large heavy pot, add 1 tablespoon of butter, raise heat to medium, add the garlic, cook 1 minute. Add scallions, stir and cook 1 more minute. Add the broth and apple cider. Bring to a boil, add salt and pepper, all of the roasted squashes from two pans, the wild rice and dried cherries. Stir gently to combine.
Turn heat down to low, cover and cook to blend the flavors for five minutes. Remove from heat. Serve in a warm whole roasted Sugar Pumpkin or roasted Butternut Squash half. Garnish with the toasted Pine Nuts.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
Servings: 14 -16
For presentation: Roasting 1/2 of a large Butternut Squash is nice too, follow directions below. Will cook a little quicker than the pumpkin.
For Cheese Pumpkin: Clean the pumpkin well, cut off top and discard (see blog). Scrape out the seeds and discard them. Roast on a lined baking sheet at 350 degrees cut side down rubbed with a little oil. Cook for 30 minutes, until golden around the edges. Turn over and roast until tender, about 15 more minutes. Cool slightly, use as a container for squashes with rice. It is totally edible!
Can be made a day or two in advance of serving. gently reheat.