This flavorful and colorful Stuffed Squash with Brazil Nuts and Pistachios makes an attractive entrée for a Thanksgiving dinner. Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results with this recipe. I like to use Brazil nut butter, but you can use any type of nut butter that you prefer.
Stuffed Squash with Brazil Nuts and Pistachios
This flavorful and colorful Stuffed Squash makes an attractive entrée for a Thanksgiving dinner.
- 1 tablespoon olive oil or 1/4 cup water
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 2 cups cooked brown rice
- 1 cup cooked wild rice
- 1/3 cup Brazil nut butter
- 1/4 cup sweetened dried cranberries
- 2 tablespoons chopped pistachio nuts
- 2 tablespoons chopped Brazil nuts
- 1 tablespoon minced fresh parsley
- 1 teaspoon dried tarragon
- Salt and ground black pepper
- 1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha)
- 1 1/2 cups hot water
Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the rice, wild rice, Brazil nut butter, cranberries, nuts, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities
Place the squash halves in a baking dish, stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/2 hours.
From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.