Herbed Wild Rice and Butternut Squash Stuffing
By: Club House Kitchens
Made With:
Mix up the Thanksgiving menu with a vegan stuffing even non-vegans will love. Made with in-season butternut squash cut in cubes, chopped celery and onion, and a mixture of brown and wild rice, this vegetarian stuffing is packed with all your favourite fall flavours. Seasoned with parsley, sage, black pepper, and chicken stock, prepare yourself to make multiple servings of this delicious stuffing.
Mix up the Thanksgiving menu with a vegan stuffing even non-vegans will love. Made with in-season butternut squash cut in cubes, chopped celery and onion, and a mixture of brown and wild rice, this vegetarian stuffing is packed with all your favourite fall flavours. Seasoned with parsley, sage, black pepper, and chicken stock, prepare yourself to make multiple servings of this delicious stuffing.
Key products
Instructions
Instructions
- Preheat oven to 350°F (180°C). Melt butter in large skillet on medium heat. Add squash, celery and onion; cook and stir 15 minutes or until squash is fork-tender
- Mix brown and wild rice in large bowl. Stir in vegetable mixture and seasonings. Add stock; toss gently until well mixed. Spoon into lightly greased 13x9inch (33x23-cm) baking dish. Sprinkle with pecans. Cover with foil
- Bake 30 minutes or until heated through.
