Who said Thanksgiving stuffing had to be filled with calories, carbs, and fat to be delicious? Lighten up your holiday fare when you make this Wild Rice Stuffing with Butternut Squash the star of the dinner table!
Quick and easy comfort food recipes are just what any family needs on a busy weeknight. As the weather gets chillier, cravings for cool, fresh ingredients diminish as those urges to eat cheesy, warm casseroles take over. Thankfully, craving comfort food doesn’t have to mean benching a healthy diet. This holiday season I’ll be sharing some of my favorite comforting, yet healthy dishes, and trust me, your abs will thank you. First up is this Wild Rice Stuffing with Butternut Squash.
Wild Rice Stuffing with Butternut Squash
There are many delicious plates that grace the Thanksgiving table, but none of them hold a candle to the most favorite side of all, stuffing – not even the turkey. When it comes to Thanksgiving, it’s all about the stuffing (or dressing, depending on where in the country you’ll be cooking and eating). If your stuffing is subpar, your feast will be a little sadder. But who said stuffing had to be made with bread?
As much as I love traditional stuffing, it’s filled with calories, carbs, and fat. This Wild Rice Stuffing with Butternut Squash is a fabulous alternative since it is equally delicious and packed with healthy grains and vegetables. It can also be made up to two days in advanced, which when planning a meal with a lot of dishes, can come in quite handy. Whether you decide to stuff it in the bird or serve it separately, it doesn’t matter because you’ve guaranteed yourself a delicious meal this year by making this stuffing recipe below.
Ingredients
- 3 cups unsalted chicken stock
- 2 cups uncooked wild rice
- 2 tablespoons olive oil
- 2 cups diced and peeled butternut squash
- 1/2 red onion, chopped
- 1 cup sliced carrot
- 3/4 cup sliced celery
- 3/4 cup almonds, toasted and coarsely chopped
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh sage
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring stock and rice to a boil in a large saucepan; cover, reduce heat, and simmer 15-20 minutes or until rice is al dente.
- Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add squash, onion, carrot, and celery; sauté 5 minutes. Stir in 1/4 cup water. Reduce heat to low; cover and cook 7 minutes or until vegetables are tender. Stir squash mixture into wild rice mixture. Stir in almonds, parsley, thyme, sage, salt, and pepper, and stir to combine.
Notes
Home Chef Tip: Serve this dish cold for a healthy fall salad!
We hope you love this recipe for Wild Rice Stuffing with Butternut Squash from SoFabFood Contributor, Holly from The Preppy Hostess, as much as we do. If you love this recipe, be sure to check out our other Side Dishes so that you’re always ready for the upcoming holidays and weeknight meals. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!
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