Rice Stuffing With Butternut Squash

Total Time:
1 hr 30 min
30 min
1 hr

6 to 8 minutes

  • Kosher salt
  • 2 cups wild rice blend
  • 2 bay leaves
  • 6 tablespoons unsalted butter, plus more for the baking dish
  • 1 tablespoon vegetable oil
  • 4 cups chopped peeled butternut squash (1/2-inch cubes)
  • Freshly ground pepper
  • 1 bunch leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed
  • 2 stalks celery, chopped
  • 1 cup low-sodium chicken or vegetable broth
  • 1 large egg
  • 1 cup dried cranberries
  • 1 cup chopped fresh parsley
  • 1 cup pecans, finely chopped
  • Bring a large pot of salted water to a boil. Add the rice and bay leaves, reduce the heat to a simmer and cook as the label directs; drain well. Discard the bay leaves. Spread out the rice on a baking sheet to cool.

  • Meanwhile, preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring, until softened and golden, 5 minutes. Transfer to a plate to cool.

  • Melt 4 tablespoons butter in the same skillet over medium-high heat. Add the leeks and celery and cook, stirring, until softened, 5 minutes. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.

  • Whisk the egg in a large bowl. Stir in the rice, squash, leek-broth mixture, cranberries and parsley. Transfer to the baking dish; top with the pecans. Cut the remaining 2 tablespoons butter into small cubes; scatter over the pecans. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.

  • Stale bread is best for stuffing. If you're using fresh, spread out the cubes on baking sheets and dry in a 300 degrees F oven, 15 to 20 minutes.

  • Photograph by Ryan Dausch

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