- 1-1/2 c butternut squash, 1/2″ cubes
- 1 c rye bread, 1″ cubes
- 1/2 c mushrooms, sliced thin
- 1/2 c onion, sliced thin
- 1 c uncooked wild rice
- olive oil
- garlic powder
Preheat oven to 425F. Wash and peel squash. Cut into 1/2″ cubes. Toss squash with olive oil and salt. Bake in oven for 20 minutes at 425F, until brown spots appear and squash is soft.
Cook wild rice: bring 3 cups of water and 1 cup of rice to a boil on stove top. Reduce to a simmer and cook covered 20-30 minutes or until all liquid is absorbed. Once liquid is absorbed, remove from heat and let sit 5 minutes before fluffing rice with a fork.
Cut rye bread into 1″ cubes and toss with olive oil, salt, pepper and garlic powder. Toast bread pieces on stove top in saucepan for 5-7 minutes over medium heat, until bread is crunchy.
Cook mushrooms and onions over medium high heat in saucepan with olive oil until onions are translucent and mushrooms shrink.
Combine rye croutons, squash, mushrooms and onions in casserole dish. Bake in oven at 400F until warm through and top of stuffing is toasted.
Recipe developed by Elizabeth Happ.