Sweet Dumpling Squash and Wild Rice

This savory winter dish fills the kitchen with fragrance -- sweet dumpling squash is roasted, then baked with a nutty wild rice filling. If sweet dumpling squash isn't available, use another rich-flavored winter squash, such as delicata, kabocha, or butternut. If you can't find fennel, use two celery ribs instead. Serve with Roasted Shallows and a hearty soup of winter greens.

Author:Field of Greens, pg. 262
Yield:8 servings
Category:Main Courses


The squash
4 medium sweet dumpling, delicata, or other flavorful winter squash (about 2 lb. each)
 olive oil
The filling
1/3 cups golden raisins
1/3 cups dried currants
1/2 cups hot water
1 qt. water
1 cups wild rice
1 tbsp. olive oil
1/2 medium red onion, diced (about 1 cup)
1 cloves garlic, finely chopped
1 bulb(s) fennel, quartered lengthwise, cored, and diced (about 1 cup)
1/4 cups dry white wine
2 tbsp. pine nuts, toasted (Field of Greens pg263)
orange, zest, cut into thin threads


  1. Preheat the oven to 375F. In a small bowl, combine the golden raisins and currants; cover them with hot water and set aside to plump. Bring the quart of water to a boil in a medium-size saucepan. When it boils, add 1/2 tsp salt and the wild rice. Lower the heat to a gentle boil; cover and cook until the grains are tender but still chewy, about 30 to 35 minutes. Drain the rice if necessary.
  2. Meanwhile, heat the olive oil in a sauté pan; add the onions and 1/2 tsp salt. Sauté over medium heat until the onions are soft, about 5 minutes, then add the garlic and fennel. Heat the fennel through, then add the wine and simmer until the pan is nearly dry.
  3. In a medium-size bowl, toss the rice with the sautéed onions and fennel; add the plumped fruit, pine nuts, and orange zest and season with salt and pepper to taste. The filling should be well seasoned.
  4. Divide the filling among the 8 squash halves and place in a baking dish with 1/4" water.
  5. Cover and bake until the filled squash is hot, and steamy, about 30 to 40 minutes.