Roasted Delicata Squash Stuffed with Creamy Wild Rice, Thyme Mushrooms and Orange Tahini Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the delicata squash halves cut side up on a baking tray. Rub with 1 tablespoon olive oil, then season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika. Roast for 30 to 35 minutes at 220 °C / 425 °F, until tender and browned around the edges.

2. 2

   Meanwhile, place the wild rice and water in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 35 to 40 minutes until the grains are tender and split open. Drain any excess water if needed and set aside.

3. 3

   Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and celery with 1/4 teaspoon salt, and sauté for 5 minutes until starting to soften. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the cremini mushrooms, fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden.

5. 5

   Add the cooked wild rice to the skillet and mix well with the onion, celery, and mushrooms. Cook for 2 minutes so the flavors come together. Taste and adjust with the remaining salt and pepper if needed.

6. 6

   In a small bowl, whisk together the tahini, orange juice, orange zest, lemon juice, maple syrup, and the remaining 1/2 tablespoon olive oil. If the sauce is too thick, add 1 to 2 tablespoons of water until smooth and pourable.

7. 7

   Fill each roasted squash half with the wild rice and mushroom mixture. Return the tray to the oven for 5 minutes at 220 °C / 425 °F so everything is thoroughly heated.

8. 8

   Serve each half with the orange tahini sauce spooned over the top. Finish with the toasted pumpkin seeds and chopped fresh parsley.