If you’re throwing a holiday dinner or going to a potluck this holiday season, make sure you’re bringing something healthy AND delicious. Fortunately, there are so many great options with the bounty of fall produce this time of year. Squashes of all kinds are perfect choices for a holiday meal, and mushrooms are a great complement.
Baby pumpkins make a perfect container for all kinds of nutritious stuffings, and you can also use acorn squash, delicatas or butternut squash instead. Wild rice is such a healthy and nutritious alternative to white rice with a unique nutty flavor.
I love the filling because it has a creamy texture, almost like a risotto. The cranberries and pecans add some surprising texture and the mushrooms melt in your mouth! Truffle oil gives a decadent feel to the dish.
To finish it all off is the gluten-free mushroom gravy, with a savory rich flavor that really makes it feel like the holidays.
You can serve it in the whole pumpkin at the table with the top on, and carve it there, or you can serve halves on their own plates.
What is your favorite fall dish?
- 2 baby pumpkins
- ¾ cups wild rice
- 2 cups water or veg stock
- 1 bay leaves
- 1 teaspoon sea salt
- 1½ tablespoons coconut oil
- 1 leek, trimmed, cleaned and chopped
- 1 carrot, peeled and finely chopped
- 1 celery stalk
- 1 shallots
- 2 garlic cloves
- ½ lb oyster mushrooms
- 1 teaspoons sage, chopped
- 1 teaspoon fresh thyme, chopped
- ½ cup dried cranberries
- ½ cup toasted pecans
- 2 tablespoons veg stock
- ½ tablespoon truffle oil
- ¼ cup extra-virgin olive oil
- ¼ small onion, finely chopped (1/2 cup)
- 2 ounces baby portobello mushrooms, finely chopped (1 cup)
- ¼ cup gf all-purpose flour
- 4 cups vegetable stock, preferably homemade, as needed
- sea salt to taste
- black pepper to taste
- Preheat oven to 375 F. Place whole baby pumpkins in a glass baking dish. Bake for 40 minutes or until tender enough to pierce with a knife. When it's ready, remove the pumpkin from the oven and allow to cool for about 15 minutes. Cut around the stem and remove from the top of the pumpkin, like a lid. Scoop out the seeds and stringy fiber from the center of the pumpkin. Set aside until ready to stuff with the wind rice.
- Stir together wild rice, veg stock, bay leaf, and 1 pinch salt in a sauce pan. Bring to a boil and then cover and turn down the heat. Simmer until liquid is absorbed, about 40-45 minutes. Fluff with a fork when done. Remove from heat and let stand covered for 10 minutes.
- Add the wild rice, water and/or broth, and salt to the Instant Pot. Place the lid on the Instant Pot and turn until it locks into place. Make sure to seal the vent. Press the Manual button and adjust the cooking time to 35 minutes and the pressure on high. When the Instant Pot beeps, manually release pressure. Open the lid immediately and fluff with a fork.
- While the rice cooks, heat 1 tablespoon oil in a large skillet and add the leek, carrot, celery, shallot, and garlic. Cook for 5-8 minutes or until leeks are tender. Add sage and thyme, and cook 1 minute stirring constantly. Add oyster mushrooms and cook 10-15 minutes until mushrooms are browned.
- Transfer the mushrooms/vegetable mixture to a bowl and toss with the wild rice, cranberries, pecans, truffle oil ad 2 tablespoons veg stock.
- In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
- Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 30 minutes until thickened, stirring frequently. Season with salt and pepper. Serve as is, blend it or pass it through a fine mesh strainer.