Go Back
Print

Twice Baked Winter Squash with Bison, Figs and Wild Rice

I uniquely used figs twice in this recipe.  Flavoring the winter squash with butter and figs and then a second appearance in the wild rice blend.  Not to mention the deep savory flavors of the bison brings beautiful flavors to the peak of perfection.  

Course Dinner
Cuisine Seasonal
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

  • 1 delicata squash, quartered and seeded
  • 1 tbsp olive oil
  • salt and pepper
  • 1/2 lbs ground bison
  • 1 tsp fresh garlic minced
  • 1 cup dried figs, 1/2 cup sliced
  • 1 cup wild rice or wild rice blend
  • 6 tbsp grass fed butter, room temperature
  • 1 tsp cinnamon
  • 4 tbsp feta cheese
  • fresh parsley

Instructions

  1. Cook wild rice or wild rice blend according to the directions on the package. 

  2. Preheat oven to 425°.  Coat each piece of squash with olive oil.  Salt and pepper to taste. Place in the oven cut side down on baking sheet. Roast for 20 minutes or until tender. Leave oven on after roasting.

  3. While squash and rice are cooking boil 1 cup of water and pour over 1/2 cup of whole dried figs. This is to rehydrate the dried figs.  Discard water after about 10 minutes. 

  4. Then in a skillet brown bison.  Add fresh garlic and cook a few more minutes.  Set aside.

  5. Remove squash from the oven and let it cool slightly.  Carefully scoop out the flesh with a spoon leaving about 1/2 inch on all sides and bottom.  

  6. In a food processor add squash flesh, 1/2 cup of rehydrated whole figs, butter and cinnamon.  Blend until smooth.    

  7. Return squash mixture into the squash skins.  

  8. Mix 1/2 cup sliced dried figs, bison and wild rice in the skillet.  Combine well.

  9. Top each squash with bison rice mixture.  

  10. Bake for 7-8 minutes until heated thoroughly.  

  11. Remove and top with feta cheese and fresh parsley serve hot.