BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE And ONION STUFF

17.08.2008 | Author: Cook | Posted in Wild rice
Find out how to cook BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE And ONION STUFF in
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BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE And ONION STUFF


Servings: 8
Ingredients: 

  • 4 md Butternut squashes
    • 

  • 2 c  Water
    • 

  • 3/4 c  Wild rice, rinsed
    • 

  • 3 tb Margarine
    • 

  • 1 c  Red onion, chopped
    • 

  • 1 ea Garlic clove, minced
    • 

  • 2 1/2 c  Trn wholewheat bread
    • 

  • 1 tb Sesame seeds
    • 

  • 1/2 ts Sage and thyme
    • 

  • 1 ts Seasoned salt
    • 

  • 1 c  Fresh orange juice
    •

Preheat oven to 375F.
Halve squashes and scoop out seeds and fibres. Place them upside down in
shallow baking dishes and cover tightly. Bake for 40 to 50 minutes.
Meanwhile, bring water to a boil, stir in wild rice and simmer 40
minutes, or till the water is absorbed.
Heat 2 tb margarine in a skillet. Add onion and garlic and saute till
onion goes limp.
In a mixing bowl, combine the rice with the remaining ingredients and
the saute. When squashes are cool enough to handle, scoop out the
pulp and chop it. Stir into the rice mixture. Stuff the squashes,
place in foil lined baking dishes and cover. Bake at 350F for 20
minutes.

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