This is a print preview of "Butternut Squash With Wholewheat, Wild Rice And Onion Stuff" recipe.

Butternut Squash With Wholewheat, Wild Rice And Onion Stuff Recipe
by Global Cookbook

Butternut Squash With Wholewheat, Wild Rice And Onion Stuff
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  Servings: 8

Ingredients

  • 4 med Butternut squashes
  • 2 c. Water
  • 3/4 c. Wild rice, rinsed
  • 3 Tbsp. Margarine
  • 1 c. Red onion, minced
  • 1 x Garlic clove, chopped
  • 2 1/2 c. Trn wholewheat bread
  • 1 Tbsp. Sesame seeds
  • 1/2 tsp Sage & thyme
  • 1 tsp Seasoned salt
  • 1 c. Fresh orange juice

Directions

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