Butternut Squash With Wholewheat, Wild Rice And Oni

Name: Butternut Squash With Wholewheat, Wild Rice And Onion Stuff Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 375F.
2
Halve squashes & scoop out seeds & fibres.
3
Place them upside down in shallow baking dishes & cover tightly.
4
Bake for 40 to 50 min.
5
Meanwhile, bring water to a boil, stir in wild rice & simmer 40 min, or possibly until the water is absorbed.
6
Heat 2 tb margarine in a skillet.
7
Add in onion & garlic & saute/fry until onion goes limp.
8
In a mixing bowl, combine the rice with the remaining ingredients & the saute/fry.
9
When squashes are cold sufficient to handle, scoop out the pulp & chop it.
10
Stir into the rice mix.
11
Stuff the squashes, place in foil lined baking dishes & cover.
12
Bake at 350F for 20 min.

991

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 med Butternut squashes, 2 c. Water, 3/4 c. Wild rice, rinsed, 3 Tbsp. Margarine, and more.

Yes, Butternut Squash With Wholewheat, Wild Rice And Onion Stuff Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash With Wholewheat, Wild Rice And Onion Stuff Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions