Butternut Squash With Wholewheat, Wild Rice And Onion Stuff Recipe Recipe

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

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

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.

No additional tips available.

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

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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.

Butternut Squash With Wholewheat, Wild Rice And Onion Stuff Recipe

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