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  • Butternut Squash With Wholewheat, Wild Rice And Onion Stuff

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    Butternut Squash With Wholewheat, Wild Rice And Onion Stuff
    Servings: 8
    by Global Cookbook
    92760 recipes
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    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.

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