Recipe number 9626 is

Butternut Squash With Wholewheat~ Wild Rice &



The ingredients are:
4 medium Butternut squashes 2 cup Water 3/4 cup Wild rice, rinsed 3 tbsp Margarine 1 cup Red onion, chopped 1 each Garlic clove, minced 2 1/2 cup Trn wholewheat bread 1 tbsp Sesame seeds 1/2 tsp Sage & thyme 1 tsp Seasoned salt 1 cup Fresh orange juice

The recipe yield is:
8 Servings

Info:
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 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes.

Note:
Main Dish; Vegetarian; Holiday



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