Cooking Recipe Butternut Squash With Wholewheat~ Wild Rice &
Recipe Ingredients
4 md
Butternut squashes
2 c
Water
3/4 c
Wild rice, rinsed
3 tb
Margarine
1 c
Red onion, chopped
1 ea
Garlic clove, minced
2 1/2 c
Trn wholewheat bread
1 tb
Sesame seeds
1/2 ts
Sage & thyme
1 ts
Seasoned salt
1 c
Fresh orange juice
Directions
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.