Butternut squash with wholewheat~ wild rice &
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Butternut squashes |
| 2 | cups | Water |
| ¾ | cup | Wild rice, rinsed |
| 3 | tablespoons | Margarine |
| 1 | cup | Red onion, chopped |
| 1 | each | Garlic clove, minced |
| 2½ | cup | Trn wholewheat bread |
| 1 | tablespoon | Sesame seeds |
| ½ | teaspoon | Sage & thyme |
| 1 | teaspoon | Seasoned salt |
| 1 | cup | 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.
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