Butternut squash with stuffing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Butternut squash |
| 2 | cups | ;water |
| ¾ | cup | Wild rice, raw; rinsed |
| 3 | tablespoons | Soy margarine, divided |
| 1 | cup | Onion, red; chopped |
| 1 | Garlic clove; minced | |
| 2½ | cup | Bread crumbs, whole wheat; firmly packed |
| 1 | tablespoon | Sesame seeds |
| ½ | teaspoon | Each: |
| Sage | ||
| Thyme | ||
| 1 | teaspoon | Salt, seasoned |
| 1 | cup | Orange juice, fresh |
Directions
Preheat the oven to 350 degrees.
Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or foil. Bake for 40 to 50 minutes, or until easily pierced with a knife, but still firm.
In the meantime, bring the water to a boil in a saucepan. Stirin the rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
Heat 2 T of the soy margarine in a skillet. Add the onion and garlic and saute until the onion is limp and golden.
In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells aobut 12/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
Before serving, place the squashes in a preheated 350-degree oven.
Bake for 20 minutes, or until well heated through.
From the files of DEEANNE