Butternut Squash With Wholewheat~ Wild Rice & Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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,
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.
Source from luhu.jp
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.
Source from luhu.jp