Butternut Squash With Whole Wheat, Wild Rice, Onion Stuffing
4 medium-small butternut squashes
(about 1 pound each)
3/4 cup raw wild rice, rinsed
1 tablespoon light olive oil
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole
1 tablespoon sesame seeds
1/2 teaspoon each: dried sage,
1 teaspoon seasoned salt, or to
1 cup fresh orange juice
Preheat the oven to 375 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 more foil. Bake for 40 to 50
minutes, or until easily pierced with a knife but still firm.
- In the meantime, bring 2 cups of
water to a boil in a saucepan. Stir in the wild rice, reduce to a
simmer, then cover and cook until the water is absorbed, about 40
- Heat the oil in a skillet. Add
the onion and garlic and sauté until golden.
- In a mixing bowl, combine the
cooked wild rice with the sautéed onion and the remaining
ingredients. When the squashes are cool enough to handle, scoop out
the pulp, leaving firm shells about 1/2 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 15 to 20 minutes,
or just until well heated through.
Your question and comments are welcome