Butternut squash with wholewheat, wild rice & onion stuff
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Butternut squash with wholewheat, wild rice & onion stuff
  Squash    Rice    Onion    Vegetarian  
Last updated 6/12/2012 1:02:36 AM. Recipe ID 26212. Report a problem with this recipe.
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      Title: Butternut squash with wholewheat, wild rice & onion stuff
 Categories: Main dish, Vegetarian, Thankgiving
      Yield: 8 Servings
 
      4 md Butternut squashes
      2 c  Water
    3/4 c  Wild rice, rinsed
      3 tb Margarine
      1 c  Red onion, chopped
      1    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
 
  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.
  
  Nava Atlas, "Vegetarian Celebrations"
 




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Recipe ID 26212 (Apr 03, 2005)

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