The recipe BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING

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BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING recipe is a Dinner meal that takes 60 minutes to make. If you enjoy for Dinner, you will like BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING!

BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING

BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING Recipe
BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING

This satisfying dish makes a handsome centerpiece for the holiday meal.

What Course Is BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING?

BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING is for Dinner.


How Long Does BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING Recipe Take To Prepare?

BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING takes 20 minutes to prepare.


How Long Does BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING Recipe Take To Cook?

BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING takes 60 minutes to cook.


How Many Servings Does BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING Recipe Make?

BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING makes 8 servings.


What Are The Ingredients For BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING Recipe?

The ingredients for BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING are:

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 wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each: dried sage, dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice


How Do I Make BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING?

Here is how you make BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING:

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 minutes. 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. VARIATION: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available. Number of Servings: 8Recipe submitted by SparkPeople user HOTSEXY1.


What's The Nutritional Info For BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING?

The nutritional information for BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING is:

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 361.8
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 680.3 mg
  • Total Carbs: 71.4 g
  • Dietary Fiber: 5.9 g
  • Protein: 10.2 g

What Dietary Needs Does BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING Meet?

The dietary needs meet for BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, and ONION STUFFING is Vegan


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