Butternut Squash With Whole Wheat, Wild Rice and Onion Stuffing
4 pounds medium-small butternut squashes (about 1 each)
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon sesame seeds
2 teaspoons salt-free seasoning blend, or more to taste
Salt to taste
Freshly ground pepper to taste
1 cup fresh orange juice
Preheat the oven to 375 degrees.
Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.
In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients.