Butternut Squash With Whole Wheat, Wild Rice and Onion Stuffing
By: Carrie Barr
Published: Thursday, December 10, 2009 - 5:19pm

Ingredients




4 pounds medium-small butternut squashes (about 1  each)
3/4 cup raw wild rice, rinsed
2 tablespoons olive oil
1 cup heaping  red onion, chopped
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 teaspoons salt-free seasoning blend, or more to taste
Salt to taste
Freshly ground pepper to taste
1 cup fresh orange juice

Preparation

1 Preheat the oven to 375 degrees. 2 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. 3 Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. 4 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. 5 Heat the oil in a skillet. Add the onion and garlic and saute until golden. 6 In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients. 7 When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2" thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover. 8 Before serving, place the squashes in a preheated 350-degree oven. Bake for 15 to 20 minutes, or just until well heated through.

About


You can also use a variety of squashes, like Hubbard or acorn.