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Main Course
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Butternut Squash With Wholewheat~ Wild Rice &
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Butternut Squash With Wholewheat~ Wild Rice &
Category:
Main Course
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
281
Rating:
(
3.0
) by
2
users
Ingredients:
4 medium Butternut squashes
2 cup Water
3/4 cup Wild rice, rinsed
3 tbsp Margarine
1 cup Red onion, chopped
1 each Garlic clove, minced
2 1/2 cup Trn wholewheat bread
1 tbsp Sesame seeds
1/2 tsp Sage & thyme
1 tsp Seasoned salt
1 cup Fresh orange juice
Instructions:
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.
Rate this recipe:
1
2
3
4
5
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Rating:
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