Bake this classic nuts and wild rice stuffed squash as a perfect side dish for any meal.
medium butternut squash, halved lengthwise, seeds removed
(15-oz.) can cooked wild rice, drained
cup sweetened dried cranberries
cup chopped walnuts
teaspoon dried marjoram leaves
tablespoons frozen apple juice concentrate, thawed
teaspoons butter, melted
Heat oven to 375°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place squash, cut side down, in sprayed pan. Bake at 375°F. for 30 minutes.
Meanwhile, in medium bowl, combine wild rice, cranberries, walnuts, 1 tablespoon of the honey, marjoram and 1/4 teaspoon of the salt; mix well. In small bowl, combine remaining tablespoon honey, apple juice concentrate and butter.
Remove squash from oven. Turn cut side up. Sprinkle with remaining 1/4 teaspoon salt. Brush with honey-butter mixture. Spoon wild rice mixture into each half. Drizzle with any remaining honey-butter mixture.
Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated, covering with foil during last 10 minutes of baking.
Butternut squash are peanut-shaped and have a peel that can range from cream to yellow. Inside, the flesh is bright orange and sweet. Choose firm, unblemished squash.
Two cups of cooked wild rice can be used in place of the canned rice.
Winter squash - those with a hard shell - are excellent sources of beta-carotene and potassium.
Cooked wild rice freezes well. If you choose to cook your own wild rice, cook extra and freeze it in small batches to add to casseroles, soups or stews.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 1/2 Fruit; 4 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.