• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Butternut Squash with Wholewheat, Wild Rice and Onion Stuff

  • Recipe Submitted by on

Category: Holiday, Main Dish, Vegetarian

 Ingredients List

  • 4 md Butternut squashes
  • 2 c Water
  • 3/4 c Wild rice, rinsed
  • 3 tb Margarine
  • 1 c Red onion, chopped
  • 1 Garlic clove, minced
  • 2 1/2 c Trn wholewheat bread
  • 1 tb Sesame seeds
  • 1/2 ts Sage & thyme
  • 1 ts Seasoned salt
  • 1 c Fresh orange juice


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.

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