Stuffed Butternut Squash
serves 4 to 6
A cold weather favorite, nothing warms your insides quite like warm stuffed squash.
- 3 large butternut squash
- 1 1/2 cups long-grain rice
- 3 cups Wild Oats Organic Chicken or Vegetable Broth
- 1 cup wild rice
- 1 shallot, diced
- 1/2 cup Wild Oats Pine Nuts, toasted
- 1/2 cup mushrooms, finely diced
- Wild Oats Organic Butter or Olive Oil
- 3 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 small red pepper, finely diced
- Salt & pepper to taste
Slice squash in half and remove seeds. In a saucepan, simmer face down in boiling water or steam for 6 minutes. Delicately cut out the squash center, leaving a 1-inch border around the outside for presentation. Scoop out the remaining flesh and chop for later use.
Cook the long grain rice using chicken or vegetable stock. Place the wild rice in a separate saucepan, cover with water, and simmer for 20 minutes.
Sauté the shallot for a few minutes and then add the pine nuts. Set aside.
Sauté the mushrooms in the butter with the rosemary and parsley. Mix the ingredients together in a bowl, including the reserved squash and the diced peppers.
Stuff the squash with the mixture, and pour melted butter or olive oil over top. Bake at 375 degrees F. for 15 to 20 minutes.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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