Wild Rice Stuffed Butternut Squash
Large Butternut Squash Shallots Garlic Sage Wild Rice Currants Pecans Salt & Pepper
Ingredients
Halve the butternut squash and place it face down on a foil-lined baking sheet. Bake at 450.
Step 1
Meanwhile, in a medium pot sauté the shallot, garlic, and sage. Add the rice and 2 1/2 cups of water. Cover and cook.
Step 2
Remove the rice from the heat and let sit 10 minutes with the lid on. Stir in the currants and pecans. Season with salt and pepper.
Step 3
When the squash is cooked let it cool until it is easy to handle.
Step 4
Scoop out the insides of the squash, leaving a thick lining.
Step 5
Divide the rice into the two halves of the squash. Garnish with additional sage.
Step 6
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wild-rice-stuffed-butternut-squash