Wild Rice Stuffed Butternut Squash

Large Butternut Squash Shallots Garlic Sage Wild Rice Currants Pecans Salt & Pepper


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

Find the full recipe below