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.
Meanwhile, in a medium pot sauté the shallot, garlic, and sage. Add the rice and 2 1/2 cups of water. Cover and cook.
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.
When the squash is cooked let it cool until it is easy to handle.
Scoop out the insides of the squash, leaving a thick lining.
Divide the rice into the two halves of the squash. Garnish with additional sage.
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