RICE-STUFFED BUTTERNUT SQUASH
The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season. -Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes., Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell. , In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender.
Nutrition Facts : Calories 443 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 92g carbohydrate (36g sugars, Fiber 13g fiber), Protein 11g protein.
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Devi farrington
[email protected]This is a great recipe for a fall dinner. The squash is in season and the rice stuffing is warm and comforting.
Skylar Raine
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it without complaining.
Milk
[email protected]I've never cooked butternut squash before, but this recipe made it really easy. The squash was cooked perfectly and the rice stuffing was delicious.
Chandra Sutton
[email protected]This is a great recipe for a special occasion. It's easy to make and it looks really impressive.
Brother Moters
[email protected]I'm not a vegetarian, but I really enjoyed this recipe. The squash was so flavorful and the rice stuffing was really satisfying.
Nawaf
[email protected]This is a great recipe for a healthy and delicious meal. The squash is a good source of vitamins and minerals, and the rice stuffing is a good source of protein and fiber.
biswas Bk
[email protected]I wasn't sure how I would like this recipe, but I was pleasantly surprised. The squash was sweet and tender and the rice stuffing was savory and flavorful. I will definitely be making this again.
Key Louve
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The finished dish is delicious and impressive.
Bereket Glmeskel
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it and I got lots of compliments.
Elliot Rosas
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the rice stuffing and they didn't even notice that they were eating squash.
Brooklynn Peebles
[email protected]I'm not a big fan of squash, but I actually really enjoyed this dish. The rice stuffing was really flavorful and the squash was cooked perfectly.
Charles Lee
[email protected]This was my first time cooking butternut squash and I'm so glad I tried this recipe. It was so easy to make and the results were amazing. The squash was tender and flavorful and the rice stuffing was perfectly cooked.
Muzakir Meer
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. It's a great way to use up leftover rice and it's also a healthy and delicious meal.
Kendall Orben
[email protected]The rice stuffing was a bit bland for my taste, but overall the dish was still good. I would recommend adding some more herbs or spices to the stuffing to give it more flavor.
M irfan Ali
[email protected]This recipe is a winner! The squash was perfectly tender and the rice stuffing was flavorful and savory. I especially liked the addition of the dried cranberries, which added a nice tartness to the dish. I will definitely be making this again!