Glazed Wild Rice-Stuffed Squash

This classic nut and rice stuffed squash is a perfect side for any meal.

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  • prep time 45 min
  • total time 1 hr 15 min
  • ingredients 12
  • servings 4
 

Ingredients

1
cup cooked regular long-grain white rice (cooked as directed on package)
1
cup cooked wild rice (cooked as directed on package)
2
large butternut squash
4
tablespoons butter
1/4
cup honey
2
tablespoons orange juice
1/2
cup sliced green onions
3/4
cup sweetened dried cranberries
1/2
cup coarsely chopped pecans
2
tablespoons honey
1
teaspoon grated orange peel
1/4
teaspoon salt

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LOCATION

Steps

  • 1 While rice is cooking, heat oven to 375°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Cut each squash in half lengthwise; remove seeds. Place squash, cut side down, in sprayed pan. Bake at 375°F. for 30 minutes.
  • 2 Meanwhile, in small saucepan, melt 2 tablespoons of the butter. Stir in 1/4 cup honey and orange juice. Set glaze aside.
  • 3 In medium saucepan, melt remaining 2 tablespoons butter. Add onions; cook and stir 1 to 2 minutes or until crisp-tender. Add cranberries, pecans and 2 tablespoons honey: cook and stir until berries and nuts are coated. Stir in cooked white and wild rice, orange peel and salt.
  • 4 Remove squash from oven. Turn squash over; brush with glaze. Mound rice mixture into and on top of squash halves. Drizzle with remaining glaze. Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated.
  • 1 While rice is cooking, heat oven to 375°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Cut each squash in half lengthwise; remove seeds. Place squash, cut side down, in sprayed pan. Bake at 375°F. for 30 minutes.
  • 2 Meanwhile, in small saucepan, melt 2 tablespoons of the butter. Stir in 1/4 cup honey and orange juice. Set glaze aside.
  • 3 In medium saucepan, melt remaining 2 tablespoons butter. Add onions; cook and stir 1 to 2 minutes or until crisp-tender. Add cranberries, pecans and 2 tablespoons honey: cook and stir until berries and nuts are coated. Stir in cooked white and wild rice, orange peel and salt.
  • 4 Remove squash from oven. Turn squash over; brush with glaze. Mound rice mixture into and on top of squash halves. Drizzle with remaining glaze. Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated.

EXPERT TIPS

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Expert Tips

Butternut squash is named for its elongated nut-like shape. These squash are typically 8 to 12 inches long and 3 inches at the widest part. The orange flesh has a very sweet flavor.

Buttercup squash can be used in place of the butternut squash.

Both the wild and white rice can be made ahead. Cool the rice, then place it in resealable plastic food storage bags and refrigerate or freeze. Thaw frozen rice before using it.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
650
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
8g,
8%
),
Cholesterol
30mg
30%;
Sodium
270mg
270%;
Total Carbohydrate
107g
107%
(Dietary Fiber
9g
9%
  Sugars
50g
50%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
460%;
Vitamin C
80%;
Calcium
15%;
Iron
20%;
Exchanges:
2 1/2 Starch; 4 Fruit; 6 1/2 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.