Honey-Walnut-Wild Rice Stuffed Butternut Squash

(0)
0 reviews.
  • 15 min prep time
  • 1 hr 10 min total time
  • 9 ingredients
  • 4 servings

Ingredients

2
medium butternut squash, halved lengthwise, seeds removed
1
(15-oz.) can cooked wild rice, drained
1/2
cup sweetened dried cranberries
1/4
cup chopped walnuts
2
tablespoons honey
1/2
teaspoon dried marjoram leaves
1/2
teaspoon salt
2
tablespoons frozen apple juice concentrate, thawed
2
teaspoons butter, melted

Directions

  1. 1 Heat oven to 375°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place squash, cut side down, in sprayed pan. Bake at 375°F. for 30 minutes.
  2. 2 Meanwhile, in medium bowl, combine wild rice, cranberries, walnuts, 1 tablespoon of the honey, marjoram and 1/4 teaspoon of the salt; mix well. In small bowl, combine remaining tablespoon honey, apple juice concentrate and butter.
  3. 3 Remove squash from oven. Turn cut side up. Sprinkle with remaining 1/4 teaspoon salt. Brush with honey-butter mixture. Spoon wild rice mixture into each half. Drizzle with any remaining honey-butter mixture.
  4. 4 Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated, covering with foil during last 10 minutes of baking.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved