Honey-Walnut-Wild Rice Stuffed Butternut Squash

Bake this classic nut and wild rice stuffed squash as a perfect side for any meal.

  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 9
  • servings 4

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
  • 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 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    550mg
    550%;
    Total Carbohydrate
    71g
    71%
    (Dietary Fiber
    10g
    10%
      Sugars
    34g
    34%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    390%;
    Vitamin C
    50%;
    Calcium
    15%;
    Iron
    10%;
    Exchanges:
    2 Starch; 2 1/2 Fruit; 4 1/2 Other Carbohydrate; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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