Bake this classic nut and wild rice stuffed squash as a perfect side for any meal.
Butternut squash are peanut-shaped and have a peel that can range from cream to yellow. Inside, the flesh is bright orange and sweet. Choose firm, unblemished squash.
Two cups of cooked wild rice can be used in place of the canned rice.
Winter squash - those with a hard shell - are excellent sources of beta-carotene and potassium.
Cooked wild rice freezes well. If you choose to cook your own wild rice, cook extra and freeze it in small batches to add to casseroles, soups or stews.
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