Name: Rice-Stuffed Butternut Squash
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: 1 small butternut squash (1-1/2 pounds) -; 3/4 cup cooked long grain and wild rice -; 1/3 cup ricotta cheese -; 3 tablespoons dried cranberries -; 3 tablespoons mango chutney -; 1 green onion, chopped -; 3/4 teaspoon curry powder -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 2 teaspoons butter -

Ingredients for - Rice-Stuffed Butternut Squash

1. 1 small butternut squash (1-1/2 pounds)

2. 3/4 cup cooked long grain and wild rice

3. 1/3 cup ricotta cheese

4. 3 tablespoons dried cranberries

5. 3 tablespoons mango chutney

6. 1 green onion, chopped

7. 3/4 teaspoon curry powder

8. 1/4 teaspoon salt

9. 1/4 teaspoon pepper

10. 2 teaspoons butter

How to cook deliciously - Rice-Stuffed Butternut Squash

1 . Stage

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.

2 . Stage

Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell.

3 . Stage

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.