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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

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.