Title: Butternut Squash with Wholewheat, Wild Rice & Onion Stuff
Categories: Entree Vegetarian Holiday
Yield: 8 Servings
| 4 | md | Butternut squashes |
| 2 | c | Water |
| 3/4 | c | Wild rice, rinsed |
| 3 | tb | Margarine |
| 1 | c | Red onion, chopped |
| 1 | | Garlic clove, minced |
| 2 1/2 | c | Trn wholewheat bread |
| 1 | tb | Sesame seeds |
| 1/2 | ts | Sage & thyme |
| 1 | ts | Seasoned salt |
| 1 | c | Fresh orange juice |
Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them
upside down in shallow baking dishes & cover tightly. Bake for 40 to 50
minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40
minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet.
Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine
the rice with the remaining ingredients & the saute. When squashes are cool
enough to handle, scoop out the pulp & chop it. Stir into the rice mixture.
Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F
for 20 minutes.