Stuffed butternut squash is delicious. In the following recipe I usually substitute a handful of raisins and dried cranberries for the orange.
I precooked the squash at 350 degrees for 20-30 minutes, til a fork slides in easily. While it's cooking you can prepare the rest.
I cup of cooked rice (brown or white) One teaspoon butter 1 teaspoon chopped onion I clove garlic, chopped 1 medium apple chopped 1 large navel orange, sectioned 1/4 tsp cinnamon 1/4 tsp cloves or allspice 1/2 tsp salt I tablespoon honey or brown sugar 1/2 cup chopped almonds or pecans
Melt butter in skillet. Saute onions for five minutes Add garlci, apples, oranges and spices and saute over medium heat for about five more minutes. Add to the rice and add the honey. Stir well and add salt and pepper to taste.
Take the butternut squash out and fill them. Top with the nuts and bake uncovered til heated through (about 20 minutes).
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Another option is as a side dish, roast it with a little butter and brown sugar and it's divine. My absolute favorite fall dish.
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I precooked the squash at 350 degrees for 20-30 minutes, til a fork slides in easily. While it's cooking you can prepare the rest.
I cup of cooked rice (brown or white)
One teaspoon butter
1 teaspoon chopped onion
I clove garlic, chopped
1 medium apple chopped
1 large navel orange, sectioned
1/4 tsp cinnamon
1/4 tsp cloves or allspice
1/2 tsp salt
I tablespoon honey or brown sugar
1/2 cup chopped almonds or pecans
Melt butter in skillet. Saute onions for five minutes Add garlci, apples, oranges and spices and saute over medium heat for about five more minutes. Add to the rice and add the honey. Stir well and add salt and pepper to taste.
Take the butternut squash out and fill them. Top with the nuts and bake uncovered til heated through (about 20 minutes).
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ps the recipe sounds delish!
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(The comment has been removed)
That sounds great.
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