The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season. —Elaine Sweet, Dallas, Texas
- 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
- 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.
- Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell.
- 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. Yield: 2 servings.
Originally published as Rice-Stuffed Butternut Squash in Cooking for 2 Fall 2007, p39
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