- 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.
Reviews for Rice-Stuffed Butternut Squash
"Excellent! I used dry cranberries bedause of flavor and taste. Would make it again."
"Delish! Used dried cherries in place of cranberries because had them on hand. For the rice, used a rice blend (just several varieties of rice blended, not uncle ben's type, as would add waay too much sodium...and cooked up in traditional way). Will definately make again!"
"I made this with another small squash that was similar, and used "Rice a Roni" Long Grain and Wild Rice mixture. We LOVED it. Very tasty with lots of unique flavors. DH says it's a keeper, and I agree."
"I used half brown rice and half quinoa for some protein - the rest the same. Very interesting texture. Will be a regular fall dish"
"Well, it's 6:45 p.m. and I just finished a fantastic meal from this recipe. The only thing different is that I used an acorn squash. To just say a recipe is awful without any explanation is a waste of everyone's time. This was great and I plan on making it again, and soon! :>)"