 |
|
1 butternut squash
1 Tbs oil
4 oz mushrooms, wild, sliced
2 garlic cloves, pressed
3/4 Tsp dill seed, coarsely ground
4 green onions, finely sliced
3 cups wild rice, cooked
1/2 cup hazel or walnuts, toasted, chopped
2 Tbs parsley, minced
Cut squash in half lengthwise and place cut side down in a lightly
greased baking dish. Bake at 350 until just tender. Scoop out
seeds and set aside. Heat oil in a skillet over medium heat. Add
mushrooms, garlic and dill seeds, saute 1 to 2 minutes, until
mushrooms appear moist. Stir in green onion, wild rice, 1/3 cup
nuts and parsley. Salt and pepper to taste. Let cool. Spoon
stuffing mixture into squash halves and press with back of spoon
to fill cavity. Arrange in a lightly greased baking dish. Sprinkle
reserved nuts on top. Cover and bake at 350 about 30 minutes,
until squash is steaming. Remove cover and bake about 10 minutes
longer, until top of filling is crisp.
|
|
Wild Rice Stuffed Winter Squash