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Butternut Squash with Wild Rice
Gluten Free, Vegan, Vegetarian, Sugar Free
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
55
minutes
mins
Course
dinner, entree, Main Course, Side Dish
Cuisine
American
Ingredients
1
butternut squash
2
cups
wild rice
cooked
1/2
small
onion
finely diced
1
celery stalk
finely diced
1
clove
garlic
minced
water
1
cup
fresh cranberries
(or dried ones soaked in water)
1/2
cup
toasted walnuts
1
tsp
salt
1
tsp
pepper
2
sprigs
fresh thyme
Instructions
Preparing the Squash
Preheat the oven to 375 degrees.
Wash the butternut squash. Cut the squash lengthwise, stem to bottom.
Remove the seeds from the small area.
Score (with a small knife, crisscross your cuts on the long part of the squash.
Cover the entire squash with olive oil and place thyme sprigs on the long part of the squash.
Sprinkle with salt and pepper.
Place in a baking pan and bake until the butternut squash is tender and bright in color, about 40 minutes, depending on size of squash.
Putting it All Together
Place olive oil in a large saute pan. Add onion, celery, cranberries, salt, pepper and sweat until translucent.
Add garlic and stir in on low heat. Set aside.
In a large bowl, mix; onion mixture and cooked wild rice. Add some water. Season.
Place the wild rice mixture into the hole of the butternut squash.
Put baking pan back into the oven to warm.
Remove from oven, and top with toasted walnuts.
Keyword
rice, squash, walnuts