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Honey-Walnut-Wild Rice Stuffed Butternut Squash
Honey-Walnut-Wild Rice Stuffed Butternut Squash
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Prep Time:
15 minutes
Total Time:
1 hour 10 minutes
Try this irresistible stuffed squash with wild rice and nuts for a delicious side dish.
Ingredients:
  • 2 medium butternut squash, halved lengthwise, seeds removed
  • 1 (15-oz.) can cooked wild rice, drained
  • 1/2 cup sweetened dried cranberries
  • 1/4 cup chopped walnuts
  • 2 tablespoons honey
  • 1/2 teaspoon dried marjoram leaves
  • 2 tablespoons frozen apple juice concentrate, thawed
  • 2 teaspoons butter, melted
Instructions:
  • Preheat oven to 375°F. Grease a 15x10x1-inch baking pan with nonstick cooking spray. Arrange squash halves, cut side down, in the pan. Bake for 30 minutes at 375°F.
  • In a medium bowl, mix wild rice, cranberries, walnuts, 1 tablespoon of honey, marjoram, and 1/4 teaspoon of salt until well combined. In a small bowl, combine the remaining tablespoon of honey with apple juice concentrate and butter.
  • After roasting, flip over the squash halves and season with the remaining 1/4 teaspoon of salt. Brush with the delightful honey-butter mixture. Fill each half with the wild rice mixture and drizzle any extra honey-butter on top.
  • Continue baking in the oven for an extra 30 minutes, or until the squash is tender and the filling is heated through. Cover with foil for the last 10 minutes of baking.

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