Rice-Stuffed Butternut Squash

By 1For_Him

Ingredients

• 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

Details

Adapted from tasteofhome.com

Preparation

Step 1

Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place pulp side down in an 11-in. x 7-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, ricotta 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.