HONEY-WALNUT-WILD RICE STUFFED BUTTERNUT SQUASH

Honey-Walnut-Wild Rice Stuffed Butternut Squash image

Bake this classic nuts and wild rice stuffed squash as a perfect side dish for any meal.

Provided by Betty Crocker Kitchens

Time 1h10m

Yield 4

Number Of Ingredients 9

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
1/2 teaspoon salt
2 tablespoons frozen apple juice concentrate, thawed
2 teaspoons butter, melted

Steps:

Heat oven to 375°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place squash, cut side down, in sprayed pan. Bake at 375°F. for 30 minutes.
Meanwhile, in medium bowl, combine wild rice, cranberries, walnuts, 1 tablespoon of the honey, marjoram and 1/4 teaspoon of the salt; mix well. In small bowl, combine remaining tablespoon honey, apple juice concentrate and butter.
Remove squash from oven. Turn cut side up. Sprinkle with remaining 1/4 teaspoon salt. Brush with honey-butter mixture. Spoon wild rice mixture into each half. Drizzle with any remaining honey-butter mixture.
Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated, covering with foil during last 10 minutes of baking.

Nutrition Facts : Calories 370, Carbohydrate 71 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 34 g