Recipe for Butternut Squash with Wholewheat, Wild Rice and Onion Stuff 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
4 med Butternut squashes
2 cup Water
3/4 cup Wild rice, rinsed
3 tbl Margarine
1 cup Red onion, chopped
1 x Garlic clove, minced
1/2 cup Trn wholewheat bread
1 tbl Sesame seeds
1/2 tsp Sage & thyme
1 tsp Seasoned salt
Instructions:
Instructions: Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet.

Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture.

Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes.

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  ... Butternut Squash with Whole Wheat, Wild Rice, Onion Stuffing   ::   Butternut Squash with Wild Mixed Organic Mushrooms in Tam   ...