• 4servings
  • 70minutes
  • 370calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, D, P
MineralsSelenium, Natrium, Fluorine, Silicon, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 medium butternut squash, halved lengthwise, seeds removed

  2. 1 (15-oz.) can cooked wild rice, drained

  3. 1/2 cup sweetened dried cranberries

  4. 1/4 cup chopped walnuts

  5. 2 tablespoons honey

  6. 1/2 teaspoon dried marjoram leaves

  7. 1/2 teaspoon salt

  8. 2 tablespoons frozen apple juice concentrate, thawed

  9. 2 teaspoons butter, melted

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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