Science has gone to far! Combining Butter with Nuts! Then taking the unholy spawn and using Squash to birth it.
STOP Playing God!
But if you happen to have some of this abomination around, try making Rice Stuffed Butternut Squash.
RICE-STUFFED BUTTERNUT SQUASH
prep: 40min
bake: 20min
1 small butternut squash ( 1-1/2 pounds)
3/4 c. cooked long grain and wild rice
1/3 c. ricotta cheese ( i used low fat)
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
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. X 2-in. Bake, uncovered, at 350 degrees 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. YEILD: 2 servings.
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