Recipe: Glazed Wild Rice-Stuffed Squash

GLAZED WILD RICE-STUFFED SQUASH

1 cup cooked regular long-grain white rice (cooked as directed on package)
1 cup cooked wild rice (cooked as directed on package)
2 large butternut squash
4 tablespoons butter
1/4 cup honey
2 tablespoons orange juice
3/4 cup sweetened dried cranberries
1/2 cup coarsely chopped pecans
2 tablespoons honey
1 teaspoon grated orange peel
1/4 teaspoon salt

While rice is cooking, heat oven to 375 degrees F. Spray 15x10x1 inch baking pan with nonstick cooking spray.

Cut each squash in half lengthwise; remove seeds. Place squash, cut side down, in sprayed pan.

Bake at 375 degrees F for 30 minutes.

Meanwhile, in small saucepan, melt 2 tablespoons of the butter. Stir in 1/4 cup honey and orange juice. Set glaze aside.

In medium saucepan, melt remaining 2 tablespoons of the butter. Add onions; cook and stir 1 to 2 minutes or until crisp-tender.

Add cranberries, pecans and 2 tablespoons honey: cook and stir until berries and nuts are coated. Stir in cooked white and wild rice, orange peel and salt.

Remove squash from oven. Turn squash over; brush with glaze. Mound rice mixture into and on top of squash halves. Drizzle with remaining glaze.

Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated.

Servings: 4
Source: Pillsbury