Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing

Step 1

Preheat the oven to 375 degrees F.

Step 2

Wrap the whole squashes in foil. Place on a rack in the center of the oven. Bake for 40 to 45 minutes, or until you can pierce through the narrow part with a knife, with a little resistance. You can do this step ahead of time. Let the squashes cool somewhat, then cut in half lengthwise, and scoop out the seeds and their surrounding fibers.

Step 3

Meanwhile, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.

Step 4

Heat the oil in a skillet. Add the onion and garlic and sauté until golden.

Step 5

In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients (whole wheat bread through salt and pepper).

Step 6

Scoop out the squash pulp, leaving firm shells about 1/2 inch thick. Chop or dice the pulp and stir it into the wild rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.

Step 7

Before serving, place the squashes in a preheated 350 degree F. oven.

Step 8

Bake for 15 to 20 minutes, or just until well heated through.