Stuffed Butternut Squash Recipe

Stuffed Butternut Squash Recipe

Ingredients:

Butter
Pepper
Salt
1 redpepper (salt); finely-diced
1 Tablespoon of chopped parsley (fresh)
3 Tablespoons of chopped rosemary (fresh)
1/2 c of finely-diced mushrooms
1/2 c of toasted nuts (pine)
1 diced shallot
1 c of wild-rice
3 c of chicken stock
1 & 1/2 c of long-grain rice
3 butternut-squash (large)

Instructions:

Have squash sliced into half then remove the seeds. Allow them to simmer in saucepan w/ face-down in steam about 6 mins.

You cut squash’s center out delicately, leave am inch border at the outside part. You scoop the flesh out then chop them.

Have long-grain rice cooked in chicken stock. You place wild-rice in another saucepan then cover it w/ water. Simmer about 20 mins.

You saute shallot quickly then you add nuts then set them aside. Have mushrooms sauteed in heated butter together w/ parsley & rosemary.

You combine all ingredients in bowl then stuff squash w/ this mixture. You pour softened butter all over then bake them for about 15-20 mins at three hundred seventy-five degrees F.

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