Sweetsavorybutternutsquashandwildricesaut Recipes

SUNNY'S QUICK WILD RICE AND SAUSAGE STUFFED SQUASH

Sunny's Quick Wild Rice and Sausage Stuffed Squash image

Provided by Sunny Anderson

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 small butternut or honeynut squash
2 cups cooked wild rice
1 cup bocconcini or mozzarella, halved or quartered into bite-size pieces
1/4 cup golden raisins, chopped
1/4 cup walnuts, chopped
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup chopped sweet onion
2 links Italian hot sausage, casings removed
1 tablespoon mild yellow curry powder
4 to 6 sprigs fresh thyme, leaves stripped and chopped
Kosher salt and freshly ground black pepper
Chopped fresh cilantro, for garnish
Olive oil, for drizzling

Steps:

For the squash: Prick the squash all over with a fork. Place on a plate and microwave, flipping halfway through, until cooked through, 10 to 15 minutes. Let cool until easy to handle.
Cut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the flesh into a large bowl, discarding the seeds and leaving about 1/4 inch of flesh within the skin to help maintain its shape. Level off the squash halves so they rest without tilting by cutting a tiny slice off each skin side. Place on a baking sheet, flesh-side up.
Add the rice, bocconcini, raisins, walnuts, a pinch of salt and a few grinds of pepper to the bowl with the scooped squash and mix well to combine.
For the sausage: Add the olive oil, onions, sausage, curry powder, thyme and salt and pepper to taste to a large pan over medium-high heat. Cook, breaking up the sausage into small crumbles, until the sausage is cooked through, 5 to 10 minutes. Add to the bowl with the squash and stir to combine.
Preheat the oven to 350 degrees F. Fill the hollowed squash halves with the mixture and roast it until the cheese melts and the tops are golden brown, about 15 minutes. Sprinkle with the cilantro, drizzle over some olive oil and serve warm.

SWEET & SAVORY BUTTERNUT SQUASH AND WILD RICE SAUTé

Sweet & Savory Butternut Squash and Wild Rice Sauté image

I came up with this recipe while I was trying to get rid of some leftovers and refrigerator odds and ends. The crisp beans, creamy squash, and savory seasonings complement each really nicely. If you have rice and squash already cooked, it's a snap to put together. Serves 2 as a main dish, 4 as a side.

Provided by chiclet

Categories One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups baked butternut squash, cubed (*see note)
1 1/2 cups cooked wild rice (I used Near East brand) or 1 1/2 cups cooked brown rice, pilaf (I used Near East brand)
1/2 lb green beans, trimmed and cut into bite-sized pieces
3 garlic cloves, minced
1/3 cup shallot, chopped
1 tablespoon olive oil
1 teaspoon thyme
1 teaspoon sage
salt & freshly ground black pepper

Steps:

Warm oil in a large sauté pan over medium heat.
Place green beans and shallots in pan and cook 3 minutes.
Add garlic, squash and herbs; cook another 2-3 minutes, until beans are crisp but tender.
Add rice and cook until heated through. Season to taste with salt and pepper.
*NOTE: To roast squash, cut in half lengthwise and scoop out the seeds. Spray cut surface with olive oil, and place cut side up on a baking pan. Place pan on center rack in a preheated 400°F oven and roast 45 minutes, until fork-tender. When squash is cool enough to handle, scoop out flesh and cut into cubes (1/2-1 inch).

Nutrition Facts : Calories 293.6, Fat 7.5, SaturatedFat 1.1, Sodium 18.9, Carbohydrate 52.9, Fiber 8.4, Sugar 4.8, Protein 9

SWEET BUTTERNUT SQUASH

Sweet Butternut Squash image

Make and share this Sweet Butternut Squash recipe from Food.com.

Provided by Miss Erin C.

Categories Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

1 medium butternut squash
1/2 cup brown sugar
6 tablespoons butter

Steps:

Cut the squash in half and take out the seeds.
Bake at 350 for 30 minutes with the cut side down.
Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
Salt and pepper if desired.

Nutrition Facts : Calories 769.8, Fat 35.1, SaturatedFat 22, Cholesterol 91.6, Sodium 342.3, Carbohydrate 120.3, Fiber 11.3, Sugar 65.9, Protein 6.1

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