Ingredients
- 1 1 1/2 pounds small butternut squash
- ¾ cup long grain and wild rice, cooked
- ⅓ cup ricotta cheese
- 3 tablespoons dried cranberries
- 3 tablespoons mango chutney
- 1 green onion, chopped
- ¾ teaspoon curry powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons butter
Directions
Cut squash in half, lengthwise, discard seeds. Trim bottom so they will lay flat. Place pulp side down in a baking dish, add 1/2 inch of hot water. Bake, uncovered, at 350° for 30 minutes. Drain water from pan, turn squash, cut side up. When cool enough to handle, scoop out pulp but leave 1/4 inch in the shell. In a bowl, combine pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into shells. Dot with butter. Bake for 15-20 minutes or until tender. |