Wild Rice-Stuffed Winter Squash
| Yield: | 4 Servings |
| Categories: | Vegetarian, Vegan, Holiday, Main Dishes |
| 1 | lg | Butternut squash |
| 1 | tb | Sunflower oil |
| 4 | oz | Mushrooms; preferably a wild variety such as crimini, shiitake, morel or oyster mushrooms; sliced |
| 2 | Garlic cloves; pressedor minced | |
| 3/4 | ts | Dill seed; coarsely ground |
| 5 | Green onions; finely sliced | |
| 3 | c | Wild rice; cooked |
| 1/2 | c | Hazelnuts or walnuts; lightly toasted; chopped |
| 2 | tb | Parsley; minced |
| Pepper to taste | ||
| Salt to taste |
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