Butternut squash stuffed with rice and cranberries ...... beautiful presentation and tasty too!
Ingredients
1 butternut squash
1 MINUTE RICE Brand Rice CREATIONS- Long Grain and Wild (substitute with your favourite rice if you prefer)
2/3 cup (150 mL) fresh or frozen cranberries
1/3 cup (75 mL) MIRACLE WHIP Salad Dressing
Directions
CUT squash in half, lengthwise; scoop out and discard seeds. Place cut side down in 1/4" (0.5cm) water in 2 quart (2L) glass baking dish.
BAKE at 350°F (180°C) for 20 minutes. Remove from oven and arrange, cut side up in dish.
PREPARE rice dish as directed on package. Mix with remaining ingredients, stirring well to blend. Divide evenly among the squash halves. Bake 15 to 20 minutes longer until squash is tender.
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