Wild Rice Stuffed Honeynut Squash
We’re adding to our list of creative and yummy ways to use squash this season! Here we had fun with a new type of squash, honeynut squash. Think butternut squash, but smaller. We decided to combine two loved side ingredients, rice and squash, into one festive and flavorful holiday side.
For this recipe, we used both our Healthy On You® Spice Spice Baby and The Fennel Countdown Spice Blends, to create a dish bursting with fall flavors. The best part about this recipe is that the honeynut squash is so small they roast in no time. Perfect for keeping your holiday stress free! Enjoy!
Ingredients
Makes 6 servings
honeynut squash, sliced in half and seeded extra virgin olive oil salt and pepper to taste wild rice, cooked per package instructions dried cranberries sliced almonds fresh Thyme, chopped Fennel fronds for garnish extra virgin olive oil Sherry vinegar honey lemon juice salt and pepper to taste Preheat the oven to 375F. Prepare a baking pan with parchment paper. Arrange honeynut squash cut-side up on the baking sheet. Drizzle with olive oil. Season with Spice Spice Baby, salt and pepper. Transfer to the oven and bake for 18-20 minutes, until lightly browned. While the honeynut squash roasts, combine wild rice, cranberries, almonds and chopped fresh Thyme in a mixing bowl. In a small bowl, combine the dressing ingredients. Pour over the rice mixture and stir until evenly coated. Place honeynut squash onto a serving platter. Scoop the rice mixture into the center of the honeynut squash. Garnish with Fennel fronds. Serve! For the Stuffed Squash
For the Dressing
Preparation
