Delicata Squash And Wild Rice Recipe

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Servings: 8

Ingredients

Cost per serving $0.87 view details

Directions

  1. * Note: Delicata squash is an oblong golden brown squash with greenish stripes.
  2. Heat the oven to 375 degrees.
  3. Cut the squashes in half crosswise and scoop out the seeds. Trim about one-fourth inch off the bottom of each so it will stand up. Place cut-side up on a baking sheet. Season with salt and pepper to taste and dot with 1 Tbsp. of the butter. Bake till very tender, about 1 hour.
  4. Meanwhile, heat the oil in a large skillet over medium heat. Add in the pancetta and cook till browned and crisp, 5 min. Add in the onion and cook, stirring frequently, till softened, about 4 min. Add in the brown rice, wild rice, pine nuts, dry cranberries, thyme and lemon juice. Stir to combine. Set aside.
  5. Remove the squash from the oven and carefully scoop out the cooked squash; keep the shells intact. Chop the cooked squash and stir into the rice. Adjust the salt and pepper. Spoon the rice into the squash shells and set them on a baking sheet. Top each with a small piece of the remaining butter. Bake till the rice is heated through and the tops are slightly crisp, 30 to 40 min.
  6. This recipe yields 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 96g
Recipe makes 8 servings
Calories 204  
Calories from Fat 69 34%
Total Fat 7.95g 10%
Saturated Fat 2.5g 10%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 125mg 5%
Potassium 167mg 5%
Total Carbs 27.99g 7%
Dietary Fiber 2.5g 8%
Sugars 1.29g 1%
Protein 6.25g 10%
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