Wild Rice & Mushroom Stuffed Roasted Butternut Squash

Name: Wild Rice & Mushroom Stuffed Roasted Butternut Squash
Total time: 115 min
Ingredients: 1 medium-large butternut squash, halved lengthwise and save the seeds; 1-2 tbsp olive oil; 2 cups cooked wild rice (about ¾ cup dry rice); 2 tbsp vegan butter or olive oil; 1 large leek, chopped; 1 large apple, diced; 2 garlic cloves, minced; 1 1/2 tsp tsp dried thyme; 1 1/2 tbsp minced fresh sage; 1/2 cup vegetable broth; 1 tbsp butter or vegan butter; 2 cups sliced mushrooms; Cooked butternut squash (the flesh of what was roasted); salt & pepper to taste; Seeds from the butternut squash (rinsed and patted dry); 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp dried thyme; 1/2 tsp garlic powder

communitynaturalfoods.com

Roast butternut squash, stuff with wild rice, mushrooms, and veggies—seasonally delicious and easy to prepare! Perfect for fall gatherings.

View full recipe on communitynaturalfoods.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at communitynaturalfoods.com.

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