*  Exported from  MasterCook  *
 
          Butternut Squash With Wild Rice And Creamy Walnut Sauce
 
 Recipe By     : TOO HOT TAMALES SHOW #TH6328
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sent Mc                          Too Hot Tamales
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    butternut squash
    1      Teaspoon      coarse salt
      1/2  Teaspoon      ground black pepper
    1      Tablespoon    olive oil
    1      Medium        onion -- diced
      1/2  Cup           dry sherry
      1/2  Teaspoon      ground black pepper
    2      Cups          cooked wild rice
      1/2  Bunch         parsley -- chopped
      1/2  Cup           sour cream
      1/2  Cup           toasted walnuts
      1/3  Cup           cream cheese
      1/2  Cup           milk
    1      Teaspoon      lemon juice
    1      Teaspoon      cinnamon
      1/2  Teaspoon      salt
 
 Preheat an oven to 350 degrees F. Halve the squash and scrape out the seeds.
 Season with salt and pepper. Arrange squash, cut side down, in a baking dish
 with about 1inch of water. Cover with foil and bake until tender, about 45
 minutes. Meanwhile, heat oil in a large skillet over moderate heat. Add the
 onion and saute until soft, about 10 minutes. Stir in the sherry and pepper
 and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the
 parsley and mix well. Keep warm.
 In a blender, puree the sour cream, toasted walnuts, cream cheese, milk,
 lemon juice, cinnamon and salt. Reserve. Spoon the wild rice mixture into
 the squash cavities, pour walnut sauce over squash and serve immediately.
 Yield: 4 to 6 servings
 81996, M.S. Milliken & S. Feniger, all rights reserved
         Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving