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Butternut Squash With Wild Rice And Creamy Walnut Sauce

A home-style Butternut Squash With Wild Rice And Creamy Walnut Sauce made with Coarse Salt, Ground Black Pepper, Olive Oil, Cooked Wild Rice, and Sour Cream. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 1/2 tsp
• 1 tbsp
• 1/2 tsp
• 2 cup
• 1/2 cup
• 1/3 cup
• 1/2 cup
• 1 tsp
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Preheat an oven to 350 degrees F. Halve the squash and scrape out the seeds.

2. 2

   Season with salt and pepper.

3. 3

   Arrange squash, cut side down, in a baking dish with about 1inch of water.

4. 4

   Cover with foil and bake until tender, about 45 minutes.

5. 5

   Meanwhile, heat oil in a large skillet over moderate heat.

6. 6

   Add the onion and saute until soft, about 10 minutes.

7. 7

   Stir in the sherry and pepper and simmer 3 minutes.

8. 8

   Stir in the cooked wild rice and heat through.

9. 9

   Add the parsley and mix well.

10. 10

    Keep warm.

11. 11

    Reserve.

12. 12

    Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.