Butternut Squash With Wild Rice And Creamy Walnut Sauce

Recipe Ingredients

2		Butternut squash
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - diced (medium)
1/2 cup	118ml	Dry sherry
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 cups	320g / 11oz	Cooked wild rice
1/2		Parsley - chopped
1/2 cup	118ml	Sour cream
1/2 cup	118ml	Toasted walnuts
1/3 cup	78ml	Cream cheese
1/2 cup	118ml	Milk
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Preheat an oven to 350 degrees.

Halve the squash and scrape out the seeds. Season with salt and pepper. Arrange squash, cut side down, in a baking dish with about 1-inch 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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6328 broadcast 11-27 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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