Rice-Stuffed Butternut Squash Recipe
Recipe By Taste Of Home
The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season. Elaine Sweet, Dallas, Texas.
4.1
18 Rating -
Rate
Vegdiet
55minstotal
40minsPrep
15minsCook
55m.total
40m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Rice-Stuffed Butternut Squash Recipe
- 1/2 Small butternut squash
- 0.38 cup Cooked long grain and wild rice
- 0.17 cup Ricotta Cheese
- 1.50 tablespoon Dried cranberries
- 1.50 tablespoon Mango Chutney
- 1/2 Green onion, chopped
- 0.38 teaspoon Curry powder
- 0.13 teaspoon Salt
- 0.13 teaspoon Pepper
- 1 teaspoon Butter
Nutrition
value
value
371
calories per serving
4 g Fat13 g Protein69 g Carbs8 g FiberOther
Current Totals
- Fat4g
- Protein13g
- Carbs69g
- Fiber8g
MacroNutrients
- Carbs69g
- Protein13g
- Fiber8g
Fats
- Fat4g
Vitamins & Minerals
- Calcium158mg
- Iron3mg
- Vitamin A537mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B980mcg
- Vitamin B120mcg
- Vitamin C43mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium77mg
- Manganese< 1mg
- Phosphorus184mg
- Selenium11mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home