Butternut Squash with Wild Rice And Creamy Walnut Sauce

Butternut Squash with Wild Rice And Creamy Walnut Sauce Ingredients

2 Butternut squash	1/2 bn Parsley; chopped
Coarse salt; to taste	1/2 c Sour cream
Freshly-ground black pepper;	1/2 c Toasted walnuts
1 tb Olive oil	1/3 c Cream cheese
1 md Onion; diced	1/2 c Milk
1/2 c Dry sherry	1 ts Lemon juice
1/2 ts Freshly-ground black pepper	1 ts Cinnamon
2 c Cooked wild rice	1/2 ts Salt

Instructions for Butternut Squash with Wild Rice And Creamy Walnut Sauce

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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-07-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: RiceCuisine: Uncategorized

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