Try this Butternut Squash with Wild Rice And Creamy Walnut Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (910g) | ||
Recipe Makes: 4 | ||
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Calories: 693 | ||
Calories from Fat: 203 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 33.1mg | 10 % | |
Sodium 156.4mg | 5 % | |
Potassium 2703.3mg | 71 % | |
Total Carbohydrate 114.2g | 34 % | |
Dietary Fiber 17.9g | 72 % | |
Sugars, other 96.3g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 693
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