Ingredients
1
cup cooked regular long-grain white rice (cooked as directed on package)
1
cup cooked wild rice (cooked as directed on package)
2
large butternut squash
4
tablespoons butter
1/4
cup honey
2
tablespoons orange juice
1/2
cup sliced green onions
3/4
cup sweetened dried cranberries
1/2
cup coarsely chopped pecans
2
tablespoons honey
1
teaspoon grated orange peel
1/4
teaspoon salt
Preparation
While rice is cooking, heat oven to 375°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Cut each squash in half lengthwise; remove seeds. Place squash, cut side down, in sprayed pan. Bake at 375°F. for 30 minutes.
Meanwhile, in small saucepan, melt 2 tablespoons of the butter. Stir in 1/4 cup honey and orange juice. Set glaze aside.
In medium saucepan, melt remaining 2 tablespoons butter. Add onions; cook and stir 1 to 2 minutes or until crisp-tender. Add cranberries, pecans and 2 tablespoons honey: cook and stir until berries and nuts are coated. Stir in cooked white and wild rice, orange peel and salt.
Remove squash from oven. Turn squash over; brush with glaze. Mound rice mixture into and on top of squash halves. Drizzle with remaining glaze. Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated.
