Wild Rice Stuffed Squash


  • 1 14-ounce  can reduced-sodium chicken broth
  • 1/2 teaspoon  dried thyme, crushed
  • 1/3 cup  wild rice, rinsed
  • 1/2 cup  chopped leeks
  • 1/3 cup  long grain rice
  • 6   small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4 inches in diameter
  • 1/4 cup  dried cranberries or dried currants
  • 1/4 cup  snipped dried apricots
  • 3 tablespoons  margarine or butter, melted
  • 1/8 teaspoon  salt
  • 1/8 teaspoon  pepper
  • 6   6-to 8-inch twig wreaths (optional)
  •   Pansies or other edible flowers (optional)
  •   Fresh sage leaves (optional)


Stuffed Squash Always Makes An Impressive Side Dish. The Savory Stuffing Of Wild Rice, Leeks, And Dried Fruit Complements The Rich, Sweet Flavor Of Any Variety Of Hard-skinned Winter Squash.

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