*  Exported from  MasterCook  *

         Butternut Squash With Wild Rice And Creamy Walnut Sauce

Recipe By     : TOO HOT TAMALES SHOW #TH6328
Serving Size  : 6    Preparation Time :0:00
Categories    : Sent Mc                          Too Hot Tamales

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    butternut squash
   1      Teaspoon      coarse salt
     1/2  Teaspoon      ground black pepper
   1      Tablespoon    olive oil
   1      Medium        onion -- diced
     1/2  Cup           dry sherry
     1/2  Teaspoon      ground black pepper
   2      Cups          cooked wild rice
     1/2  Bunch         parsley -- chopped
     1/2  Cup           sour cream
     1/2  Cup           toasted walnuts
     1/3  Cup           cream cheese
     1/2  Cup           milk
   1      Teaspoon      lemon juice
   1      Teaspoon      cinnamon
     1/2  Teaspoon      salt

Preheat an oven to 350 degrees F. Halve the squash and scrape out the seeds.
Season with salt and pepper. Arrange squash, cut side down, in a baking dish
with about 1inch 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.
Yield: 4 to 6 servings
81996, M.S. Milliken & S. Feniger, all rights reserved
        Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 

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