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Side Dishes > Rice & Grain

Herbed Wild Rice Stuffing with Butternut Squash


Servings: 10


1/4 cup (1/2 stick) butter

4 cups cubed butternut squash

1 cup chopped celery

1 cup chopped onion

3 cups cooked brown rice

3 cups cooked wild rice

2 tsp Poultry Seasoning

1 tsp Parsley Flakes

1 tsp Sage, Rubbed

1/2 tsp Black Pepper, Coarse Grind

1 cup Original Chicken Stock

1/4 cup chopped pecans


Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add squash, celery and onion; cook and stir 15 minutes or until squash is fork-tender.

Mix brown and wild rice in large bowl. Stir in vegetable mixture and seasonings. Add stock; toss gently until well mixed. Spoon into lightly greased 13x9inch baking dish. Sprinkle with pecans. Cover with foil.

Bake 30 minutes or until heated through.

Calories 215

Total Fat 7g 

Cholesterol 12mg 

Sodium 94mg 

Total Carbohydrate 33g 

Dietary Fiber 4g 

Protein 5g