I purchased some butternut squash about a week ago for the purpose of making a soup or just as a side. I never did either of those things so I've had these huge squash in my refrigerator taking up precious vegetable space. So last night I decided I would stuff them with some left over rice.
I used this recipe as a guide but mine looks a bit different. I still wanted to have the squash as a main vegetable so I didn't hollow it out all the way. I didn't have cranberries so I used dried apricots and I used far less onions, maybe about 1/2 a cup. I also used brown rice instead of basmati. I cut the squash in half, then microwaved for 10 minutes. Then I sauteed the onions, apricots and garlic and mixed in the rice. I stuffed these babies, and baked for 25 minutes at 375.
This, again, is one of those versatile dishes you can play around with.
If I had bought these for the purpose of stuffing I thing I would have used dried pears, pecans and fresh sage.
I served mine with tangelo glazed chicken (about 1/4 c juice from a tangelo off my tree in the backyard, 1 clove chopped garlic, a few red pepper flakes and s & p. Brown the chicken and garlic then pour the juice over and let it reduce to a glaze, 10 minutes.) and green beans.