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Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing
VEGKITCHEN14Ingredients
90Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 4 butternut squashes (medium-small, about 1 pound each)
- 3/4 cup wild rice (rinsed)
- 1 1/2 Tbsp. olive oil
- 1 red onion (large)
- 3 cloves garlic (minced)
- 2 1/2 cups whole wheat bread (firmly packed torn, , use gluten-free bread if you'd like)
- 1 Tbsp. sesame seeds
- 3 sage leaves (sliced fresh, or leave whole if small, optional)
- 1/2 tsp. dried thyme
- 1 Tbsp. salt (free mixed season blend , such as Frontier or Mrs. Dash, or to taste)
- 1/2 cup vegetable broth
- 1/4 cup vegetable broth (or omit and just use more)
- salt
- freshly ground pepper
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