Ingredients
1 small butternut squash (1-1/2 pounds)3/4 cup cooked long grain and wild rice1/3 cup ricotta cheese3 tablespoons dried cranberries3 tablespoons mango chutney1 green onion, chopped3/4 teaspoon curry powder1/4 teaspoon salt1/4 teaspoon pepper2 teaspoons butter
Preparation
Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes.
Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell.
In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender.
