Butternut Squash With Wild Rice And Creamy Walnut Sauce
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
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