Ingredients
2
medium butternut squash, halved lengthwise, seeds removed
1
(15-oz.) can cooked wild rice, drained
1/2
cup sweetened dried cranberries
1/4
cup chopped walnuts
2
tablespoons honey
1/2
teaspoon dried marjoram leaves
1/2
teaspoon salt
2
tablespoons frozen apple juice concentrate, thawed
2
teaspoons butter, melted
Preparation
Heat oven to 375°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place squash, cut side down, in sprayed pan. Bake at 375°F. for 30 minutes.
Meanwhile, in medium bowl, combine wild rice, cranberries, walnuts, 1 tablespoon of the honey, marjoram and 1/4 teaspoon of the salt; mix well. In small bowl, combine remaining tablespoon honey, apple juice concentrate and butter.
Remove squash from oven. Turn cut side up. Sprinkle with remaining 1/4 teaspoon salt. Brush with honey-butter mixture. Spoon wild rice mixture into each half. Drizzle with any remaining honey-butter mixture.
Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated, covering with foil during last 10 minutes of baking.
