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Wild Rice Stuffing with Roasted Butternut Squash & Apricots
Prep Time:
45 minutes
Cook Time:
1 hour
12 servings

4 1/2 c. Central Market Organics Vegetable Broth

2 c. wild rice

1 lb. butternut squash

2 Tbsp. olive oil

1 tsp. each salt & pepper

1 red onion, finely chopped

2 cloves garlic, chopped

1/2 c. apricots, sliced

1 tsp. dried sage


Preheat oven to 400°F. Bring broth to boil in a large saucepan. Add wild rice and boil
5 minutes, cover, reduce heat to a Low simmer, and cook 45 minutes. Remove from heat and
set aside.
Meanwhile, clean and chop squash in 1-inch pieces. Generously coat with olive oil, salt an
d pepper. Place squash on a lined sheet pan and roast until fork tender, approximately 35
Set oven to 350°F.
Combine roasted squash, rice and remaining ingredients in a large mixing bowl. Pour into a
9x13 baking dish sprayed with nonstick spray, cover with foil, and bake 35 minutes. Or st
uff the turkey cavity and bake until turkey and stuffing reach an internal temperature of

Nutritional Information

Calories: 170, Total Fat: 3g, Saturated Fat: 0g, Sodium: 380mg, Carbohydrates: 34g, Dieta
ry Fiber: 3g, Protein: 5g


My H-E-B Texas Life Magazine, November 2013