Wild Rice Stuffing with Roasted Butternut Squash & Apricots

Prep Time:
45 minutes
Cook Time:
1 hour
12 servings

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


4 1/2c.Central Market Organics Vegetable Broth,

2c.wild rice,

1lb.butternut squash,

2Tbsp.olive oil,

1 tsp.each salt & pepper,

1red onion, finely chopped,

2cloves garlic, chopped,

1/2c.apricots, sliced,

1 tsp.dried sage,


1Preheat 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.

2Meanwhile, clean and chop squash in 1-inch pieces. Generously coat with olive oil, salt and pepper. Place squash on a lined sheet pan and roast until fork tender, approximately 35 minutes.

3Set oven to 350°F.

4Combine 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 stuff the turkey cavity and bake until turkey and stuffing reach an internal temperature of 165°F.

Nutritional Information

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

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