The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season. Elaine Sweet, Dallas, Texas.
Ingredients For Rice-Stuffed Butternut Squash Recipe
1 Small butternut squash
0.75 cup Cooked long grain and wild rice
0.33333333333333326 cup Ricotta Cheese
3 tablespoon Dried cranberries
3 tablespoon Mango Chutney
1 Green onion, chopped
0.75 teaspoon Curry powder
0.25 teaspoon Salt
0.25 teaspoon Pepper
2 teaspoon Butter
Nutrition value
371
calories per serving
4 g Fat13 g Protein69 g Carbs8 g FiberOther
Current Totals
4 g Fat
13 g Protein
69 g Carbs
8 g Fiber
MacroNutrients
Carbs
69 g
Protein
13 g
Fiber
8 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
158 mg
Iron
3 mg
Vitamin A
537 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
80 mcg
Vitamin B12
0 mcg
Vitamin C
43 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
77 mg
Manganese
1 mg
Phosphorus
184 mg
Selenium
11 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
