Stuffed Butternut Squash


  • 1 small butternut squash (1-1/2 pounds)
  • 3/4 cup cooked long grain and wild rice
  • 1/3 cup ricotta cheese
  • 3 Tbsp. dried cranberries
  • 3 Tbsp. mango chutney
  • 1 green onion, chopped
  • 3/4 tsp. curry powder
  • 1/4 tsp. Johnny’s Seasoning Salt
  • 1/4 tsp. Johnny’s Seasoned Pepper
  • 2 tsp. butter


  1. Cut squash in half lengthwise; discard seeds.
  2. Cut a thin slice from the bottom of each half so it sits flat.
  3. Place cut side down in an 11×7-in. baking dish; add 1/2 in. of hot water.
  4. Bake, uncovered, at 350° for 30 minutes.
  5. Drain water from pan; turn squash cut side up.
  6. When cooled, scoop out pulp, leaving about a 1/4-in. shell.
  7. In a bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, Johnny’s Seasoning Salt and Johnny’s Seasoned Pepper.
  8. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender.

Prep Time25 min

Cook Time50 min

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