Build Up Halloween Festive Spirit for your family with this easy recipe that will gross out and impress your dinner guests and family. 🎃 Saffron Rice-Stuffed Butternut Squash 🎃. (˼○̙̂ ̟ ̟̎ ̟ ̘○̂˻)Ingredients: 🎃 1 small butternut squash (1-1/2 pounds) 🎃 3/4 cup cooked long grain and wild rice 🎃 1/3 cup ricotta cheese 🎃 3 tablespoons dried cranberries 🎃 3 tablespoons mango chutney 🎃 1 green onion, chopped 🎃 3/4 teaspoon curry powder 🎃 1/4 teaspoon salt 🎃 1/4 teaspoon pepper 🎃 2 teaspoons butter 🎃 1 pinch of saffron threads (˼○̙̂ ̟ ̟̎ ̟ ̘○̂˻) Directions: 1. Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes. 2. Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell. 3. In a large bowl, combine the pulp, saffron threads, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender. #squashrecipes #saffronrice #saffron #saffronthreads #saffroncookies #safaroma #recipes #cooking #foodporn #food #foodie #stuffedpumpkin #stuffedsquash #chef #halloween #halloweenrecipes #dinner #🎃 (at Toronto, Ontario) https://www.instagram.com/p/CFvNsx0hdmu/?igshid=1qv5y6cvvtj2u
