Stuffed Roasted Butternut Squash with Brown Rice
Stuffed Roasted Butternut Squash with Brown Rice

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, stuffed roasted butternut squash with brown rice. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Roasted Butternut Squash with Brown Rice is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Stuffed Roasted Butternut Squash with Brown Rice is something which I have loved my whole life.

Cut each squash lengthwise in half; remove seeds and fibers. On cookie sheet, place squash, cut-sides down. Add precooked rice to pan and mix well.

To get started with this recipe, we must first prepare a few ingredients. You can cook stuffed roasted butternut squash with brown rice using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Roasted Butternut Squash with Brown Rice:
  1. Take 1 medium butternut squash
  2. Make ready 2 sprig thyme or 1/2 tsp dry
  3. Prepare 1 sprig rosemary 1/2 tsp dry
  4. Make ready to taste Salt & pepper
  5. Make ready 1 leek or onion
  6. Get 1 clove garlic
  7. Get 1 tsp fennel seeds, lightly ground (optional)
  8. Prepare 3/4 cup cooked brown rice
  9. Prepare 2 Tbsp butter for baking and sauteing

Butternut squash and brown rice stuffed bell peppers are delicious, easy to make, and very nutritious! Perfect for the fall and winter when butternut squash is in season. Place on a baking sheet, flesh-side up. Add the rice, bocconcini, raisins, walnuts, a pinch of salt and a few grinds of pepper to the bowl with the scooped squash and mix well to combine.

Steps to make Stuffed Roasted Butternut Squash with Brown Rice:
  1. Prepare brown rice if you don't have any cooked yet.
  2. Preheat oven to 200C/400F. Cut butternut squash in half lengthwise and scoop out seeds.
  3. With a sharp knife, cut a crisscross pattern into flesh (this helps the heat go through). Season well with salt and pepper.
  4. Dot with pieces of butter and sprinkle on fresh rosemary and thyme leaves.
  5. Place on an oven dish and bake for 45-55 minutes, until getting soft and slightly brown. If it starts to get too brown halfway through, cover lightly with a piece of aluminum foil.
  6. While squash is baking, prepare the rice and leek stuffing. Thinly slice 1 leek/onion and mince 1 garlic clove.
  7. Grind fennel seeds if you have a grinder/mortar and pestle. If not, leave whole.
  8. In a fry pan, melt 1 Tbsp butter and fry leek, garlic and fennel on medium until soft and slightly brown.
  9. Add precooked rice to pan and mix well. Season with salt & pepper.
  10. When squash has baked for 45-55 minutes, remove from oven and stuff with leek & rice mix.
  11. Bake for another 10-15 minutes until tender and browned in a few spots.

Stuffed Roasted Butternut Squash The perfect vegan centrepiece main dish for Thanksgiving, Christmas, or any holiday. Stuffed with super flavourful wild rice, cranberries, walnuts, and sage filling. To the still hot skillet add the mushrooms and the other half of the coconut aminos. Place the butternut squash on a baking tray and drizzle with olive oil. Stuffed with brown rice, savory herbs and tart cranberries, this vegan butternut squash is equal parts hearty and beautiful.

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