Description
A savory dish featuring butternut squash filled with wild brown rice, vegetables, and herbs.
Ingredients
Scale
- 1 medium butternut squash
- 1 cup wild brown rice blend
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- 1/2 cup chopped celery
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side up on a baking sheet. Drizzle lightly with oil and season with salt and pepper.
- Bake for 30 to 40 minutes, or until tender when pierced with a fork.
- While the squash bakes, cook the wild brown rice blend according to package directions using vegetable broth.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and mushrooms and cook until the mushrooms release their liquid and brown, about 7 minutes.
- Stir in the celery, dried cranberries, thyme, and sage. Cook for 2 minutes.
- Remove the skillet from the heat. Stir in the cooked rice and pecans. Season with salt and pepper.
- Once the squash is tender, remove it from the oven. Scoop out some of the cooked squash flesh from the center to make more room for the filling, leaving about a half-inch border.
- Spoon the rice mixture evenly into the two squash halves.
- Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until heated through.
Notes
- You can substitute wild rice with quinoa or farro for a different texture.
- For added richness, stir in 1/4 cup of grated Parmesan cheese with the rice mixture before stuffing.
- If you prefer a softer squash, cover the baking sheet with foil during the initial baking time.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 450
- Sugar: 12
- Sodium: 350
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 10
- Protein: 15
- Cholesterol: 0
Keywords: butternut squash, wild rice, stuffed squash, vegetarian main dish, baked squash, brown rice stuffing