Stuffed Butternut Squash

By Sandhya Hariharan

The recipe might look fancy, but it’s really just your favourite mushroom rice stuffed into roasted butternut squash - it’s simpler than it looks. Also, you can prepare the stuffing ahead of time, making it a great option for busy weeknights.

And if you need a vegan option, just use vegan butter instead of regular butter.

Prep time: 15 minutes

Cook time: 75 minutes

Serves: 4Ingredients:

For the squash:

  • 2 butternut squash (about 800g each), halved lengthwise and deseeded
  • 2 tsp olive oil
  • Salt and pepper to taste

For the rice stuffing:

  • 2 tsp olive oil
  • 2 tsp butter
  • 3 cloves garlic, minced
  • 1 white onion, finely chopped
  • 2 cup chestnut mushrooms, sliced
  • 1 cup mixed peppers, diced
  • 1 cup long grain rice
  • 1 1/2 cups vegetable stock
  • Salt to taste

For toppings:

  • Toasted cashew nuts
  • Toasted walnuts
  • Fresh parsley, chopped
  • Spring onions, sliced

Instructions

Prepare the squash:

  1. Preheat the oven to 180°C (fan oven) or 200°C (conventional oven), gas mark 6.
  2. Score a criss-cross pattern into the flesh of the butternut squash halves. Drizzle with olive oil and season with salt and pepper. Rub the oil and seasoning all over the flesh.
  3. Cover the squash halves with foil and roast in the oven for 50 minutes, or until the flesh is tender.
  4. Scoop the butternut squash flesh leaving 1 cm around the edges and chop into bite-sized pieces. 

Prepare the rice stuffing:

  1. Rinse the rice a few times until the water runs clear. Drain and set aside.
  2. In a large pan, heat the olive oil and butter over medium heat. Add the minced garlic and chopped onion and cook until translucent.
  3. Add the sliced mushrooms and cook for about 5 minutes, or until browned and tender.
  4. Stir in the diced peppers, rice, and vegetable stock. Season with salt to taste.
  5. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10-12 minutes, or until the rice is tender and the liquid has been absorbed. Turn off the heat and let the mixture sit for 5 minutes, then fluff with a fork.

Stuff, bake and serve:

  1. Mix the squash pieces with the rice stuffing.
  2. Spoon the stuffing mixture into the hollowed butternut squash halves.
  3. Return the stuffed squash halves to the oven (uncovered) and bake for an additional 5 minutes, or until the stuffing is heated through.
  4. Transfer the stuffed squash to a serving dish. Top with toasted cashew nuts, toasted walnuts, chopped parsley, and sliced spring onions.

 

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