September 13, 2024
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:
- Preheat the oven to 180°C (fan oven) or 200°C (conventional oven), gas mark 6.
- 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.
- Cover the squash halves with foil and roast in the oven for 50 minutes, or until the flesh is tender.
- Scoop the butternut squash flesh leaving 1 cm around the edges and chop into bite-sized pieces.
Prepare the rice stuffing:
- Rinse the rice a few times until the water runs clear. Drain and set aside.
- In a large pan, heat the olive oil and butter over medium heat. Add the minced garlic and chopped onion and cook until translucent.
- Add the sliced mushrooms and cook for about 5 minutes, or until browned and tender.
- Stir in the diced peppers, rice, and vegetable stock. Season with salt to taste.
- 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:
- Mix the squash pieces with the rice stuffing.
- Spoon the stuffing mixture into the hollowed butternut squash halves.
- Return the stuffed squash halves to the oven (uncovered) and bake for an additional 5 minutes, or until the stuffing is heated through.
- Transfer the stuffed squash to a serving dish. Top with toasted cashew nuts, toasted walnuts, chopped parsley, and sliced spring onions.