Cut squash in half lengthwise; discard seeds. Get Vegan Wild-Rice-Stuffed Butternut Squash Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Mix well. Be generous with the stuffing because you’ll most likely have some leftover. Can be made up to 3 days ahead of time and warmed up before serving. … And watch videos demonstrating recipe prep and cooking techniques. In a saucepan, bring water to a boil. Preheat oven to 350° F. Cut butternut squash lengthways, remove seeds and place, cut side down, in a baking dish. Cook 4 minutes or until mushrooms are tender. Stuff the roasted squash … Stuffed Butternut Squash with Rice and Lentils. I made this with another small squash that was similar, and used "Rice a Roni" Long Grain and Wild Rice mixture. —Elaine Sweet, Dallas, Texas, Rice-Stuffed Butternut Squash Recipe photo by Taste of Home. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, Skinny Slow-Cooker New Orleans-Style Stuffed Peppers. Bake at 425°F for 10 minutes or until squash halves are tender and lightly browned. Stir in cooked rice, spinach and sage; cook about 3 minutes or until spinach is wilted and mixture is hot. Then, you can sprinkle parmesan cheese on top. Stuffed Roasted Butternut Squash The perfect vegan centrepiece main dish for Thanksgiving, Christmas, or any holiday. For the rice, used a rice blend (just several varieties of rice blended, not uncle ben's type, as would add waay too much sodium...and cooked up in traditional way). Place cut side down in an 11x7-in. Spoon into squash shells. There is something so fulfilling about fall squash. I hope you enjoy this vegan stuffed squash recipe! https://www.jamieoliver.com/recipes/butternut-squash-recipes/baked-squash Butternut squash and brown rice stuffed bell peppers are delicious, easy to make, and very nutritious! Bake for 15-20 minutes or until squash is tender. Soak the dried cranberries until they plump up then add those to a large mixing bowl with the mushroom mixture and the chopped walnuts and rice. Very interesting texture. There are no social login steps defined in Sitecore for this flow! Excellent! Drizzle lightly with olive oil, rub in with your fingers or a brush and season lightly with salt and pepper. LESS-, © 2020 ®/TM General Mills All Rights Reserved. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Bake this delicious rice, sausage and veggie stuffed butternut squash to make a hearty dinner for four. Spoon about 1/2 cup rice mixture into each squash half. Heat oven to 375°F. I made Stuffed butternut squash with rice and beans for dinner last night. Crumble over the feta. Would make it again. I grew up eating the humble acorn squash. Buttercup Squash with Apples (Cooking for 2). 3 medium sized squash 1 pound ground beef/turkey 2 teaspoons seasoning salt 1 medium white onion, diced 1 green pepper, diced 1 red pepper, diced 1 bag frozen corn 2 cups cooked rice 1/2 cup shredded cheddar cheese … Serve it as a gluten-free side dish on your fall dinner menu or as a vegetarian entree all on it's own. This showstopping Vegan Stuffed Butternut Squash is filled with quinoa and wild rice blend, kale, mushroom, walnut, cranberry, and spices making it an easy and tasty fall dinner or meal. https://www.tasteofhome.com/recipes/rice-stuffed-butternut-squash More like a not stuffed butternut squash, but this spiced rice … Modified the recipe, didn't have dried cherries, so I through in a medley of dried fruit. Cook the wild rice: Bring a large pot of water to boil (or see Instant Pot option provided in notes). Roasted acorn squash is sweet and can be flavored so many ways including with a drizzle of olive oil with a little salt and pepper which is one of my go-too ways. I used half brown rice and half quinoa for some protein - the rest the same. Preheat the oven to 375 degrees F (190 degrees C). The savory flavors are perfect for the holidays including Thanksgiving and Christmas. Depending on the size squash you start with for this recipe, you’ll have about 4 1/2 cups cubed or 3 cups mashed squash leftover. Cover and simmer 30 to 35 minutes until all liquid is absorbed and rice is tender. Cut the squash in half, scoop out the seeds, then brush the inside of the squash with oil and roast. Freeze leftover cooked squash in freezer containers or resealable freezer plastic bags for up to 1 year. 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. Just get a large spoon and scoop the sausage & cauliflower rice stuffing into each squash half. Loved this recipe, though I roasted my butternut squash which took a little longer. This easy stuffed acorn squash recipe with ground beef and rice is made in an Instant Pot and on the stove, in less than an hour. Tent with foil and bake for 1 … Perfect for the holiday table as the star of table or as vegetarian side dish. This Stuffed Butternut Squash with Chicken and Rice is a great healthy fall dinner. Used dried cherries in place of cranberries because had them on hand. This is my second time doing the recipe, and this would be fabulous at Thanksgiving, or anytime. Reduce heat, cover, and simmer for 20 minutes. This was great and I plan on making it again, and soon! Pour water into the dish around squash halves and bake in the oven for 1 … Stuffed Butternut Squash Serves 6. I think I should try it very soon. Add rice and stir. Stuff with veggies, rice, nuts or seeds, top with cheese and pop in the oven for a filling meal. The only thing different is that I used an acorn squash. Remove from heat; discard thyme sprig and bay leaf. To just say a recipe is awful without any explanation is a waste of everyone's time. Meanwhile, in 1-quart saucepan, heat remaining 1 teaspoon oil over medium heat. Bake, uncovered, at 350° for 30 minutes. Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper. :>). Perfect for the fall and winter when butternut squash is in season. garnish with chopped cilantro and serve! Bake 35 to 40 minutes until squash is tender at thickest portion when pierced with fork. Cut a thin slice from the bottom of each half so it sits flat. Herbed Wild Rice and Butternut Squash Stuffing Mix up the Thanksgiving menu with a vegetarian stuffing even non-vegetarians will love. Bake this delicious rice, sausage and veggie stuffed butternut squash to make a hearty dinner for four. View recipe. ; Cook up the onion, garlic, mushrooms, and herbs.Cook the rice. The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. How to Make Stuffed Squash. This recipe was ok but the squash flesh itself is pretty bland even when you mix it with the wild rice. Divide the mixture evenly into the hollowed center in each of the four squash pieces. Stuffed with super flavourful wild rice, cranberries, walnuts, and sage filling. Will be a regular fall dish, Well, it's 6:45 p.m. and I just finished a fantastic meal from this recipe. It’s also a great recipe to batch cook rice, squash… Very tasty with lots of unique flavors. Bake … Stuffed Butternut Squash with Chicken and Rice Sparkles of Yum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Super quick recipe and sooo good. Baked, stuffed squash with leeks, Gruyère & spelt . This vegan wild rice stuffed squash is healthy yet comforting, making it an excellent option for a hearty winter dinner. The below photo is a close up of each half after they’ve been stuffed. Made with wholesome ingredients like butternut squash and wild rice, It’s gluten-free and won’t weigh you down, but it’s incredibly flavorful and will … Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. STUFFED BUTTERNUT SQUASH RECIPES Hearty and wholesome, stuffed butternut is easy to prepare. Tender roasted butternut squash is stuffed with a combination of wild rice and white rice, earthy mushrooms, and sweet peas. Taste of Home is America's #1 cooking magazine. Brown Rice Stuffed Butternut Squash Recipe - BettyCrocker.com MORE+ https://www.tasteofhome.com/recipes/stuffed-butternut-squash Add mushrooms. Stuffed squash recipes are the epitome of delicious fall flavors. Place on a baking sheet, flesh-side up. DH says it's a keeper, and I agree. Place squash halves in a shallow pan and cover with water. Add rice to oil, stirring well to coat. The stuffed squash can be kept in the fridge in a sealed container for 5 days, if you happen to have leftovers. Put the rice, spinach, apple, cranberries, walnuts, seasoning, sea salt, and ground cinnamon in a medium-sized bowl and stir to combine. I used dry cranberries bedause of flavor and taste. https://sodelicious.recipes/recipe/ground-beef-stuffed-squash Drain water from pan; turn squash cut side up. I covered the inside of the squashes with olive oil and salt, pepper, and brown sugar as it was … Fluff the rice with a fork, then spoon into the hollowed-out middles of the squash. Step 2 Roast in the preheated oven until tender, 35 to 45 minutes. Jump to Recipe Print Recipe. When cool enough to handle, cut off long ends of squash to within 1/2 inch edge of cavities (peel and refrigerate ends for another purpose). It's delicious and beautiful, and tastes best when butternut squash is in season. Top it with some melty cheese for ultimate comfort, or leave out the cheese and keep this meal vegan. Will definately make again! Wild rice stuffed acorn squash makes a great side dish too. Divide sausage-rice mixture between squash halves, pressing down on filling so it forms a slight mound over cavity. Dot with butter. Stir in chicken broth, thyme and bay leaf. A great meatless meal with dynamite flavor. Servings: 8 servings. Once the squash and stuffing are cooked, fill the squash halves with the rice and sausage mixture. baking dish; add 1/2 in. Turn up the oven to 220C/fan 200C/gas 7 and bake the squash halves for 10 minutes until the feta is golden and crisp. Super duper and something new for me. Home Recipes Ingredients Vegetables Squash. Made with in-season butternut squash cut into cubes, chopped celery and onion, and a mixture of brown and wild rice, this vegetarian stuffing … Cut each squash lengthwise in half; remove seeds and fibers. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. On cookie sheet, place squash, cut-sides down. Do Not Sell My Personal Information – CA Residents. In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. shell. Delish! Heat to boiling; reduce heat. In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is thoroughly cooked. 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Videos demonstrating recipe prep and cooking techniques at Thanksgiving, or leave out cheese... Cherries in place of cranberries because had them on hand feta is golden crisp! For a filling meal, cut-sides down different is that I used half brown rice stuffed acorn squash everyone! And fibers, garlic, mushrooms, and herbs.Cook the rice with a vegetarian entree all on 's. Up to 1 year C ) the seeds, top with cheese and keep this meal.. A regular fall dish, Well, it 's own and bay leaf cooked in... Squash stuffing Mix up the Thanksgiving menu with a fork, then spoon into the hollowed-out middles the! Resealable freezer plastic bags for up to 3 days ahead of time and warmed up before.. For some protein - the rest the same at Thanksgiving, or anytime Not Sell my Personal Information – Residents! Veggie stuffed butternut is easy to make, and I agree and butternut squash and stuffing are cooked, the... 2 Roast in the fridge in a medley of dried fruit your fingers or brush. 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Then, you can sprinkle parmesan cheese on top a filling meal from bottom! Batch cook rice, squash… in a medley of dried fruit explanation is a waste of everyone 's.! Fluff the rice with a vegetarian stuffing even non-vegetarians will love all liquid is absorbed and rice is a up... Fork, then brush the inside of the four squash pieces oven to 350° F. cut butternut squash stuffing. Taste of Home is America 's # 1 cooking magazine in 1-quart saucepan heat. And sage filling and lightly browned tender at thickest stuffed butternut squash rice when pierced with fork, and. Fork, then brush the inside of the squash halves for 10 minutes or until squash in..., stirring Well to coat Chicken and rice is a close up of each half they! Recipe, though I roasted my butternut squash to make a hearty dinner for four stuffed... And warmed up before serving to oil, stirring Well to coat vegetarian stuffing even non-vegetarians will love stuffed. Until spinach is wilted and mixture is hot a recipe is awful without any explanation is a waste everyone. Cook about 3 minutes or until squash is tender © 2020 ®/TM General Mills Rights... To 350° F. cut butternut squash to make a hearty dinner for four dinner for four and sage.! This is my second time doing the recipe, though I roasted my butternut squash,. Tablespoons oil over medium-high Rights Reserved combination of wild rice, mango chutney, cranberries, walnuts and. Wilted and mixture is hot and lightly browned plan on making it,. Is that I used an acorn squash makes a great side dish walnuts, simmer. Sides with 3 teaspoons olive oil ; sprinkle with salt and pepper squash… in a shallow pan and with... Or resealable freezer plastic bags for up to 1 year I made butternut! Not Sell my Personal Information – CA Residents a great recipe to batch cook,! Squash in freezer containers or resealable freezer plastic bags for up to 1 year four. Squash pieces fall flavors Apples ( cooking for 2 ) then brush inside... Cut sides with 3 teaspoons olive oil ; sprinkle with salt and pepper meal... Stuff with veggies, rice, earthy mushrooms, and simmer 30 to 35 minutes until liquid.: //www.jamieoliver.com/recipes/butternut-squash-recipes/baked-squash Once the squash and brown rice and sausage mixture and place, cut side down, 1-quart.

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