Persian Rice-Stuffed Butternut Squash
User Reviews
5.0
3 reviews
Excellent
-
Total Time
1 hr 30 mins
-
Servings
4 servings
-
Calories
496 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Persian Rice-Stuffed Butternut Squash
Report
Dried cherries, pistachios and ready-cooked rice make an easy, flavorful stuffing. Roasted butternut squash is the perfect cooking vessel, with extra-easy cleanup! Courtesy of 200 Best Sheet Pan Recipes by Camilla Saulsbury © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Share:
Ingredients
- 2 butternut squash halved lengthwise
- 4 tbsp olive oil divided
- Salt and freshly ground black pepper
- 1 red bell pepper chopped
- 1 package 12 oz/375 g frozen brown rice, thawed
- ¾ cup roasted pistachios or almonds coarsely chopped
- ½ cup finely chopped green onions
- ⅓ cup chopped dried cherries
- 1 tsp ground cinnamon
- ¾ tsp ground cumin
Instructions
- Preheat oven to 400°F (200°C)
- 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with foil or parchment paper
- Using a metal spoon, scrape out seeds and membranes from squash halves. Using a sharp knife, score the flesh. Place squash, cut side up, on prepared pan, spacing evenly. Brush cut sides with 2 tbsp (30 mL) oil and season with salt and pepper. Roast in preheated oven for 35 minutes.
- Remove pan from oven and add red pepper alongside squash. Drizzle pepper with 1 tbsp (15 mL) oil. Roast for 10 minutes.
- Meanwhile, in a medium bowl, combine rice, pistachios, green onions, cherries, cinnamon, cumin and the remaining oil. Season to taste with salt and pepper.
- Remove pan from oven and spoon rice mixture into squash cavities. Roast for 15 to 18 minutes or until squash is fork-tender and stuffing is warmed through.
Notes
- Tips If packaged frozen rice is not available, substitute 2 cups (500 mL) cooled cooked brown rice. Other dried fruits, such as cranberries, raisins or chopped apricots, can be used in place of the cherries.
Nutrition Information
Show Details
Calories
496kcal
(25%)
Carbohydrates
66g
(22%)
Protein
11g
(22%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Sodium
21mg
(1%)
Potassium
1678mg
(48%)
Fiber
12g
(48%)
Sugar
17g
(34%)
Vitamin A
41379IU
(828%)
Vitamin C
120mg
(133%)
Calcium
235mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 21mg | 1% |
| Potassium | 1678mg | 36% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 41379IU | 828% |
| Vitamin C | 120mg | 133% |
| Calcium | 235mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
