Stuffed Butternut Squash
User Reviews
4.9
24 reviews
Excellent
Stuffed Butternut Squash
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Stuffed Butternut Squash is packed full of flavor for an absolutely delicious fall dish, combining rice with fruits, veggies, and warm spices.
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Ingredients
- 1 butternut squash 3 pounds, large
- 2 tablespoons olive oil
- salt
- black pepper
Filling:
- 6 ounces wild rice package
- 2 tablespoons butter unsalted
- 1 tablespoon brown sugar
- 1 shallot chopped, small
- 2 celery ribs; chopped
- 1/4 teaspoon rosemary dried
- 1/4 teaspoon thyme dried
- 1/4 teaspoon cinnamon
- 1 cup pineapple fresh or canned, cubed
- 1 apple peeled and chopped, small Granny Smith
- 1 cup cranberries if using frozen thaw them first, fresh
- 1/3 cup pecans chopped and divided
- 2 tablespoons parsley chopped, fresh
- 1/4 cup butter melted
- salt to taste
Instructions
- Preheat oven to 375°F.
- Cut the squash in half and scoop out the seeds. You can discard the seeds or clean and bake them.
- Brush the inside with olive oil and season with a pinch of salt and pepper.
- Place the squash on a baking pan, cut side down, and bake in the preheated oven for 30-35 minutes or until tender. It can take up to 50 minutes for a larger squash
- In the meantime, cook the rice according to package directions.
Filling:
- In a large skillet over medium-low heat, add two tablespoons of butter, and cook shallot, pineapple, celery, rosemary, and thyme, cinnamon, until softened.
- Next, add the diced apple and cook an additional 2-3 minutes or until just tender. After that, stir in the cranberries and remove from the heat.
- In a large bowl, combine the cooked rice with the mixture from the skillet and the remaining 1/2 cup of melted butter, plus half of the chopped pecans and parsley.
- Remove the squash from the oven, flip it, and scoop the flesh leaving a ¼" shell.
- Chop the flesh and add it to the bowl with the filling mixture. Mix well to combine.
- Scoop the filling into the squash shells and bake an additional 15 minutes or until heated through.
- Top with remaining chopped pecans and parsley before serving.
Nutrition Information
Show Details
Calories
242kcal
(12%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.04g
(0%)
Monounsaturated Fat
0.01g
(0%)
Sodium
4mg
(0%)
Potassium
330mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
9966IU
(199%)
Vitamin C
20mg
(22%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 4mg | 0% |
| Potassium | 330mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 9966IU | 199% |
| Vitamin C | 20mg | 22% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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