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Stuffed Butternut Squash
4.9 from 24 votes

Stuffed Butternut Squash

Stuffed Butternut Squash is packed full of flavor for an absolutely delicious fall dish, combining rice with fruits, veggies, and warm spices.

Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings: 8 servings
Calories: 242 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375°F.
  2. Cut the squash in half and scoop out the seeds. You can discard the seeds or clean and bake them.
  3. Brush the inside with olive oil and season with a pinch of salt and pepper.
  4. 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
  5. In the meantime, cook the rice according to package directions.
Filling:
  1. In a large skillet over medium-low heat, add two tablespoons of butter, and cook shallot, pineapple, celery, rosemary, and thyme, cinnamon, until softened.
  2. 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.
  3. 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.
  4. Remove the squash from the oven, flip it, and scoop the flesh leaving a ¼" shell.
  5. Chop the flesh and add it to the bowl with the filling mixture. Mix well to combine.
  6. Scoop the filling into the squash shells and bake an additional 15 minutes or until heated through.
  7. Top with remaining chopped pecans and parsley before serving.

Nutrition Information

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: 8 servings

Amount Per Serving

Calories 242

% 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.