Stuffed Butternut Squash
User Reviews
5
Stuffed Butternut Squash
Description
The Stuffed Butternut Squash recipe begins with halving a large butternut squash, scooping out seeds, brushing with olive oil, and seasoning with salt and pepper before roasting cut side down until tender. Wild rice blend is cooked according to package instructions, preferably with a seasoning packet or broth for added flavor.
Meanwhile, onions, celery, sage, and thyme are gently cooked in butter without browning until softened. Diced Granny Smith apple and fresh cranberries are added to the pan and cooked briefly to soften. This mixture is combined with the cooked wild rice, melted butter, chopped pecans, and parsley, then folded together with some of the scooped squash flesh.
The squash halves are flipped over, filled with the rice mixture, and baked again briefly to heat through. The result balances the natural sweetness of roasted squash and apples with the savory herbs, tart cranberries, and crunchy pecans. The filling is moist but firm enough to hold its shape.
This dish works well as a hearty vegetarian main or a substantial side alongside proteins. It presents nicely with warm colors and contrasts.
For easier handling, butternut squash can be softened in the microwave before cutting. Using a wild rice blend with seasoning packet enhances flavor; otherwise, add extra salt and herbs to the cooking liquid.
Ingredients
- 1 large butternut squash about 3 pounds, or 2 small squash
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
Filling
- 1 package wild rice mix 6 ounces, with seasoning packet + broth or water for cooking
- 2 tablespoons butter
- 1 small onion chopped
- 2 ribs celery chopped
- ¼ teaspoon sage dried
- ¼ teaspoon thyme dried leaves
- 1 small apple peeled and chopped, Granny Smith
- 1 cup cranberries fresh
- ¼ cup pecans divided, chopped
- 2 tablespoons parsley divided, chopped, fresh
- ¼ cup butter melted
- ½ teaspoon kosher salt or to taste
Instructions
- Preheat the oven to 375°F.
- Cut the squash in half and scoop out the seeds. Brush with olive oil and season with salt & pepper.
- Place the squash on a baking pan (cut side down) and bake 30-35 minutes or until tender. (Larger squash may need up to 50 minutes).
- While the squash is baking, prepare the rice according to package directions.
- In a separate skillet cook onion, celery, sage, and thyme in butter over medium-low heat until softened, do not brown.
- Add the diced apple and cook an additional 2-3 minutes or until slightly tender. Stir in the cranberries and remove from the heat. Combine the warm cooked rice with the onion mixture. Stir in the melted butter and half of the pecans and parsley.
- Flip the squash over and scoop the squash leaving a ¼" shell. Chop the squash and add it to the rice mixture.
- Scoop the filling into the cavity and bake an additional 15 minutes or heated through.
- Top finished squash with remaining pecans and parsley as garnish.
Notes
- Butternut squash can be difficult to cut; ask your grocer to halve it or microwave it for 4-5 minutes to soften before cutting.
- Choose a wild rice blend with a seasoning packet for best flavor or be sure to cook rice in broth and add extra seasonings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361 | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 541mg | 23% |
| Potassium | 867mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 20770IU | 415% |
| Vitamin C | 50mg | 56% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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