Stuffed Butternut Squash
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Calories
827 kcal
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Course
Main Course
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Cuisine
American
Stuffed Butternut Squash
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This stuffed butternut squash makes the perfect fall dinner, full of tasty wild rice, meaty ground turkey, herbs, and tart cranberries, it’s packed full of fall flavors!
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Ingredients
- 2 medium-sized butternut squash
- 2 tablespoons olive oil divided
- 1-1/4 cups wild rice blend rinsed
- 2-1/4 cups low sodium chicken
- 1 pound ground turkey
- 1 yellow onion diced (2 cups)
- 3 celery stalks sliced (¾ cup)
- 3 garlic cloves minced (1 tablespoon)
- 1/2 cup dried cranberries
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage minced
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- Feta or cheese of choice optional
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Instructions
- Preheat oven to 425 degrees F.
- Halve the butternut squash, scoop out the seeds, and place cut side up on a baking sheet.
- Drizzle the tops with a total of 1 tablespoon of olive oil. Season with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Bake for 45 to 55 minutes, or until just fork-tender. Remove from the oven and let cool.
- Decrease the oven temperature to 375 degrees F.
- While the squash is baking, cook the wild rice blend.
- Combine rice and broth in a saucepan. Bring to a boil. Cover with a tight-fitting lid. Reduce heat to low and bring to a simmer. Cook for 45 minutes (or the time designated on the back of your rice bag.) Remove from heat. Let rice stand for 10 minutes before fluffing with a fork.
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- Add the ground turkey. Cook until almost cooked all the way through, about 5 minutes.
- Then, add onion, celery, and garlic. Cook for 8 minutes, or until the onion is translucent.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Add cooked rice, dried cranberries, thyme, and sage to the skillet. Stir to combine.
- Once the squash is cool enough to handle, scoop out the flesh, leaving a ½-inch thick border around the sides and bottom.
- Stuff the ground turkey and wild rice filling into the squash halves until they’re heaping, then return the squash to the oven.
- Bake at 375 degrees F until hot, about 10 additional minutes.
- Sprinkle with cheese, if desired. Serve warm.
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Nutrition Information
Show Details
Serving
1g
Calories
827kcal
(41%)
Carbohydrates
82g
(27%)
Protein
56g
(112%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
20g
Cholesterol
169mg
(56%)
Sodium
1101mg
(46%)
Fiber
8g
(32%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 827 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 827kcal | 41% |
| Carbohydrates | 82g | 27% |
| Protein | 56g | 112% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 20g | 118% |
| Cholesterol | 169mg | 56% |
| Sodium | 1101mg | 46% |
| Fiber | 8g | 32% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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