Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stuffed Butternut Squash with Wild Rice and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 68 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Stuffed Butternut Squash with Wild Rice is a wholesome and comforting dish perfect for a satisfying dinner. Roasted butternut squash halves are filled with a savory mixture of wild and basmati rice combined with sautéed onions, mushrooms, peas, and herbs. Topped with melted cheese and garnished with fresh parsley, this recipe balances natural sweetness and earthy flavors, making it ideal for a nutritious vegetarian meal.

Ingredients

Butternut Squash

  • 1 medium butternut squash
  • 1 teaspoon fresh thyme, finely chopped
  • 1/2 tablespoon olive oil

Rice and Veggie Filling

  • 1/2 cup Basmati white rice, uncooked
  • 1/2 cup wild rice, uncooked
  • 1 tablespoon vegetable oil, divided
  • 1/2 cup onions, finely chopped (approximately one onion)
  • 1/2 cup mushrooms, chopped
  • 1/4 cup frozen green peas
  • 1/2 teaspoon vegetable stock powder
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 cup water (or enough to cover rice by one inch)

Topping and Garnish

  • 1/2 cup shredded cheddar cheese or mozzarella cheese (optional)
  • 1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 350°F. Slice the butternut squash lengthwise and scoop out the seeds. Place the halves cut side up on a baking sheet, brush with olive oil, and sprinkle fresh thyme on top. Roast for 45 minutes or until the flesh is tender and can be easily pierced with a fork.
  2. Prepare the Rice: Rinse both the basmati and wild rice several times under cold running water to remove excess starch, then drain thoroughly. This helps to achieve a better texture after cooking.
  3. Sauté the Vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Add the chopped onions and mushrooms and sauté for 2-3 minutes until the onions become soft and translucent.
  4. Combine Rice and Peas: Add the rinsed rice to the pot along with frozen green peas, vegetable stock powder, salt, and pepper. Stir well and cook the mixture for 5 minutes to allow flavors to meld.
  5. Simmer the Rice: Pour in enough water to cover the rice mixture by about one inch (approximately one cup). Bring to a simmer over medium heat, then reduce the heat to low. Cover and allow it to cook gently for 25-30 minutes, stirring occasionally and checking that the liquid is absorbed. The rice should be slightly mushy in texture.
  6. Let Rice Rest: Turn off the heat and let the dish sit covered for an additional 10-15 minutes. The residual heat will continue to cook the rice. Fluff gently to combine.
  7. Assemble the Stuffed Squash: When the butternut squash is cool enough to handle, scoop out the cooked flesh, leaving about a 1/2-inch thick shell intact. Mix the scooped pulp into the rice mixture thoroughly.
  8. Fill and Top Squash Halves: Divide the rice blend evenly between the two squash shells. If using cheese, sprinkle the shredded cheese on top.
  9. Broil (Optional): Return the stuffed squash to the oven under the broiler setting for about 3 minutes, or until the cheese melts and becomes golden brown. Watch closely to prevent burning.
  10. Serve: Let the stuffed squash cool for 5 minutes. Garnish with fresh chopped parsley before serving for an added burst of fresh flavor and color.

Notes

  • Rinsing rice thoroughly is essential for achieving a fluffy texture while cooking.
  • The rice mixture should be slightly mushy to complement the soft roasted squash.
  • You can substitute the cheese with a vegan alternative to make this recipe vegan-friendly.
  • Keep a close eye when broiling the cheese topping as it can burn quickly.
  • This dish can be prepared ahead by roasting and cooking the rice filling in advance; assemble and broil just before serving.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/stuffed-butternut-squash-with-wild-rice-and-vegetables-recipe/