Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, stuffed roasted butternut squash with brown rice. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Stuffed Roasted Butternut Squash with Brown Rice is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Stuffed Roasted Butternut Squash with Brown Rice is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have stuffed roasted butternut squash with brown rice using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Stuffed Roasted Butternut Squash with Brown Rice:
- Get 1 medium butternut squash
- Prepare 2 sprig thyme or 1/2 tsp dry
- Take 1 sprig rosemary 1/2 tsp dry
- Get to taste Salt & pepper
- Make ready 1 leek or onion
- Make ready 1 clove garlic
- Take 1 tsp fennel seeds, lightly ground (optional)
- Prepare 3/4 cup cooked brown rice
- Make ready 2 Tbsp butter for baking and sauteing
Top it with some melty cheese for ultimate comfort, or leave out the cheese and keep this meal vegan. Serve it as a gluten-free side dish on your fall dinner menu or as a vegetarian entree all on it's own. Place the butternut squash on a baking tray and drizzle with olive oil. Scoop out the inside flesh of the butternut squash and mix with other ingredients you want (I used wild rice, goat cheese, cranberries, pecans, etc) Drain water from pan; turn squash cut side up.
Steps to make Stuffed Roasted Butternut Squash with Brown Rice:
- Prepare brown rice if you don't have any cooked yet.
- Preheat oven to 200C/400F. Cut butternut squash in half lengthwise and scoop out seeds.
- With a sharp knife, cut a crisscross pattern into flesh (this helps the heat go through). Season well with salt and pepper.
- Dot with pieces of butter and sprinkle on fresh rosemary and thyme leaves.
- Place on an oven dish and bake for 45-55 minutes, until getting soft and slightly brown. If it starts to get too brown halfway through, cover lightly with a piece of aluminum foil.
- While squash is baking, prepare the rice and leek stuffing. Thinly slice 1 leek/onion and mince 1 garlic clove.
- Grind fennel seeds if you have a grinder/mortar and pestle. If not, leave whole.
- In a fry pan, melt 1 Tbsp butter and fry leek, garlic and fennel on medium until soft and slightly brown.
- Add precooked rice to pan and mix well. Season with salt & pepper.
- When squash has baked for 45-55 minutes, remove from oven and stuff with leek & rice mix.
- Bake for another 10-15 minutes until tender and browned in a few spots.
In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. TO MAKE STUFFED ROASTED BUTTERNUT SQUASH: Start by cutting your butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray cut side up. Drizzle a little olive oil on top of each squash and rub around to coat. Stuffed Bell Peppers with Butternut Squash, Spinach, and Brown Rice Stuffed Bell Peppers with Butternut Squash, Spinach, and Brown Rice Stuffing things with other things could be one of my favorite things.
So that is going to wrap this up for this exceptional food stuffed roasted butternut squash with brown rice recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
