Description
Healthy, hearty and wholesome stuffed butternut squash with wild rice and mushrooms is an easy cozy vegetarian dinner or side dish for fall. The best comfort food.
Ingredients
- 1 medium butternut squash
- 1 teaspoon fresh thyme, finely chopped
- 1/2 tablespoon olive oil
- 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 - see recipe instructions)
- 1/2 cup shredded cheddar cheese or mozzarella cheese (optional)
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
Roast the Butternut Squash:
- Preheat oven to 350 F.
- Cut the butternut squash in half lengthwise and remove seeds with a spoon. Place butternut squash, cut side up, onto a baking sheet. Brush on some oil and sprinkle chopped thyme on top.
- Bake for 45 mins, or until soft. Insert a fork to check doneness. If it's fork tender, it's ready.
Prepare the Rice:
- Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. Drain it well and set aside.
- Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onions and mushrooms and sauté for 2-3 minutes until onions are soft.
- Add rice and stir well to combine. Add peas, vegetable stock powder, salt, and pepper. Mix well and cook for 5 minutes.
- Add approximately one cup of water (water level should be one inch above the mixture) and bring it to a simmer over medium heat. Turn heat down to low, cover and simmer for 25-30 minutes. Check occasionally to see if the liquid is absorbed.
- Turn off the heat and let it sit for another 10 to 15 minutes. The rice is still cooking by the residual heat. Gently fluff the rice. Note that this rice mixture is supposed to be a little mushy.
Assemble the Stuffed Butternut Squash:
- Once the squash is fork tender, let it cool down to room temperature, or cool enough to handle. Scoop out the pulp, leaving the butternut squash shell at 1/2-inch thick.
- Add the pulp to the rice, and stir well to combine. Transfer the rice mixture evenly amongst the two shells.
- Sprinkle cheese on top (optional). If adding cheese, place the stuffed squash back into the oven and broil on high for 3 minutes, or until the cheese melts and turn golden brown on top. Keep a close eye on the broiler as things can burn quickly.
- Let the stuffed butternut squash cool for 5 minutes before serving. Sprinkle fresh parsley on top.
Notes
Equipment used: baking sheet pan and Dutch oven (or medium pot)
Make ahead instructions: You can make this the day before and the store the roasted squash and cooked rice separately in the refrigerator. Assemble it the next day when you want to serve it. I would heat it up the assembled squash in the oven at 350F for 10 minutes. Then, add shredded cheese and place under the broiler on high for 3 minutes to melt.
Rice cooker instructions: You can precook the rice to save some time, since it is much faster to cook rice in a rice cooker. When you are preparing the rice as per the recipe instructions, add it in cooked and stir fry it with the vegetables and seasonings. Then assemble the squash.
Customize the filling: Create your own recipe with any vegetables or meat choice that you like. Some great options are celery, cauliflower, apples, and cranberries. For meat choices, try ground meat or sausage.
How to store: Place stuffed butternut squash in an airtight container or in a ziploc bag, and store in the refrigerator for up to 3 days. To reheat, transfer to a 350 F oven or air fryer for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Vegetarian
- Method: Baked
- Cuisine: American