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Butternut Squash Stuffed With Wild Rice Recipe

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Stuffed Butternut Squash with Wild Rice Ahead of Thyme
Stuffed Butternut Squash with Wild Rice Ahead of Thyme from www.aheadofthyme.com

Description

This dish is perfect for fall dinners and holiday feasts. The sweetness of the butternut squash is balanced with the nuttiness of the wild rice and the earthy flavors of the mushrooms and herbs. It's a hearty and satisfying vegetarian dish that will please even the meat-eaters at the table.

Prep Time

30 minutes

Cook Time

1 hour 20 minutes

Ingredients

  • 1 medium butternut squash
  • 1 cup wild rice
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz. mushrooms, chopped
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Medium pot with lid
  • Large skillet
  • Sharp knife
  • Wooden spoon

Method

  1. Preheat your oven to 375°F.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds and fibers.
  3. Brush the inside of the squash with olive oil and sprinkle with salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until tender.
  5. Meanwhile, rinse the wild rice and place it in a medium pot with the vegetable broth.
  6. Bring to a boil, reduce the heat, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
  7. In a large skillet, heat the olive oil over medium heat.
  8. Add the onion and garlic and sauté for 2-3 minutes, or until fragrant.
  9. Add the mushrooms, thyme, sage, salt, and pepper and sauté for 7-8 minutes, or until the mushrooms are tender and the liquid has evaporated.
  10. Add the cooked wild rice to the skillet and stir to combine.
  11. Remove the squash halves from the oven and flip them over.
  12. Spoon the wild rice and mushroom mixture into each squash half.
  13. Return the squash halves to the oven and bake for 15-20 minutes, or until heated through.
  14. Serve hot and enjoy!

Notes

  • If you don't have wild rice, you can use any rice you like.
  • You can also add nuts or dried cranberries to the wild rice stuffing for extra flavor and texture.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Info

  • Calories: 350
  • Protein: 8g
  • Fat: 12g
  • Carbohydrates: 56g
  • Fiber: 8g

Recipe Tips

  • Make sure to choose a butternut squash that is uniform in shape and doesn't have any bruises or soft spots.
  • Use a sharp knife to cut the squash in half, and be careful not to cut yourself.
  • If the wild rice is still hard after the cooking time, add a little more liquid and continue to cook until tender.
  • You can make the wild rice stuffing ahead of time and store it in the fridge until ready to use.
  • Feel free to experiment with different herbs and spices to customize the flavor of the dish.

Enjoy this delicious and nutritious butternut squash stuffed with wild rice recipe as a main course or a side dish. It's sure to be a crowd-pleaser!


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