Description
This Stuffed Butternut Squash with Wild Rice is a hearty and flavorful vegetarian dish perfect for a cozy meal. Roasted butternut squash halves are filled with a savory wild and basmati rice mixture sautéed with onions, mushrooms, and peas, then topped with melted cheese and fresh parsley for a delicious finish.
Ingredients
Scale
Butternut Squash
- 2 medium butternut squash
- 2 tsp fresh thyme, finely chopped
- 1 tbsp olive oil
- 1 tsp salt (or to taste)
- ½ tsp ground black pepper
Rice and Filling
- 1 cup Basmati white rice, uncooked
- 1 cup wild rice, uncooked
- 1 tsp vegetable stock powder
- 1 cup water (or enough to cover rice by 1 inch)
- 2 tbsp vegetable oil, divided
- 1 cup onions, finely chopped (about 2 medium onions)
- 1 cup mushrooms, chopped
- ½ cup frozen green peas
Topping and Garnish
- 1 cup shredded cheddar or mozzarella cheese (optional)
- 2 tbsp fresh parsley, finely chopped (for garnish)
Instructions
- Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Halve the butternut squash lengthwise, remove the seeds, then brush the cut sides with olive oil. Sprinkle with fresh thyme, salt, and black pepper. Place the squash halves cut-side down on a baking sheet and roast for 40 to 45 minutes until the flesh is tender.
- Cook the Rice: While the squash roasts, combine the basmati and wild rice in a pot with water and vegetable stock powder. Cover and simmer on low heat for 35 to 40 minutes until the rice is cooked and tender. Drain any excess liquid once done.
- Sauté Vegetables: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add chopped onions and mushrooms and sauté until they become soft and translucent. Stir in the frozen green peas, salt, and pepper, cooking briefly until the peas are heated through. Combine this vegetable mixture thoroughly with the cooked rice.
- Stuff the Squash: Remove the roasted butternut squash from the oven and carefully flip the halves so the cut side is facing up. Generously fill each squash half with the rice and vegetable mixture, distributing evenly.
- Add Cheese and Finish Baking: If desired, sprinkle shredded cheddar or mozzarella cheese on top of the stuffed squash halves. Return them to the oven and bake for an additional 10 minutes, or until the cheese has melted and the filling is heated through.
- Garnish and Serve: Remove the stuffed squash from the oven and garnish with freshly chopped parsley before serving to add a burst of color and freshness.
Notes
- Substitute other rice varieties if preferred but keep total quantity consistent to maintain filling texture.
- Omit cheese or use a plant-based alternative to make this recipe vegan.
- For extra flavor, add chopped nuts or dried cranberries to the rice mixture.
- Ensure squash is roasted cut-side down to achieve tender flesh without drying out.
- This dish can be prepared ahead by cooking the rice filling in advance and assembling just before baking.
