Stuffed Roasted Butternut Squash with Brown Rice

Name: Stuffed Roasted Butternut Squash with Brown Rice
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium butternut squash; 2 sprig thyme or 1/2 tsp dry; 1 sprig rosemary 1/2 tsp dry; to taste Salt & pepper; 1 leek or onion; 1 clove garlic; 1 tsp fennel seeds, lightly ground (optional); 3/4 cup cooked brown rice; 2 Tbsp butter for baking and sauteing

Felice @morinoko

Connecticut, United States

Butternut squash will become so sweet when roasting! Cut in half, and it makes a perfect vehicle for stuffing and its unusual shape gives your dinner table an interesting accent :)

You can substitute butternut squash with other winter squash varieties good for baking. Of course, white rice or other cooked can replace brown rice. Feel free to place with the herbs too.

Butternut squash will become so sweet when roasting! Cut in half, and it makes a perfect vehicle for stuffing and its unusual shape gives your dinner table an interesting accent :)

You can substitute butternut squash with other winter squash varieties good for baking. Of course, white rice or other cooked can replace brown rice. Feel free to place with the herbs too.

Felice @morinoko

Connecticut, United States

Butternut squash will become so sweet when roasting! Cut in half, and it makes a perfect vehicle for stuffing and its unusual shape gives your dinner table an interesting accent :)

You can substitute butternut squash with other winter squash varieties good for baking. Of course, white rice or other cooked can replace brown rice. Feel free to place with the herbs too.

Butternut squash will become so sweet when roasting! Cut in half, and it makes a perfect vehicle for stuffing and its unusual shape gives your dinner table an interesting accent :)

You can substitute butternut squash with other winter squash varieties good for baking. Of course, white rice or other cooked can replace brown rice. Feel free to place with the herbs too.

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Ingredients

90 mins

4 servings

1medium butternut squash
2 sprigthyme or 1/2 tsp dry
1 sprigrosemary 1/2 tsp dry
to tasteSalt & pepper
1leek or onion
1 clovegarlic
1 tspfennel seeds, lightly ground (optional)
3/4 cupcooked brown rice
2 Tbspbutter for baking and sauteing

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Steps

90 mins

1

Prepare brown rice if you don't have any cooked yet.
2

Preheat oven to 200C/400F. Cut butternut squash in half lengthwise and scoop out seeds.
3

With a sharp knife, cut a crisscross pattern into flesh (this helps the heat go through). Season well with salt and pepper.
4

Dot with pieces of butter and sprinkle on fresh rosemary and thyme leaves.
5

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.
6

While squash is baking, prepare the rice and leek stuffing. Thinly slice 1 leek/onion and mince 1 garlic clove.
7

Grind fennel seeds if you have a grinder/mortar and pestle. If not, leave whole.
8

In a fry pan, melt 1 Tbsp butter and fry leek, garlic and fennel on medium until soft and slightly brown.
9

Add precooked rice to pan and mix well. Season with salt & pepper.
10

When squash has baked for 45-55 minutes, remove from oven and stuff with leek & rice mix.
11

Bake for another 10-15 minutes until tender and browned in a few spots.

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Felice @morinoko

on September 11, 2015 06:07

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_