This stuffed butternut squash recipe contains a vegetable and rice stuffing flavored with sage and pecans. A scrumptious fall meal!
Desire a scrumptious dinner or beautiful facet to have a good time the season? Strive stuffed butternut squash! Certain, it’s not as widespread to stuff this well-liked squash as its cousin the acorn squash. However baked till it’s tender and candy, it comes out simply as tasty (or much more!). This recipe stars a vegetable and rice stuffing with garlic, kale, sage and pecans: fall flavors that intensify the orange squash completely. It’s excellent for a fall dinner, Thanksgiving, or anytime you want a comfortable meal.
Components in stuffed butternut squash
Stuffed butternut squash is a tasty dish that works as a fall predominant course, or a facet dish for a festive gathering. It takes about 1 hour to finish, so make it once you’ve received time put aside or observe the make forward suggestions beneath. Whereas the squash roasts, make the straightforward rice and vegetable filling. Then you definately’ll hole out the roasted squash, chop up that portion and blend it again into the filling: so there’s no waste in any respect! Listed here are the substances you’ll want:
- Butternut squash (small)
- White basmati or lengthy grain rice
- Butter
- Onion, garlic, celery and kale
- Dried sage, dried thyme, oregano, salt, and pepper
- Cream cheese
- Milk
- Parmesan cheese
- Pecans
Search for small butternut squash
The dimensions of the butternut squash is vital for this recipe. Every eater will get one half of the squash, and a big butternut squash is way too giant of a portion. It’s good to have small butternut squash as a result of they make a portion sized-vessel, very similar to with stuffed acorn squash.
If all yow will discover is a big butternut squash, you may make 4 parts by slicing the squash in half length-wise. Nevertheless, it doesn’t have the identical look: so it’s good to search out small squashes if in any respect potential.
Various stuffing concepts
This stuffed butternut squash is vegetarian as written within the recipe beneath, and it’s simply made vegan. Desire a meat-based stuffing, or another concepts? Listed here are some different stuffing concepts:
- Italian-style sausage stuffing (or plant-based): Make the stuffing from this Stuffed Zucchini Boats recipe. It’s also possible to make this with plant-based sausage and it’s scrumptious.
- Beef and rice stuffing (or plant-based): Make the stuffing from these Stuffed Inexperienced Peppers. It additionally works with plant-based beef crumbles.
In lots of of those circumstances you’ll doubtless have leftover filling, so you could possibly roast one other small butternut squash (if it suits on the tray!) or serve extras on the facet.
Make forward and serving suggestions
This stuffed butternut squash recipe takes 1 hour to organize, so it’s not supposed as a quick and straightforward meal. Listed here are a couple of suggestions for making this recipe prematurely or scaling it up for big gatherings:
- Make the filling prematurely. Make the rice filling prematurely, then refrigerate till serving. Earlier than stuffing the squash, re-warm it on the stovetop.
- Roast the butternut squash prematurely. Even higher, roast the squash prematurely. Take away the internal portion, chop and add to the filling (if made prematurely). Refrigerate the squash till serving. Earlier than serving, re-warm the filling on the stovetop, stuff, prime with Parmesan, and bake the squash for about half-hour till warmed by way of.
- If serving for a crowd, roast the squash prematurely. This recipe is nice for smaller dinner events or Thanksgiving gatherings. It’s powerful to make in giant portions as a result of the extra butternut squash you may have within the oven, the longer it takes. For those who roast 4 small squashes, enhance the baking time (it will probably take as much as 1 hour relying in your oven and the squash measurement). Something above 8 parts is finest ready prematurely in batches.
Extra butternut squash recipes
Love cooking with squash? Listed here are a couple of extra tasty butternut squash recipes to get pleasure from this season:
This butternut squash recipe is…
Vegetarian and gluten-free. For vegan and dairy-free, use vegan butter rather than the butter and cream cheese (see beneath) and omit the Parmesan cheese.
Description
This stuffed butternut squash recipe contains a vegetable and rice stuffing flavored with sage and pecans. A scrumptious fall meal!
- 1 cup white basmati rice
- 3/4 teaspoon kosher salt, divided, plus extra for sprinkling
- 2 small butternut squash*
- 1 tablespoon salted butter (or vegan butter)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 2 cups chopped kale, chopped
- ½ teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Contemporary floor black pepper
- 1/2 package deal (4 ounces) cream cheese (or 3 tablespoons vegan butter)
- 2 tablespoons milk (omit for vegan)
- ¼ cup grated Parmesan cheese, plus extra to garnish
- ½ cup chopped pecans
- Preheat the oven to 450°F.
- Roast the squash: Slice every of the squash in half. Utilizing a spoon, scrape out the seeds. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the reduce sides, then sprinkle with kosher salt and pepper. Flip reduce facet down on the sheet and roast till tender, about 40 minutes (check with a fork to evaluate doneness).
- Make the rice: Rinse the rice in chilly water utilizing a high-quality mesh strainer, then drain and shake it dry. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon kosher salt. Convey it to a boil, then cut back the warmth to low. Cowl the pot and simmer for 12 to fifteen minutes, till the water is totally absorbed (check by pulling again the rice with a fork). Take away from the warmth. Cowl and relaxation for 10 minutes. Fluff the rice with a fork.
- Toast the pecans: Place the nuts in a dry skillet (no oil) over medium warmth. Warmth, shaking the pan and stirring usually with a wood spoon, till the nuts are aromatic and barely darker brown, about 4 to five minutes. Take away instantly from the warmth and switch to a plate to cease the cooking.
- Make the stuffing: Warmth the butter in a skillet over medium warmth. Add the onion and celery and sauté for five to 7 minutes till tender and translucent. Add the garlic, sage, thyme, and oregano, and sauté for a further 2 minutes till aromatic. Add the kale and ½ teaspoon salt and sauté for two min. Add the cream cheese and milk and stir till distributed and melted. Add the rice and and pecans. Style and add extra salt to style (we added ⅛ tsp).
- Fill the squash: When the squash is completed roasting and tender, take away the sheet from the oven. Use a spoon to scoop out the middle of the squash, leaving a 1/4-inch shell across the exterior. Chop the eliminated squash into items (it is not going to be completely sq. however that’s okay!) and stir it into the rice filling. You’ll be able to pass over a number of the squash if it looks like it’s an excessive amount of for the rice amount (for the reason that quantity will depend on the squash measurement). Spoon the filling again into the opening within the squash and prime with grated Parmesan cheese. There could also be some additional filling, which you’ll serve on the facet or reserve as leftovers.
- Roast: Return to the oven and bake 10 minutes or till heated by way of. Serve instantly. Leftovers final refrigerated for two days (see make forward suggestions above).
Notes
*Measurement is vital right here, since every eater will get one half of the squash. A big butternut squash is way too large! If all yow will discover is a big squash you possibly can slice the squash in half length-wise, however it doesn’t have the identical look.
**This recipe is hard to multiply as a result of the extra butternut squash you may have within the oven, the longer it takes. For those who roast 4 small squashes, enhance the baking time (it will probably take as much as 1 hour relying in your oven and the squash measurement). Something above 8 parts is finest ready prematurely in batches.
- Class: Predominant dish
- Methodology: Baked
- Delicacies: Fall
- Weight-reduction plan: Vegetarian
Key phrases: Stuffed butternut squash, stuffed butternut squash recipes, butternut squash with stuffing, butternut stuffed squash
