Stuffed Roasted Butternut Squash with Brown Rice
Stuffed Roasted Butternut Squash with Brown Rice

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, stuffed roasted butternut squash with brown rice. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Stuffed Roasted Butternut Squash with Brown Rice is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Stuffed Roasted Butternut Squash with Brown Rice is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have stuffed roasted butternut squash with brown rice using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Stuffed Roasted Butternut Squash with Brown Rice:
  1. Get medium butternut squash
  2. Take thyme or 1/2 tsp dry
  3. Make ready rosemary 1/2 tsp dry
  4. Take Salt & pepper
  5. Prepare leek or onion
  6. Prepare garlic
  7. Take fennel seeds, lightly ground (optional)
  8. Prepare cooked brown rice
  9. Take butter for baking and sauteing
Steps to make Stuffed Roasted Butternut Squash with Brown Rice:
  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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