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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, stuffed roasted butternut squash with brown rice. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Roasted Butternut Squash with Brown Rice is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Stuffed Roasted Butternut Squash with Brown Rice is something that I’ve loved my entire life.

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

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

So that’s going to wrap it up with this special food stuffed roasted butternut squash with brown rice recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!