Recipe: Appetizing Stuffed Roasted Butternut Squash with Brown Rice

Stuffed Roasted Butternut Squash with Brown Rice. If you're into squash, also be sure to check out our Roasted Squash Salad with Crispy Shallot and Balsamic Reduction, Curried Butternut Squash Soup, Cheesy For brown rice syrup I'd sub maple syrup or agave. And for rice flour try a. Butternut squash and brown rice stuffed bell peppers are delicious, easy to make, and very nutritious!

Bake this delicious rice, sausage and veggie stuffed butternut squash to make a hearty dinner for four. Add rice to oil, stirring well to coat. Stir in chicken broth, thyme and bay leaf. You can have Stuffed Roasted Butternut Squash with Brown Rice using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Stuffed Roasted Butternut Squash with Brown Rice

1. You need 1 of medium butternut squash.
2. Prepare 2 sprig of thyme or 1/2 tsp dry.
3. It's 1 sprig of rosemary 1/2 tsp dry.
4. Prepare to taste of Salt & pepper.
5. It's 1 of leek or onion.
6. It's 1 clove of garlic.
7. You need 1 tsp of fennel seeds, lightly ground (optional).
8. You need 3/4 cup of cooked brown rice.
9. Prepare 2 Tbsp of butter for baking and sauteing.

Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce Butternut Squash with Brown Butter and Thyme Combine roasted butternut squash, cooked brown rice, dried cranberries, and pecans in a large serving dish. Season with salt and pepper to taste and then sprinkle with chopped parsley. Hearty and wholesome roasted stuffed butternut squash. Stuffed with a delicious quinoa salad and A few years ago Jaye and I went to a BBQ and made roasted stuffed butternut squash.

Stuffed Roasted Butternut Squash with Brown Rice instructions

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..

And then you bake them until perfectly browned and delicious! This makes an incredibly delicious and. Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering. Not sure I'd roast butternut squash any other way after making this basic, non-fussy recipe. Winning recipes almost always begin with fresh ingredients and a little.