Stuffed Butternut Squash
Eating seasonally is important to nourish your body with foods that thrive in the current environment. To learn more, read my post about seasonal eating.
Here is a recipe packed with foods that prosper in fall.
Stuffed Butternut Squash Recipe:
Serves 4-6
1 medium butternut squash
2 teaspoons neutral oil such as safflower
½ cup raw wild rice
½ cup raw white rice
2 cups vegetable stock, plus 2 tbsp
½ medium onion, finely diced
½ cup red pepper, finely diced (about ½ a large pepper)
1/2 bunch asparagus, chopped into bite size pieces
1 head broccoli, chopped
4 cloves garlic, finely minced
2 cups raw spinach
1/3 cup pine nuts, chicken, and/or tempeh (pictured)
2 Tablespoons finely chopped fresh sage leaves
½ teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
Salt and pepper, to taste
1. Preheat oven to 425 degrees.
2. Using a sharp knife, cut the butternut squash lengthwise down the middle and separate the two halves.
3. Scoop out any seeds and discard. Rub each half of the squash with the oil (1 teaspoon per half). Place on a baking sheet and roast in the oven for 45 minutes or until tender. Check tenderness with a sharp knife – it should be soft enough to scoop out with ease.
4. While the squash is roasting, prepare the stuffing ingredients. In a large saucepan, heat 2 cups vegetable stock until boiling. Add wild and brown rice, cover tightly. Reduce the heat to medium and cook for 40-50 minutes.
5. In a saucepan, add onion, broccoli, asparagus and saute with 2 tbsp vegetable broth for 7 minutes. Add red pepper, spinach, pine nuts, garlic, sage, rosemary, thyme, cook for 3 more minutes. Once the rice mixture has cooked, add the rice and veggies into a large bowl, mixing together.
6. Remove baked squash from the oven and let cool slightly. Using a large spoon, carefully scoop the flesh out of the baked squash halves, making sure to leave about ¾” of a ‘wall’ intact so the shells will hold together. Add the scooped squash to the rice/stuffing bowl.
7. Stir the cooked squash into the rice stuffing mixture until it is thoroughly combined. Add salt and pepper to taste.
8. Scoop the stuffing mixture back into the squash halves and bake for 20 minutes. Enjoy!
There are many possibilities for stuffed squash recipes. Using Acorn squash with wild rice, onions, garlic, walnuts, and cranberries is also delightful!
Tags: autumn, butternut squash, Fall, Seasonal eating
