Hello everybody, 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. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce Butternut Squash with Brown Butter and Thyme 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.
Stuffed Roasted Butternut Squash with Brown Rice is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Stuffed Roasted Butternut Squash with Brown Rice is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook stuffed roasted butternut squash with brown rice using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Stuffed Roasted Butternut Squash with Brown Rice:
- Get 1 medium butternut squash
- Prepare 2 sprig thyme or 1/2 tsp dry
- Prepare 1 sprig rosemary 1/2 tsp dry
- Take to taste Salt & pepper
- Make ready 1 leek or onion
- Get 1 clove garlic
- Prepare 1 tsp fennel seeds, lightly ground (optional)
- Make ready 3/4 cup cooked brown rice
- Make ready 2 Tbsp butter for baking and sauteing
Modified the recipe, didn't have dried cherries, so I through in a. Place the butternut squash on a sheet pan. Easy roasted butternut squash recipe with cinnamon, brown sugar and a little cayenne. Plus tips for roasting winter squash.
Instructions to make Stuffed Roasted Butternut Squash with Brown Rice:
- Prepare brown rice if you don't have any cooked yet.
- Preheat oven to 200C/400F. Cut butternut squash in half lengthwise and scoop out seeds.
- With a sharp knife, cut a crisscross pattern into flesh (this helps the heat go through). Season well with salt and pepper.
- Dot with pieces of butter and sprinkle on fresh rosemary and thyme leaves.
- 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.
- While squash is baking, prepare the rice and leek stuffing. Thinly slice 1 leek/onion and mince 1 garlic clove.
- Grind fennel seeds if you have a grinder/mortar and pestle. If not, leave whole.
- In a fry pan, melt 1 Tbsp butter and fry leek, garlic and fennel on medium until soft and slightly brown.
- Add precooked rice to pan and mix well. Season with salt & pepper.
- When squash has baked for 45-55 minutes, remove from oven and stuff with leek & rice mix.
- Bake for another 10-15 minutes until tender and browned in a few spots.
In the recipe we roast butternut squash until tender and lightly caramelized. Cinnamon and cayenne add warmth while brown sugar sweetens things up a little. This tutorial is a extremely helpful time-saver that will enable you to get good at roast recipes, vegetable recipes, main dish recipes, rice recipes. 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.
So that is going to wrap this up for this exceptional food stuffed roasted butternut squash with brown rice recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
