Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, stuffed roasted butternut squash with brown rice. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Stuffed Roasted Butternut Squash with Brown Rice is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Stuffed Roasted Butternut Squash with Brown Rice is something which I’ve loved my entire life. They’re fine and they look wonderful.
Cut each squash lengthwise in half; remove seeds and fibers. On cookie sheet, place squash, cut-sides down. Great recipe for Stuffed Roasted Butternut Squash with Brown Rice.
To begin with this particular recipe, we must first prepare a few ingredients. You can have stuffed roasted butternut squash with brown rice using 9 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Roasted Butternut Squash with Brown Rice:
- Prepare 1 medium butternut squash
- Make ready 2 sprig thyme or 1/2 tsp dry
- Prepare 1 sprig rosemary 1/2 tsp dry
- Take to taste Salt & pepper
- Prepare 1 leek or onion
- Take 1 clove garlic
- Make ready 1 tsp fennel seeds, lightly ground (optional)
- Prepare 3/4 cup cooked brown rice
- Prepare 2 Tbsp butter for baking and sauteing
Stuffing things with other things could be one of my favorite things. Let's shed some light on stuffers and stuffees. Best stuffee of all time if you want me to give it to you straight. Halve the butternut squash and scoop out the seeds.
Steps 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.
It's a delicious way to add nutrients and fiber to your diet. Wild rice stuffed acorn squash makes a great side dish too. I grew up eating the humble acorn squash. Roasted acorn squash is sweet and can be flavored so many ways including with a drizzle of olive oil with a little salt and pepper which is one of my go-too ways. To make the butternut squash: Cut the butternut squash in half lengthwise.
So that is going to wrap this up for this exceptional food stuffed roasted butternut squash with brown rice recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
