Hi, I’m Elise. Today, I will show you a way to prepare stuffed roasted butternut squash with brown rice recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Stuffed Roasted Butternut Squash with Brown Rice Recipe
Stuffed Roasted Butternut Squash with Brown Rice is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Stuffed Roasted Butternut Squash with Brown Rice is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have 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:
- Make ready 1 medium butternut squash
- Take 2 sprig thyme or 1/2 tsp dry
- Get 1 sprig rosemary 1/2 tsp dry
- Get to taste Salt pepper
- Prepare 1 leek or onion
- Prepare 1 clove garlic
- Make ready 1 tsp fennel seeds, lightly ground (optional)
- Take 3/4 cup cooked brown rice
- Make ready 2 Tbsp butter for baking and sauteing
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.
So that’s going to wrap it up for this special dish stuffed roasted butternut squash with brown rice recipe. Thank you very much for reading. I am confident that you can 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. Let’s cook!
