Stuffed Roasted Butternut Squash with Brown Rice
Stuffed Roasted Butternut Squash with Brown Rice

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make 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 little bit unique. This is gonna smell and look delicious.

Stuffed Roasted Butternut Squash with Brown Rice is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Stuffed Roasted Butternut Squash with Brown Rice is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have stuffed roasted butternut squash with brown rice using 9 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Roasted Butternut Squash with Brown Rice:
  1. Make ready 1 medium butternut squash
  2. Prepare 2 sprig thyme or 1/2 tsp dry
  3. Make ready 1 sprig rosemary 1/2 tsp dry
  4. Take to taste Salt & pepper
  5. Make ready 1 leek or onion
  6. Take 1 clove garlic
  7. Make ready 1 tsp fennel seeds, lightly ground (optional)
  8. Get 3/4 cup cooked brown rice
  9. Prepare 2 Tbsp butter for baking and sauteing
Steps to make Stuffed Roasted Butternut Squash with Brown Rice:
  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.

So that is going to wrap this up for this special food stuffed roasted butternut squash with brown rice recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!