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Stuffed Butternut Squash with Wild Rice Recipe

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This Stuffed Butternut Squash with Wild Rice recipe is a comforting and hearty dish that combines the sweetness of roasted butternut squash with a savory filling of wild and basmati rice, mushrooms, peas, and herbs. Perfect as a vegetarian main course, it features a flavorful medley of textures and colors, with an optional cheesy topping that adds a golden, melted finish.

Ingredients

Butternut Squash

  • 1 medium butternut squash
  • 1 teaspoon fresh thyme, finely chopped
  • 1/2 tablespoon olive oil

Rice Mixture

  • 1/2 cup Basmati white rice, uncooked
  • 1/2 cup wild rice, uncooked
  • 1 tablespoon vegetable oil, divided
  • 1/2 cup onions, finely chopped (approximately one onion)
  • 1/2 cup mushrooms, chopped
  • 1/4 cup frozen green peas
  • 1/2 teaspoon vegetable stock powder
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 cup water (or enough to cover rice by one inch)

Finishing Touches

  • 1/2 cup shredded cheddar cheese or mozzarella cheese (optional)
  • 1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 350°F (175°C). Slice the butternut squash in half lengthwise and carefully scoop out the seeds using a spoon. Place the halves cut side up on a baking sheet. Brush the flesh with olive oil and sprinkle the chopped fresh thyme evenly on top. Roast in the oven for about 45 minutes, or until the flesh is soft and fork tender.
  2. Prepare the Rice: Rinse both the basmati and wild rice thoroughly under cold running water 3 to 4 times to remove excess starch. Drain well and set aside.
  3. Sauté the Vegetables: Heat half of the vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the chopped onions and mushrooms and cook, stirring occasionally, for 2 to 3 minutes until the onions soften and become translucent.
  4. Combine Rice and Vegetables: Stir the rinsed rice into the pot with the sautéed vegetables. Add the frozen green peas, vegetable stock powder, salt, and black pepper. Mix thoroughly and cook for 5 minutes to incorporate the flavors.
  5. Simmer the Rice: Pour in approximately one cup of water, making sure the liquid level is about one inch above the rice mixture. Bring to a simmer over medium heat, then reduce to low and cover the pot. Let it cook gently for 25 to 30 minutes, checking occasionally to ensure the liquid absorbs and the rice is tender but slightly mushy.
  6. Rest the Rice: Turn off the heat and allow the rice mixture to rest covered for another 10 to 15 minutes, letting the residual heat finish cooking the rice. Fluff gently with a fork afterwards.
  7. Prepare the Squash Shells: Once the butternut squash is fork tender and cool enough to handle, scoop out the flesh carefully, leaving about a 1/2-inch thick shell intact for stuffing. Set the shells aside.
  8. Mix the Filling: Add the scooped-out squash flesh to the cooked rice mixture and stir well to combine everything evenly.
  9. Stuff the Squash: Evenly distribute the rice and squash mixture into the hollowed-out squash shells.
  10. Add Cheese and Broil (Optional): Sprinkle shredded cheddar or mozzarella cheese on top of each stuffed squash half if desired. Return to the oven and broil on high for about 3 minutes, or until the cheese melts and turns golden brown. Watch closely to prevent burning.
  11. Serve: Let the stuffed squashes cool for 5 minutes after broiling. Garnish with freshly chopped parsley before serving warm.

Notes

  • Rinsing the rice is essential to remove extra starch and ensure a fluffy texture.
  • Wild rice takes longer to cook than white rice but blending the two creates a nice texture contrast.
  • The rice mixture should be a little moist and slightly mushy, not dry, to complement the soft squash flesh.
  • Broiling with cheese is optional but adds a delicious golden crust and extra flavor.
  • Make sure to keep an eye on the broiler to avoid burning the cheese topping.
  • Leftover stuffed squash can be refrigerated and reheated in the oven for up to 2 days.
  • For a vegan version, omit the cheese or use a plant-based cheese alternative.

Find it online: https://cookedbygrace.com/stuffed-butternut-squash-with-wild-rice-recipe/