RICE-STUFFED BUTTERNUT SQUASH
The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season. -Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes., Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell. , In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender.
Nutrition Facts : Calories 443 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 92g carbohydrate (36g sugars, Fiber 13g fiber), Protein 11g protein.
BROWN RICE STUFFED BUTTERNUT SQUASH
Bake this delicious rice, sausage and veggie stuffed butternut squash to make a hearty dinner for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Cut each squash lengthwise in half; remove seeds and fibers. Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper. On cookie sheet, place squash, cut-sides down. Bake 35 to 40 minutes until squash is tender at thickest portion when pierced with fork. When cool enough to handle, cut off long ends of squash to within 1/2 inch edge of cavities (peel and refrigerate ends for another purpose).
- Meanwhile, in 1-quart saucepan, heat remaining 1 teaspoon oil over medium heat. Add rice to oil, stirring well to coat. Stir in chicken broth, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes until all liquid is absorbed and rice is tender. Remove from heat; discard thyme sprig and bay leaf.
- In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is thoroughly cooked. Add mushrooms. Cook 4 minutes or until mushrooms are tender. Stir in cooked rice, spinach and sage; cook about 3 minutes or until spinach is wilted and mixture is hot. Divide sausage-rice mixture between squash halves, pressing down on filling so it forms a slight mound over cavity.
Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 35 mg, Fat 2, Fiber 5 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 14 g, TransFat 0 g
RICE STUFFING WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the rice and bay leaves, reduce the heat to a simmer and cook as the label directs; drain well. Discard the bay leaves. Spread out the rice on a baking sheet to cool.
- Meanwhile, preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring, until softened and golden, 5 minutes. Transfer to a plate to cool.
- Melt 4 tablespoons butter in the same skillet over medium-high heat. Add the leeks and celery and cook, stirring, until softened, 5 minutes. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the egg in a large bowl. Stir in the rice, squash, leek-broth mixture, cranberries and parsley. Transfer to the baking dish; top with the pecans. Cut the remaining 2 tablespoons butter into small cubes; scatter over the pecans. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.Special equipment:
VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH
This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.
Provided by Food Network Kitchen
Time 1h45m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
- Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
- Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.
BROWN RICE & VEGGIE-STUFFED ACORN SQUASH
Feel free to vary the veggies, depending on what you have in the fridge. Can't remember where I got this; it's delicious in the Fall or for a side for Thanksgiving! (Time does not include cooking rice)
Provided by Caroline Cooks
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Cut each squash in half crosswise.
- Scoop out and discard seeds and strings. I.
- f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
- Sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
- Cover with foil and bake squash just until moist and tender about 45- 50 minutes.
- Meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
- When heated, add onion and garlic, if using, and celery.
- Cook 2 minutes and add carrots.
- Cover and cook 3 minutes.
- Add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
- Add cooked brown rice and mix well.
- Remove from heat and fill center of each acorn squash half.
- Return foil over top and return to oven for 15 minutes.
- Remove and top each filled squash half with Mozzarella.
- Return uncovered to oven and bake 5 more minutes.
- Top with chopped fresh parsley, to serve.
BAKED STUFFED SQUASH
Make and share this Baked Stuffed Squash recipe from Food.com.
Provided by Derf2440
Categories Brown Rice
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400F degrees.
- Cut squash in half and scoop out seeds, and place place cut side down in a roasting pan, large enough to hold halves in a single layer. Add about 3/4 cup water to pan and cover tightly with lid or a tent of foil. Bake until squash is tender, about 35 minutes. (Cut a small slice off the bottom of the squash so that it will sit upright in the roaster.).
- Meanwhile, melt butter in a small saucepan; add rice and onion; stir well to coat evenly. Stir in broth, sugar, cinnamon stick, raisins, cloves and nutmeg; bring to a boil. Cover and cook over medium low heat about 20 minutes for white rice , or 30 minutes for brown rice. The liquid should be reduced but the riace should remain a little firm. Remove rice from heat and discard cinnamon stick.
- Stir in toasted nuts and parsley.
- When cooked, remove squash from oven and reduce heat to 350F degrees. Divide rice mixture evenly among cooked squash. Sprinkle with feta.
- Add 1/4 cup water to pan, cover roasting pan tightly with lid or tent of foil; bake stuffed squash in the centre of the oven for 25 to 30 minutes.
Nutrition Facts : Calories 345.1, Fat 9.9, SaturatedFat 3.3, Cholesterol 13.6, Sodium 399.9, Carbohydrate 60.8, Fiber 6.8, Sugar 5.3, Protein 9.3
STUFFED BUTTERNUT SQUASH
I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike.
Provided by BMARYV
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
- Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
- Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!
Nutrition Facts : Calories 714.3 calories, Carbohydrate 166.2 g, Fat 3 g, Fiber 33 g, Protein 21.5 g, SaturatedFat 0.5 g, Sodium 1812.3 mg, Sugar 23.5 g
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