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Stuffed Butternut Squash
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Stuffed Butternut Squash

duration
Servings
Ingredients
  • 4 small butternut squash
  • 1 Tbsp. olive oil
  • ¼ tsp. black pepper
  • ⅛ tsp. salt

Filling:

  • 1 package wild rice mix 6 ounces, with seasoning packet + broth or water for cooking
  • 2 Tbsp. butter
  • 1 small onion chopped
  • 2 ribs celery chopped
  • ¼ tsp. dried sage
  • ¼ tsp. dried thyme leaves
  • 1 small granny smith apple peeled and chopped
  • 1 cup fresh cranberries
  • ¼ cup pecans chopped, divided
  • 2 Tbsp. fresh parsley chopped, divided
  • ¼ cup butter melted
  • ½ tsp. kosher salt or to taste
Directions
  1. Preheat the oven to 375°F.
  2. Cut the squash in half and scoop out the seeds. Brush with olive oil and season with salt & pepper.
  3. Place the squash on a baking pan (cut side down) and bake 30-35 minutes or until tender. (Larger squash may need up to 50 minutes).
  4. While baking the squash, prepare the rice according to package directions.
  5. In a separate skillet, cook onion, celery, sage, and thyme in butter over medium-low heat until softened; do not brown.
  6. Add the diced apple and cook for 2-3 minutes or until slightly tender. Stir in the cranberries and remove from the heat.
  7. Combine the warm cooked rice with the onion mixture. Stir in the melted butter and half of the pecans and parsley.
  8. Flip the squash over and scoop the squash, leaving a ¼" shell.
  9. Chop the squash and add it to the rice mixture.
  10. Scoop the filling into the cavity and bake for an additional 15 minutes or heat through.
  11. Top finished squash with remaining pecans and parsley as garnish.

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Dish Type / Ethnic Cuisine
Main Dish
,
Fusion