Best Brown Rice Stuffed Butternut Squash Recipes

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RICE-STUFFED BUTTERNUT SQUASH



Rice-Stuffed Butternut Squash image

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

1 small butternut squash (1-1/2 pounds)
3/4 cup cooked long grain and wild rice
1/3 cup ricotta cheese
3 tablespoons dried cranberries
3 tablespoons mango chutney
1 green onion, chopped
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter

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



Brown Rice Stuffed Butternut Squash image

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

2 small butternut squash (about 2 lbs each)
4 teaspoons olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup brown basmati rice
1 1/4 cups reduced-sodium chicken broth
1 fresh thyme sprig
1 bay leaf
2 links (3 oz each) sweet Italian turkey sausage, casings removed
1 small onion, chopped (1/3 cup)
1 cup sliced cremini mushrooms
1 cup fresh baby spinach leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried sage leaves

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

WHOLE STUFFED BUTTERNUT SQUASH



Whole Stuffed Butternut Squash image

This recipe offers an entire vegetarian Thanksgiving meal in one dish: creamy butternut squash, crisp green beans, cornbread with savory herbs, cranberries and pecans, plus buttered carrots. It makes a beautiful centerpiece of the feast or a deluxe side. Save the extra squash you scoop from the middle before stuffing to make soup or for roasting. It's a little work removing the flesh with a melon baller, but consider it prep for another meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 17

1 very large butternut squash (about 4 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped celery
1/4 cup chopped onions
3 cups cubed cornbread (about 6 ounces)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 fresh sage leaves, chopped
2 tablespoons dried cranberries
2 tablespoons roughly chopped pecans
1/4 cup vegetable stock
4 ounces green beans (about 20 beans), trimmed
1 large or 2 small carrots, peeled
2 tablespoons unsalted butter, cubed
1 1/2 teaspoons light brown sugar
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat the oven to 375°F. Line a sheet pan with parchment paper or a silicone mat and place a rack on top.
  • Halve the butternut squash lengthwise. Remove the seeds and discard. Using a melon baller, cut a channel into the neck of the squash, leaving a 3/4-inch border of flesh on the sides and bottom. Save the removed squash for another use or discard. Season the flesh with salt and pepper.
  • Heat 1 tablespoon of the olive oil over medium-high heat in a small skillet. Add the celery and onions and cook just until softened, about 3 minutes. Combine the celery and onions, cornbread, rosemary, thyme, sage, cranberries and pecans in a bowl and toss to combine well. Add the vegetable stock and mix just until moistened and combined. Season with salt and pepper.
  • Line the bottom of each butternut squash half with a layer of green beans. Top with the cornbread filling. Lay the carrot down the middle of 1 of the squash halves. Spread about 1 teaspoon of the butter over the carrot (enough to generously coat) and dot the cornbread mixture evenly with the remaining butter. Sprinkle the carrot with the brown sugar. Slide the squash pieces next to each other and carefully close the butternut squash and lay on one side. Tie in the middle and at each end with butcher's twine.
  • Crumple a piece of aluminum foil into a 24-inch-long "snake". Curl this around and place on the prepared rack. Nestle the squash inside it so the squash sits flat on the rack and doesn't roll.
  • Drizzle the whole squash with the remaining 1 tablespoon olive oil and sprinkle generously with salt and pepper. Roast until a knife easily slides through all of the layers, 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer to a cutting board and let it sit for 10 minutes. Slice crosswise and serve.

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