Steps to Make Ultimate Stuffed Roasted Butternut Squash with Brown Rice

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, stuffed roasted butternut squash with brown rice. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Stuffed Roasted Butternut Squash with Brown Rice is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Stuffed Roasted Butternut Squash with Brown Rice is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have stuffed roasted butternut squash with brown rice using 9 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Stuffed Roasted Butternut Squash with Brown Rice:

1. Take medium butternut squash
2. Make ready thyme or 1/2 tsp dry
3. Get rosemary 1/2 tsp dry
4. Take Salt & pepper
5. Prepare leek or onion
6. Make ready garlic
7. Get fennel seeds, lightly ground (optional)
8. Take cooked brown rice
9. Take butter for baking and sauteing

Instructions 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.

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