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This crammed butternut squash recipe includes a vegetable and rice stuffing flavored with sage and pecans. A scrumptious fall meal!
Need a scrumptious dinner or surprising facet to have fun the season? Take a look at crammed butternut squash! Positive, it’s no longer as commonplace to stuff this standard squash as its cousin the acorn squash. However baked till it’s soft and candy, it comes out simply as tasty (or much more!). This recipe stars a vegetable and rice stuffing with garlic, kale, sage and pecans: fall flavors that intensify the orange squash completely. It’s best for a fall dinner, Thanksgiving, or anytime you wish to have a comfy meal.
Substances in crammed butternut squash
Filled butternut squash is a delectable dish that works as a fall primary path, or an aspect dish for a festive amassing. It takes about 1 hour to finish, so make it while you’ve were given time put aside or observe the make forward pointers under. Whilst the squash roasts, make the straightforward rice and vegetable filling. Then you definately’ll hole out the roasted squash, cut up that portion and blend it again into the filling: so there’s no waste in any respect! Listed below are the elements you’ll want:
- Butternut squash (small)
- White basmati or lengthy grain rice
- Butter
- Onion, garlic, celery and kale
- Dried sage, dried thyme, oregano, salt, and pepper
- Cream cheese
- Milk
- Parmesan cheese
- Pecans
Search for small butternut squash
The scale of the butternut squash is vital for this recipe. Every eater gets one part of the squash, and a big butternut squash is way too massive of a portion. It’s great to have small butternut squash as a result of they make a portion sized-vessel, similar to with crammed acorn squash.
If all you’ll be able to in finding is a big butternut squash, you’ll be able to make 4 parts through cutting the squash in part length-wise. On the other hand, it doesn’t have the similar glance: so it’s great to seek out small squashes if in any respect conceivable.
Selection stuffing concepts
This crammed butternut squash is vegetarian as written within the recipe under, and it’s simply made vegan. Need a meat-based stuffing, or any other concepts? Listed below are some choice stuffing concepts:
- Italian-style sausage stuffing (or plant-based): Make the stuffing from this Filled Zucchini Boats recipe. You’ll additionally make this with plant-based sausage and it’s scrumptious.
- Pork and rice stuffing (or plant-based): Make the stuffing from those Filled Inexperienced Peppers. It additionally works with plant-based red meat crumbles.
In lots of of those circumstances you’ll most probably have leftover filling, so you want to roast every other small butternut squash (if it suits at the tray!) or serve extras at the facet.
Make forward and serving pointers
This crammed butternut squash recipe takes 1 hour to organize, so it’s no longer supposed as a quick and simple meal. Listed below are a couple of pointers for making this recipe upfront or scaling it up for enormous gatherings:
- Make the filling upfront. Make the rice filling upfront, then refrigerate till serving. Ahead of stuffing the squash, re-warm it at the stovetop.
- Roast the butternut squash upfront. Even higher, roast the squash upfront. Take away the interior portion, chop and upload to the filling (if made upfront). Refrigerate the squash till serving. Ahead of serving, re-warm the filling at the stovetop, stuff, most sensible with Parmesan, and bake the squash for roughly half-hour till warmed thru.
- If serving for a crowd, roast the squash upfront. This recipe is superb for smaller dinner events or Thanksgiving gatherings. It’s difficult to make in massive amounts for the reason that extra butternut squash you may have within the oven, the longer it takes. If you happen to roast 4 small squashes, build up the baking time (it might take as much as 1 hour relying in your oven and the squash measurement). Anything else above 8 parts is absolute best ready upfront in batches.
Extra butternut squash recipes
Love cooking with squash? Listed below are a couple of extra tasty butternut squash recipes to revel in this season:
This butternut squash recipe is…
Vegetarian and gluten-free. For vegan and dairy-free, use vegan butter instead of the butter and cream cheese (see under) and forget the Parmesan cheese.
Description
This crammed butternut squash recipe includes a vegetable and rice stuffing flavored with sage and pecans. A scrumptious fall meal!
- 1 cup white basmati rice
- 3/4 teaspoon kosher salt, divided, plus extra for sprinkling
- 2 small butternut squash*
- 1 tablespoon salted butter (or vegan butter)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 2 cups chopped kale, chopped
- ½ teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Recent floor black pepper
- 1/2 bundle (4 oz.) cream cheese (or 3 tablespoons vegan butter)
- 2 tablespoons milk (forget for vegan)
- ¼ cup grated Parmesan cheese, plus extra to garnish
- ½ cup chopped pecans
- Preheat the oven to 450°F.
- Roast the squash: Slice every of the squash in part. The usage of a spoon, scrape out the seeds. Line a baking sheet with parchment paper. Position the squash at the sheet and drizzle with olive oil at the minimize aspects, then sprinkle with kosher salt and pepper. Flip minimize facet down at the sheet and roast till soft, about 40 mins (take a look at with a fork to evaluate doneness).
- Make the rice: Rinse the rice in chilly water the use of a wonderful mesh strainer, then drain and shake it dry. Position the rice in a saucepan with 1 ½ cups water and ¼ teaspoon kosher salt. Convey it to a boil, then scale back the warmth to low. Duvet the pot and simmer for 12 to fifteen mins, till the water is totally absorbed (take a look at through pulling again the rice with a fork). Take away from the warmth. Duvet and leisure for 10 mins. Fluff the rice with a fork.
- Toast the pecans: Position the nuts in a dry skillet (no oil) over medium warmth. Warmth, shaking the pan and stirring steadily with a picket spoon, till the nuts are aromatic and moderately darker brown, about 4 to five mins. Take away straight away from the warmth and switch to a plate to forestall the cooking.
- Make the stuffing: Warmth the butter in a skillet over medium warmth. Upload the onion and celery and sauté for five to 7 mins till soft and translucent. Upload the garlic, sage, thyme, and oregano, and sauté for an extra 2 mins till aromatic. Upload the kale and ½ teaspoon salt and sauté for two min. Upload the cream cheese and milk and stir till dispensed and melted. Upload the rice and and pecans. Style and upload further salt to style (we added ⅛ tsp).
- Fill the squash: When the squash is completed roasting and soft, take away the sheet from the oven. Use a spoon to scoop out the middle of the squash, leaving a 1/4-inch shell across the out of doors. Chop the got rid of squash into items (it’s going to no longer be completely sq. however that’s good enough!) and stir it into the rice filling. You’ll omit one of the vital squash if it feels adore it is an excessive amount of for the rice amount (for the reason that quantity is dependent upon the squash measurement). Spoon the filling again into the outlet within the squash and most sensible with grated Parmesan cheese. There is also some additional filling, which you’ll be able to serve at the facet or reserve as leftovers.
- Roast: Go back to the oven and bake 10 mins or till heated thru. Serve straight away. Leftovers closing refrigerated for two days (see make forward pointers above).
Notes
*Measurement is vital right here, since every eater gets one part of the squash. A big butternut squash is way too large! If all you’ll be able to in finding is a big squash you’ll be able to slice the squash in part length-wise, however it doesn’t have the similar glance.
**This recipe is hard to multiply for the reason that extra butternut squash you may have within the oven, the longer it takes. If you happen to roast 4 small squashes, build up the baking time (it might take as much as 1 hour relying in your oven and the squash measurement). Anything else above 8 parts is absolute best ready upfront in batches.
- Class: Major dish
- Means: Baked
- Delicacies: Fall
- Nutrition: Vegetarian
Key phrases: Filled butternut squash, crammed butternut squash recipes, butternut squash with stuffing, butternut crammed squash
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