Description

Stuffed Butternut Squash with Wild Rice is a wholesome and visually stunning dish that perfectly balances the natural sweetness of roasted butternut squash with the earthy, nutty flavors of wild rice. This recipe is ideal for family dinners, holiday feasts, or meal prep, making it a versatile addition to any dining table. With its vibrant colors and rich textures, this dish not only pleases the palate but also offers abundant nutrition. Whether served as a hearty main course or a delightful side, your guests will love the combination of flavors in every bite.

Ingredients

Scale

1 medium butternut squash
1 cup wild rice
2 cups vegetable broth
1 cup diced mushrooms
1 chopped onion
2 cloves garlic, minced
1 teaspoon thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat your oven to 400°F (200°C).
Halve the butternut squash lengthwise, scoop out the seeds, and season with salt and pepper.
Cook wild rice in boiling vegetable broth for about 45 minutes until tender.
Sauté onion in oil until translucent; add mushrooms and garlic until softened.
Combine cooked rice with sautéed vegetables, thyme, salt, and pepper.
Fill each squash half with the rice mixture and bake for 30-35 minutes until tender.
Garnish with chopped parsley before serving.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 4g
Sodium: 320mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg

Keywords: For added flavor, consider mixing in nuts or dried fruits. Substitute wild rice with quinoa or brown rice for variation. Prepare filling ahead of time to make assembly quicker when ready to bake.