Rice Stuffed Butternut Squash Food

RICE STUFFING WITH BUTTERNUT SQUASH

Steps:

• Bring a large pot of salted water to a boil. Add the rice and bay leaves, reduce the heat to a simmer and cook as the label directs; drain well. Discard the bay leaves. Spread out the rice on a baking sheet to cool.
• Meanwhile, preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring, until softened and golden, 5 minutes. Transfer to a plate to cool.
• Melt 4 tablespoons butter in the same skillet over medium-high heat. Add the leeks and celery and cook, stirring, until softened, 5 minutes. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
• Whisk the egg in a large bowl. Stir in the rice, squash, leek-broth mixture, cranberries and parsley. Transfer to the baking dish; top with the pecans. Cut the remaining 2 tablespoons butter into small cubes; scatter over the pecans. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.Special equipment:

RICE-STUFFED BUTTERNUT SQUASH

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.

STUFFED BUTTERNUT SQUASH WITH WILD RICE

Steps:

• Preheat oven to 350 F.
• Cut the butternut squash in half lengthwise and remove seeds with a spoon. Place butternut squash, cut side up, onto a baking sheet. Brush on some oil and sprinkle chopped thyme on top.
• Bake for 45 mins, or until soft. Insert a fork to check doneness. If it's fork tender, it's ready.
• Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. Drain it well and set aside.
• Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onions and mushrooms and sauté for 2-3 minutes until onions are soft.
• Add rice and stir well to combine. Add peas, vegetable stock powder, salt, and pepper. Mix well and cook for 5 minutes.
• Add approximately one cup of water (water level should be one inch above the mixture) and bring it to a simmer over medium heat. Turn heat down to low, cover and simmer for 25-30 minutes. Check occasionally to see if the liquid is absorbed.
• Turn off the heat and let it sit for another 10 to 15 minutes. The rice is still cooking by the residual heat. Gently fluff the rice. Note that this rice mixture is supposed to be a little mushy.
• Once the squash is fork tender, let it cool down to room temperature, or cool enough to handle. Scoop out the pulp, leaving the butternut squash shell at 1/2-inch thick.
• Add the pulp to the rice, and stir well to combine. Transfer the rice mixture evenly amongst the two shells.
• Sprinkle cheese on top (optional). If adding cheese, place the stuffed squash back into the oven and broil on high for 3 minutes, or until the cheese melts and turn golden brown on top. Keep a close eye on the broiler as things can burn quickly.
• Let the stuffed butternut squash cool for 5 minutes before serving. Sprinkle fresh parsley on top.

BROWN RICE STUFFED BUTTERNUT SQUASH

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.

STUFFED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
• Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
• Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

PERSIAN RICE-STUFFED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F (200°C)
• 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with foil or parchment paper
• Using a metal spoon, scrape out seeds and membranes from squash halves. Using a sharp knife, score the flesh. Place squash, cut side up, on prepared pan, spacing evenly. Brush cut sides with 2 tbsp (30 mL) oil and season with salt and pepper. Roast in preheated oven for 35 minutes.
• Remove pan from oven and add red pepper alongside squash. Drizzle pepper with 1 tbsp (15 mL) oil. Roast for 10 minutes.
• Meanwhile, in a medium bowl, combine rice, pistachios, green onions, cherries, cinnamon, cumin and the remaining oil. Season to taste with salt and pepper.
• Remove pan from oven and spoon rice mixture into squash cavities. Roast for 15 to 18 minutes or until squash is fork-tender and stuffing is warmed through.

RICE STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 200C and line a baking tray with parchment paper.
• Slice the squash lengthways, and slice a small sliver off the bottom so the squash can sit flat on the tray. Remove the seeds. Score the squash, drizzle with 1 tsp of olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes until softened.
• While the squash is baking, cook your rice unless you have already done so.
• Pour 1 tsp of olive oil into a pan and then add the onion and garlic. Fry on a low heat for 4-5 minutes until softened. Add the bell pepper and herbs. Cook for a further 4-5 minutes. Then add in the rice, mozzarella, pistachios and pumpkin seeds and stir to combine.
• Remove the squash from the oven, and once cooled enough to handle, scoop out the centre of the squash. Cut into 1/2 inch chunks (roughly) and add to the pan with the rice. Stir to combine and then spoon into the centre of the squash.
• Carefully(!) place one of the halves of the squash onto the other and tie with kitchen string in a couple of places. Return to the oven and bake for a further 15-20 minutes.
• While the squash is cooking make a simple tahini sauce by combining the tahini and water and stirring well until it forms a sauce. Sprinkle with a little sweet paprika.
• Plate up your squash, and drizzle with the tahini sauce. Serve immediately and enjoy!

WILD RICE STUFFED ACORN SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
• Make the stuffing mix as instructed on the package, and set aside.
• Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
• Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

VEGAN WILD RICE STUFFED SQUASH

Steps:

• Preheat the oven to 425°F (or 218°C).
• Roast the squash: Slice each butternut squash or acorn squash in half and scoop out the seeds and gunk with a spoon. Place each squash half, cut side up, on a baking sheet and rub each with a bit of olive oil, kosher salt, and pepper. Roast acorn squash halves for 45 minutes and butternut squash halves for 50-55 minutes or until the flesh is fork tender and lightly browned.
• Rinse the wild rice well.
• Wild Rice, Instant Pot Method: Add the wild rice and 1 1/2 cups vegetable broth to the inner pot of the Instant Pot. Secure the lid and select the Pressure Cook/Manual setting for 25 minutes. Allow a natural pressure release and drain off any remaining liquid.
• Wild Rice, Stovetop Method: Place the wild rice and 3 cups of vegetable broth in a saucepan over medium-high heat. Bring to a boil, then turn the heat down and cover. Simmer for 40-45 minutes, or until the kernels have burst open. Drain off any remaining liquid.
• Make the wild rice salad: Heat the 1 tablespoon olive oil in a skillet. Once hot, add the shallots and cook until they are starting to soften, about 4 minutes. Add the garlic for 1-2 minutes, stirring frequently, until golden.
• Add the shredded kale and season to taste with salt and pepper, stirring for 1-2 minutes or until the kale is starting to soften.
• Turn off the heat and transfer the vegetable mixture to a large bowl. Add the cooked and drained wild rice, along with the pine nuts, chopped parsley, chopped basil, dried cranberries, pomegranate seeds, orange zest, orange juice, and 1 tablespoon extra virgin olive oil. Toss well to combine and incorporate the flavors. Season to taste with salt and pepper.
• Stuff each squash cavity with the wild rice salad. Drizzle each half with tahini. Serve with additional chopped parsley on top, if desired.1. NOTE: you can also scoop out flesh from the roasted butternut squash to create a more hollowed out boat. That way, you can add more of the wild rice filling into each boat.

VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
• Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
• Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
• Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.