Stuffed Butternut Squash
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
The options are without limits for stuffing roasted butternut squash.
  • 1 butternut squash (small), split in half
  • 1 cup leftover cooked rice (I had a combination of red and white here)
  • 1 shallot, chopped
  • 2 golden beets, diced small
  • 5-6 pieces fresh sage, chopped
  • 2 dashes turmeric powder
  • salt, to taste
  • Zest of half lemon (optional)
  • Splash of stock (optional)
  • Olive oil for sautéing
  1. Preheat your oven to 375°F. Brush the inside of the butternut squash with olive oil. Set both halves on a baking tray and bake for about 30 minutes; the squash should be a little tender at this point.
  2. In a small pan, heat the olive oil over med-high heat. Add the shallots, sage and beets and cook them for about 3 minutes. Add the turmeric (and lemon zest if using) and cook for another minute or two. Add a splash of stock if using. This was my of keeping the rice from drying out too much. Season with salt, turn off the heat and set aside.
  3. When the squash has been cooking for about 30 minutes, divide the stuffing mixture between the butternut squash halves. Return to the oven and bake until the squash is tender, another 25-30 minutes depending on the size of your squash.
Recipe by Lemons + Anchovies at