The options are without limits for stuffing roasted butternut squash.
Course
Entree
Cuisine
Vegan
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings2
AuthorLemons & Anchovies
Ingredients
1butternut squashsmall, split in half
1cupleftover cooked riceI had a combination of red and white here
1shallotchopped
2golden beetsdiced small
5-6piecesfresh sagechopped
2dashes turmeric powder
saltto taste
Zest of half lemonoptional
Splash of stockoptional
Olive oil for sautéing
Instructions
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.
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.
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.