Stuffed butternut squash is filled with a vegetarian stuffing made with rice, dried fruit and pine nuts. It will add a splash of colour to your table and makes a tasty main course. Similar to sweet peppers with Stilton and quinoa, this stuffed vegetable recipe is simple to prepare, simply roast the squash, prepare the filling, combine the two, cook and enjoy. The quantities in this recipe are sufficient for two servings.
Ingredients
- Half a butternut squash (approximately 20cm to 25cm long), sliced lengthwise
- Half an onion
- 4 mushrooms
- 4 dessertspoons pine nuts
- 8 pitted dates
- 1 tablespoon sultanas
- 4 tablespoons cooked rice (either pilau rice or long grain rice cooked in vegetable stock)
- Dash of olive oil
Equipment needed to prepare stuffed butternut squash with dates
- Sharp knife
- Chopping board
- Baking sheet
- Roasting tin
- Spoon
- Foil
How to make stuffed butternut squash with dates
Preheat the oven to 200oC, 400oF, gas mark 6.
Place the half a butternut squash on a baking sheet, drizzle with olive oil and roast in a hot oven until cooked through.
While the squash is cooking, chop and lightly roast the onion and mushrooms until softened. Add the pine nuts and cook for a few minutes taking care not to overcook.
Cut the dates into quarters. Add the dates, sultanas and rice to the onion, mushrooms and pine nuts and mix together to create the stuffing.
When the butternut squash is cooked scoop out a small amount of the centre to make room for the stuffing. Place the stuffing mixture into the hollow in the butternut squash, pressing it firmly into place. The exact amount of stuffing needed will depend on the size of the butternut squash and the amount scooped out. Any excess stuffing can be mixed with the scooped out butternut squash and can be cooked either alongside the squash or separately.
Cover with foil and cook for approximately 20 minutes. Serve hot.
The quantities above will be sufficient for around 2 servings as a main course.
Tips
- Stuffed butternut squash can be prepared ahead of time. Simply roast the squash and prepare the rice stuffing and then cook when required.
- If you don't have any of the ingredients try substituting a similar ingredient such as walnuts instead of pine nuts.
- The stuffed butternut squash is at its best when served hot. It can be reheated if required.
You may also like to try apricot nut roast, another vegetarian main course packed with dried fruit and nuts.
Or you may wish to try vegetarian shepherds pie, which has a tasty lentil ragout topped with sliced potatoes.
Stuffed butternut squash
Ingredients
- ½ butternut squash
- ½ onion
- 4 mushrooms
- 4 dessertspoons pine nuts
- 8 pitted dates
- 1 tablespoon sultanas
- 4 tablespoon cooked rice
- 1 tablespoon olive oil
Instructions
- Place the half a butternut squash on a baking sheet, drizzle with olive oil and roast in a hot oven until cooked through.
- While the squash is cooking, roast the onion and mushrooms until softened. Add the pine nuts and cook for a few minutes taking care not to overcook.
- Cut the dates into quarters. Add the dates, sultanas and rice to the onion, mushrooms and pine nuts and mix together to create the stuffing.
- When the butternut squash is cooked scoop out a small amount of the centre to make room for the stuffing. Place the stuffing mixture into the hollow in the butternut squash, pressing it firmly into place. Any excess stuffing can be mixed with the scooped out butternut squash and can be cooked either alongside the squash or separately.
- Cover with foil and cook at 200°C, 400°F, gas mark 6 for around 20 minutes.
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