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Home » Vegetables

Stuffed butternut squash

06/01/2021 by Judith Leave a Comment

Stuffed butternut squash

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.

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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
Half a butternut squash, pine nuts, dried fruit, rice, and onion and mushrooms
Ingredients for stuffed butternut squash

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.

Lightly roast the onions, mushrooms and pine nuts

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.

Add the rice, dried fruit and pine nuts

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.

Stuffed butternut squash with dates
Stuff the roast butternut squash with the rice filling

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.

Stuffed butternut squash
Ready to serve!

Tips

  1. Stuffed butternut squash can be prepared ahead of time. Simply roast the squash and prepare the rice stuffing and then cook when required.
  2. If you don't have any of the ingredients try substituting a similar ingredient such as walnuts instead of pine nuts.
  3. The stuffed butternut squash is at its best when served hot. It can be reheated if required.
Apricot nut roast

You may also like to try apricot nut roast, another vegetarian main course packed with dried fruit and nuts.

Vegetarian shepherds pie

Or you may wish to try vegetarian shepherds pie, which has a tasty lentil ragout topped with sliced potatoes.

Stuffed butternut squash

Stuffed butternut squash

Stuffed butternut squash makes a tasty vegetarian (and vegan) main course. Stuffed vegetables are typically simple to prepare and this is no exception, simply roast the squash, prepare the filling, combine the two, cook and enjoy. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Main Course
Cuisine European
Servings 2
Calories 321 kcal

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.

Nutrition

Calories: 321kcalCarbohydrates: 62gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 13mgPotassium: 1090mgFiber: 7gSugar: 28gVitamin A: 19935IUVitamin C: 43mgCalcium: 116mgIron: 2mg
Keyword Squash, Stuffed vegetables
Tried this recipe?Let us know how it was!
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Sweet peppers with Stilton and quinoa »

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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