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Vegetarian Stuffed Butternut Squash
Are you aware of the nutrient facts of butternut? I recommend reading this to anybody who loves butternut. As a chef I always love to try different recipes with butternut and as a result of that I give this super nutritious butternut squash recipe which is perfect for weeknight meals or holiday gatherings.
Ingredients
- 2 small butternut squash
- 2 cups of rice
- 2 cups of cooked porcini mushrooms
- 1 pinch of salt
- 1 pinch of ground black pepper
- 1 tsp galangal black sesame
- 1 tsp four spices
- 1 tbsp of olive oil
Instructions
- Preheat the oven to 380°F.
- Wash the butternuts and cut them in half. Remove the seeds.
- Arrange the halves in an oiled dish or covered with a silicone sheet
- Bake for 30 minutes. Stick a
knife blade into the flesh after 30 minutes. If it is not melting, extend the cooking for 10 minutes. - Meanwhile, cook the rice in one and a half volumes of lightly salted water.
- Also brown the cooked mushrooms
- Add the spices (4 spices and galangal, black sesame) then the cooked rice. Mix everything and continue cooking for 5 minutes.
- Hollow out the butternuts a little.
- Mix the removed pumpkin flesh with the rice and porcini mushrooms. Adjust the seasoning (add salt and pepper if necessary).
- Fill the butternut halves with the filling you have prepared
- Serve and enjoy with a nice green salad
Nutrition
Calories: 272kcal
Tried this recipe?Let us know how it was!
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
