Butternut Squash With Stuffing Recipe

Name: Butternut Squash With Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 med Butternut squash; 2 c. water; 3/4 c. Wild rice rinsed; 3 Tbsp. Soy margarine divided; 1 c. Red Onion minced; 1 x Garlic clove chopped; 2 1/2 c. Whole Wheat Bread crumbs firmly packed; 1 Tbsp. Sesame seeds; 1/2 tsp Sage; 1/2 tsp Thyme; 1 tsp Salt seasoned; 1 c. Orange juice fresh

Servings: persons

4 med Butternut squash
2 c. water
3/4 c. Wild rice rinsed
3 Tbsp. Soy margarine divided
1 c. Red Onion minced
1 x Garlic clove chopped
2 1/2 c. Whole Wheat Bread crumbs firmly packed
1 Tbsp. Sesame seeds
1/2 tsp Sage
1/2 tsp Thyme
1 tsp Salt seasoned
1 c. Orange juice fresh

1
Preheat the oven to 350 degrees.
2
Halve the squashes and scoop out seeds and fibers.
3
Place them cut side up in shallow baking dishes and cover tightly with covers or possibly foil.
4
Bake for 40 to 50 min, or possibly till easily pierced with a knife, but still hard.
5
In the meantime, bring the water to a boil in a saucepan.
6
Stir in the rice, reduce to a simmer, then cover and cook till the water is absorbed, about 40 min.
7
Heat 2 Tablespoons of the soy margarine in a skillet.
8
Add in the onion and garlic and saute/fry till the onion is limp and golden brown.
9
In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients.
10
When the squashes are cold sufficient to handle, scoop out the pulp, leaving hard shells about 1/2 inch thick.
11
Chop the pulp and stir it into the rice mix.
12
Stuff the squashes, place in foil-lined baking dishes, and cover.
13
Before serving, place the squashes in a preheated 350-degree oven.
14
Bake for 20 min, or possibly till well heated through.

991

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 med Butternut squash, 2 c. water, 3/4 c. Wild rice rinsed, 3 Tbsp. Soy margarine divided, and more.

Yes, Butternut Squash With Stuffing Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!