Roasted Stuffed Butternut Squash – a delicious recipe with mushrooms, butternut squash, red onion, rosemary, tomatoes, coriander seeds ground. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Soak the mushrooms for 5 minutes in 140 ml of boiling water. Preheat oven to
2
230 degrees Celsius.
3
Cut the squash in half lengthwise and scoop out the seeds and some of the flesh with a teaspoon. Chop the flesh finely with a knife .
4
In a frying pan, heat a tablespoon of olive oil, add the squash flesh, onion, rosemary, sundried tomatoes and coriander seeds.
5
Cook for 4 minutes, stirring often.
6
Add the mushrooms and half of their water. Cook another 2 minutes and season with salt and pepper.
7
Add the rice and pine nuts.
8
Fill the two squash halves with the stuffing, by pressing well, then stick the two halves back together..
9
Coat the skin with olive oil and wrap in aluminum foil.
10
Bake for 75 minutes.
675
kcal
Calories
54
g
Fat
45
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 11/16 ounce dried mushrooms, 1 butternut squash, 1 red onion chopped, 2 rosemary sprigs leaves only, and more.
Yes, Roasted Stuffed Butternut Squash 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
