Roasted butternut squash with leek and brown rice stuffing
Butternut squash is excellent baked in the oven. Cut in half, it makes a perfect vehicle for stuffing and its unusual shape gives your dinner table an interesting accent! You can substitute butternut squash with other winter squash varieties good for baking.
- Butternut squash (1 medium (800-1000g))
- Thyme (2 sprigs)
- Rosemary (1-2 sprigs)
- Salt & pepper (As needed)
- Leek (1)
- Garlic (1 clove)
- Fennel seeds (if you have) (1 tsp, ground)
- Pre-cooked rice, preferably brown rice (3/4 cup (125-150g))
- Butter (unsalted) for baking and sauteing (As needed (abt 2 Tbsp))
Preheat oven to 200C/400F. Cut butternut squash in half lengthwise and scoop out seeds.
With a sharp knife, cut a crisscross pattern into flesh (this helps the heat go through). Season well with salt and pepper.
Dot with pieces of butter and sprinkle on fresh rosemary and thyme leaves.
Place on an oven dish and bake for 45-55 minutes, until getting soft and slightly brown. If it starts to get too brown halfway through, cover lightly with a piece of aluminum foil.
While squash is baking, prepare the rice and leek stuffing. Thinly slice 1 leek and mince 1 garlic clove.
Grind fennel seeds if you have a grinder/mortar and pestle. If not, leave whole.
In a fry pan, melt 1 Tbsp butter and fry leek, garlic and fennel on medium until soft and slightly brown.
Add precooked rice to pan and mix well. Season with salt & pepper.
When squash has baked for 45-55 minutes, remove from oven and stuff with leek & rice mix.
Bake for another 10-15 minutes until tender and browned in a few spots.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.