1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Roasted butternut squash with leek and brown rice stuffing

Preparations

  1. Step 1

    Preheat oven to 200C/400F. Cut butternut squash in half lengthwise and scoop out seeds.

    Preheat oven to 200C/400F. Cut butternut squash in half lengthwise and scoop out seeds.

  2. Step 2

    With a sharp knife, cut a crisscross pattern into flesh (this helps the heat go through). Season well with salt and pepper.

    With a sharp knife, cut a crisscross pattern into flesh (this helps the heat go through). Season well with salt and pepper.

  3. Step 3

    Dot with pieces of butter and sprinkle on fresh rosemary and thyme leaves.

    Dot with pieces of butter and sprinkle on fresh rosemary and thyme leaves.

  4. Step 4

    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.

    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.

  5. Step 5

    While squash is baking, prepare the rice and leek stuffing. Thinly slice 1 leek and mince 1 garlic clove.

    While squash is baking, prepare the rice and leek stuffing. Thinly slice 1 leek and mince 1 garlic clove.

  6. Step 6

    Grind fennel seeds if you have a grinder/mortar and pestle. If not, leave whole.

    Grind fennel seeds if you have a grinder/mortar and pestle. If not, leave whole.

  7. Step 7

    In a fry pan, melt 1 Tbsp butter and fry leek, garlic and fennel on medium until soft and slightly brown.

    In a fry pan, melt 1 Tbsp butter and fry leek, garlic and fennel on medium until soft and slightly brown.

  8. Step 8

    Add precooked rice to pan and mix well. Season with salt & pepper.

    Add precooked rice to pan and mix well. Season with salt & pepper.

  9. Step 9

    When squash has baked for 45-55 minutes, remove from oven and stuff with leek & rice mix.

    When squash has baked for 45-55 minutes, remove from oven and stuff with leek & rice mix.

  10. Step 10

    Bake for another 10-15 minutes until tender and browned in a few spots.

    Bake for another 10-15 minutes until tender and browned in a few spots.

  11. Step 11

    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.

    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.

Comments

  • Sojean Son

    Sojean Son great presentation!! must be super healthy too! can't wait to try and taste! good job!!

    over 6 years ago
  • Felice

    Felice Thanks for the comment! The butternut squash turned out great with butter and leeks ;)

    over 6 years ago
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