Stuffed Butternut Squash
With savory-sweet flavor, Stuffed Squash is a festive addition to any dinner table!
Foto: Spend With Pennies
Ingredients
- 1 large butternut squash (about 3 pounds, or 2 small squash)
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 1 package wild rice blend (6 ounces, with seasoning packet + broth or water for cooking)
- 2 tablespoons butter
- 1 small onion (chopped)
- 2 ribs celery (chopped)
- ¼ teaspoon ground sage
- ¼ teaspoon dried thyme leaves
- 1 small granny smith apple (peeled and chopped)
- 1 cup fresh cranberries
- ¼ cup chopped pecans (divided)
- 2 tablespoons chopped fresh parsley (divided )
- ¼ cup butter (melted)
- ½ teaspoon kosher salt (or to taste )
Steps
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Preheat the oven to 375°F.
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Cut the squash in half and scoop out the seeds. Brush with olive oil and season with salt & pepper.
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Place the squash on a baking pan (cut side down) and bake 30-35 minutes or until tender. (Larger squash may need up to 50 minutes).
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While the squash is baking, prepare the rice according to package directions.
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In a separate skillet cook onion, celery, sage, and thyme in butter over medium-low heat until softened, do not brown.
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Add the diced apple and cook an additional 2-3 minutes or until slightly tender. Stir in the cranberries and remove from the heat. Combine the warm cooked rice with the onion mixture. Stir in the melted butter, salt, and half of the pecans and parsley.
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Flip the squash over and scoop the squash leaving a ¼" shell. Chop the squash and add it to the rice mixture.
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Scoop the filling into the cavity and bake an additional 15 minutes or heated through.
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Top finished squash with remaining pecans and parsley as garnish.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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