Stuffed Butternut Squash
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As the seasons shift and the air turns crisp, it’s the perfect time to embrace hearty, nourishing dishes that celebrate the bounty of autumn. One such dish is Stuffed Butternut Squash with Green Goddess Dressing, a vibrant and flavorful meal that not only delights the taste buds but also offers a stunning presentation. This recipe combines the sweet, nutty flavors of roasted butternut squash with a savory filling of rice, pecans, and cranberries, all drizzled with a refreshing green goddess sauce. Whether you’re looking for a cozy dinner, a festive holiday centerpiece, or a healthy vegan meal, this stuffed squash is sure to impress.
Why You Will Love This Stuffed Butternut Squash
- Flavorful and Satisfying: The combination of roasted butternut squash, nutty rice, crunchy pecans, and sweet dried cranberries creates a harmonious balance of flavors and textures. The addition of the green goddess sauce enhances the dish with a zesty freshness, making every bite a delight.
- Nutrient-Rich: Packed with vitamins, minerals, and healthy fats, this recipe is a powerhouse of nutrition. Butternut squash is rich in vitamins A and C, while pecans provide healthy fats and protein. The cranberries add a touch of antioxidants, making this dish as nourishing as it is delicious.
- Versatile and Customizable: This stuffed butternut squash recipe can be easily customized to suit your taste preferences. You can swap the rice for quinoa or farro, use different nuts or seeds, or even add in seasonal vegetables like kale or spinach. The green goddess sauce can also be modified to incorporate your favorite herbs and flavors.
- Perfect for Meal Prep: This dish is excellent for meal prep, as the stuffed squash can be made in advance and stored in the refrigerator. It reheats beautifully, making it an ideal choice for busy weeknights or for entertaining guests.
Notes About the Ingredients
- Butternut Squash – Butternut squash is a star ingredient in this recipe. It’s not only delicious but also versatile and packed with nutrients. When selecting butternut squash, look for ones that are firm, heavy for their size, and free of blemishes or soft spots. The skin should be a deep, even tan color, indicating ripeness.
- Rice – You can use any type of rice in this recipe, including brown, white, or even wild rice. Brown rice adds a chewy texture and nutty flavor, while white rice cooks faster and is more tender. Quinoa or farro can also be great alternatives, providing additional protein and fiber.
- Pecans – Pecans lend a delightful crunch and rich flavor to the filling. They are a great source of healthy fats, protein, and fiber. If you’re allergic to nuts or prefer a different flavor, try substituting walnuts or sunflower seeds.
- Dried Cranberries – Dried cranberries add a pop of sweetness and a chewy texture to the dish. They pair perfectly with the earthy flavors of the squash and the nuttiness of the pecans. If you prefer a less sweet option, consider using chopped dried apricots or raisins.
- Green Goddess Dressing – The green goddess sauce is a zesty and fresh addition that ties the dish together. It typically includes ingredients like herbs, avocado, and lemon juice. You can customize the sauce with your favorite herbs or even add a little garlic for extra flavor.
Tips for Making the Best Stuffed Butternut Squash
- Roasting the Squash: Roasting the butternut squash at a high temperature enhances its natural sweetness. Ensure you roast it until it’s tender and caramelized for the best flavor. Don’t skip the seasoning with salt and pepper to elevate the taste.
- Cooking the Rice: Use vegetable broth instead of water to cook the rice for added flavor. Make sure to follow the cooking instructions on the package for perfect results. Fluff the rice with a fork after cooking to keep it light and airy.
- Sautéing the Aromatics: Sauté the onion and garlic until they are fragrant and lightly caramelized. This step adds depth to the filling and ensures that the flavors meld beautifully.
- Mixing the Filling: Don’t be afraid to experiment with the filling! You can add chopped fresh herbs like parsley or thyme for extra flavor. Taste the mixture before stuffing it into the squash and adjust the seasoning as needed.
- Drizzling the Sauce: Drizzle the green goddess dressing generously over the stuffed squash just before serving. This not only enhances the flavor but also adds a beautiful visual contrast.
Serving Suggestions
Stuffed butternut squash makes a stunning main dish, but it can also be paired with various sides to create a complete meal. Here are a few serving suggestions:
- Salads: Serve with a fresh green salad dressed with a light vinaigrette for a refreshing contrast to the rich flavors of the squash.
- Roasted Vegetables: Complement the dish with a side of roasted seasonal vegetables, such as Brussels sprouts, carrots, or green beans.
- Grains: Add a side of quinoa or wild rice for a hearty, grain-based accompaniment.
- Bread: Serve with crusty bread or dinner rolls to soak up the delicious flavors.
Storage Tips
This stuffed butternut squash can be made ahead of time and stored for later use. Here’s how to store and reheat it properly:
- Refrigeration: Allow the stuffed squash to cool completely before covering it with plastic wrap or placing it in an airtight container. It will keep in the refrigerator for up to 4 days.
- Freezing: If you want to prepare this dish in advance, you can freeze the stuffed squash. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will last in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through.
- Reheating: To reheat the stuffed squash, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. Drizzle with a little extra green goddess sauce before serving for added flavor.
Frequently Asked Questions about Stuffed Butternut Squash
Can I make this recipe gluten-free?
Yes! You can easily make this recipe gluten-free by using gluten-free rice or quinoa in place of traditional rice. Ensure that your green goddess sauce ingredients are also gluten-free.
How can I make this recipe nut-free?
To make this dish nut-free, simply omit the pecans and substitute them with seeds like pumpkin seeds or sunflower seeds for added crunch.
Can I use different vegetables in the filling?
Absolutely! Feel free to add in chopped kale, spinach, or roasted sweet potatoes to the filling for added nutrition and flavor. Just ensure that they are cooked before mixing them in.
How do I choose the right butternut squash?
When selecting butternut squash, look for ones that are heavy for their size, with a uniform tan color and no soft spots or blemishes. Smaller squashes tend to be sweeter and more tender.
Is the green goddess dressing difficult to make?
Not at all! The green goddess sauce is typically quick and easy to prepare. Just blend your ingredients together until smooth, and adjust the seasoning to your taste.
Equipment Needed for Stuffed Butternut Squash
To prepare this stuffed butternut squash, you will need the following kitchen equipment:
- Sharp Knife: For cutting the butternut squash in half and removing the seeds.
- Baking Sheet: To roast the squash in the oven.
- Medium Pot: For cooking the rice.
- Skillet: To sauté the onion and garlic for the filling.
- Mixing Bowl: For combining the filling ingredients.
- Blender or Food Processor: For making the green goddess sauce (if you’re making it from scratch).
Stuffed Butternut Squash with Green Goddess Dressing is a delightful, nourishing dish that beautifully showcases the flavors of fall. Its combination of sweet, savory, and tangy elements makes it a standout choice for any meal, whether it’s a cozy dinner at home or a festive gathering with friends and family. With its rich flavors and vibrant presentation, this stuffed squash will become a favorite in your recipe collection.
By following the tips and suggestions outlined in this post, you can create a stunning and satisfying dish that will leave your guests raving. So, gather your ingredients, embrace the spirit of the season, and indulge in this delicious stuffed butternut squash!
I’d love to hear how your stuffed butternut squash turns out! Have you tried this recipe or any variations? Share your experiences in the comments below, and feel free to ask any questions you may have. Don’t forget to tag me on social media if you share a photo of your creation—I can’t wait to see your delicious results!
Stuffed Butternut Squash
Indulge in this delicious Stuffed Butternut Squash recipe filled with a savory mix of rice, pecans, and dried cranberries, all drizzled with a refreshing Green Goddess Sauce. This vegan dish is perfect for autumn dinners or festive gatherings, offering a delightful combination of flavors and a stunning presentation.
Ingredients
- 1 medium butternut squash
- 1/2 cup uncooked rice (brown or white)
- 1 cup vegetable broth (or water)
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley, for garnish (optional)
- Green Goddess Dressing: Get the recipe here: https://healthylivingenthusiast.com/vegan-green-goddess-dressing/
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place it cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 30-35 minutes, or until the flesh is tender and can be easily pierced with a fork.
- While the squash is roasting, rinse the rice under cold water. In a medium pot, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes (or according to package instructions) until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
- In a large mixing bowl, combine the cooked rice, sautéed onion and garlic, chopped pecans, dried cranberries, cinnamon, nutmeg, salt, and pepper. Mix well to combine.
- Once the butternut squash halves are done roasting, remove them from the oven. Carefully scoop out a little of the flesh to create more space for the filling, if needed. Fill the squash half generously with the rice mixture.
- Drizzle the green goddess dressing over the stuffed butternut squash. Garnish with fresh parsley, if desired. Serve warm and enjoy your delicious stuffed butternut squash!
Notes
- For maximum sweetness and tenderness, roast the butternut squash cut-side down for the first 20-30 minutes before flipping and adding the filling. This helps caramelize the sugars and enhances the overall flavor.
- Feel free to get creative with the filling! Add sautéed vegetables like spinach or kale, swap the rice for quinoa, or mix in your favorite herbs and spices to tailor the dish to your taste.
- Prepare the Green Goddess Dressing in advance to save time. It can be stored in the refrigerator for a few days and used as a dressing for salads or drizzled over other dishes, adding a fresh flavor to your meals.
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