Posted by: Cooking Thyme | October 27, 2013

Baked Stuffed Butternut Squash

Oven-baked Butternut squash is beautiful stuffed with lovely basmati rice, mushroom and rosemary spices, like in this really impressive veggie dish, and it’s so easy to make, too!

Baked Stuffed Butternut Squash (27)

  • 1 butternut squash, halved and seeds removed
  • 1 small handful of mushrooms
  • 100g of basmati rice
  • 1 red onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 teaspoon coriander seeds, pounded
  • pinch of dried chilli, to taste
  • 1 sprigs of fresh rosemary, leaves picked and finely chopped
  • 5 sun-dried tomatoes, chopped
  • sea salt and freshly ground black pepper
  • olive oil

  Preheat the oven to 450°F. In the meantime cut the squash lengthways, and using a spoon scoop out some extra flesh from the length of the squash. Finely chop this flesh and add to a frying pan with generous drizzle of olive oil.

Baked Stuffed Butternut Squash (1)

Add the onion, garlic, coriander seeds, chilli, rosemary and sun-dried tomatoes. Fry for 4 minutes until softened. Add the mushrooms the rice. Cook for a further 5 minutes, then season to taste.

Baked Stuffed Butternut Squash (13)

Put the mixture tightly into the 2 halves of the squash and then press the halves together. Rub the skin of the squash with a little olive oil, wrap in aluminium foil, and bake in the preheated oven for about 75 minutes.

Baked Stuffed Butternut Squash (16)

Baked Stuffed Butternut Squash (19)


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