Stuffed Butternut Squash
Deanna Lacek
ingredients
- 3 large butternut squash
- 1 1/2 cups long-grain rice
- 3 cups vegetable broth
- 1 cup wild rice
- 1 shallot, diced
- 1/2 cup pine nuts, toasted
- 1/2 cup mushrooms, finely diced
- 3 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 small red pepper, finely diced
- Salt & pepper to taste
- Organic Butter or Olive Oil
directions
- 1
Slice squash in half and remove seeds. In a saucepan, simmer face down in boiling water or steam for 6 minutes. Delicately cut out the squash center, leaving a 1-inch border around the outside for presentation. Scoop out the remaining flesh and chop for later use.
- 2
Cook the long grain rice using chicken or vegetable stock. Place the wild rice in a separate saucepan, cover with water, and simmer for 20 minutes.
- 3
Sauté the shallot for a few minutes and then add the pine nuts. Set aside.
- 4
Sauté the mushrooms in the butter with the rosemary and parsley. Mix the ingredients together in a bowl, including the reserved squash and the diced peppers.
- 5
Stuff the squash with the mixture, and pour melted butter or olive oil over top. Bake at 375 degrees F. for 15 to 20 minutes.
Source: Deanna Lacek
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