Butternut Squash

NutritionSortLoading...
Loading...

1 medium butternut squash

1 Tbsp olive oil, 15 mL

¼ tsp salt

Select allAdd

Butternut Stuffing

SortLoading...
Loading...

1 Tbsp olive oil

1 carrot, peeled and diced

1 rib celery, diced

1 cup finely chopped white onion, ½ of an onion

2 cloves garlic, minced

1 cup wild rice blend, 200 g

2 cups vegetable broth, 480 mL

1 cup crumbled feta cheese, 113 g

¼ cup dried cranberries, 25 g

1 granny smith apple, diced

1 Tbsp finely chopped fresh rosemary

1 tsp finely chopped fresh sage

½ tsp each salt and pepper

Select allAdd

1. Bake Butternut: Preheat oven to 375°F (186°C). Cut 1 medium butternut squash in half lengthwise and spoon out seeds. Liberally coat all sides with 1 Tbsp olive oil, sprinkle with ¼ tsp salt, and lay face down in the middle of a large rimmed baking sheet.

2. Bake for 30 to 45 minutes until butternut is fork-tender.

3. Make Butternut Stuffing: Heat 1 Tbsp olive oil in a medium pot over medium heat then add 1 carrot, 1 rib celery, 1 cup finely chopped white onion, and 2 cloves garlic. Cook until fragrant and veggies are brightly colored, about 3 minutes.

4. Add 1 cup wild rice blend and 2 cups vegetable broth, cover, and let simmer until rice is cooked to al dente and broth is absorbed, about 30 to 40 minutes (if rice is still uncooked when broth is gone, add a splash more broth or water and continue cooking).

5. Stir in 1 cup crumbled feta cheese, ¼ cup dried cranberries, 1 granny smith apple, 1 Tbsp finely chopped fresh rosemary, 1 tsp finely chopped fresh sage, and ½ tsp each salt and pepper. Cover and set aside.

6. Stuff the Butternut: When the butternut is fork-tender, scoop flesh from the inside, being careful not to puncture the skin and leaving a ¼ to ½-inch thick layer on the outside. It's okay if the innermost part is still a little tough – just scrape it out firmly. It will continue to cook in the next step. (Hold it with a clean towel if it’s too hot to handle.)

7. Stir the scooped-out flesh in with the rice mixture, then stuff the mixture into each half of the butternut, firmly packing it in (you'll have leftover stuffing).

8. Stick the two halves together and secure them together by tying them with kitchen string. Set back on the baking tray.

9. Set your baking sheet on the lower rack. Cook 30 to 45 minutes.