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Stuffed Butternut Squash

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 450
A delicious and hearty vegetarian dish featuring roasted butternut squash filled with flavorful rice, beans, and cheese, topped with fresh toppings.

Ingredients

Vegetables

  • 2 whole butternut squash (halved and seeded)
  • 1 tablespoon unsalted butter, melted
  • pinch kosher salt kosher salt
  • 2 tablespoons unsalted butter
  • 1 cup Basmati Rice
  • 2 cups chicken broth
  • 1/2 cup cheddar cheese, shredded
  • 15 ounces black beans, drained and rinsed
  • 2 cups salsa
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup freshly chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 4 tablespoons cheddar cheese, shredded

Additional toppings

  • to taste salt & pepper
  • as needed sour cream
  • as needed guacamole

Instructions 

  • Preheat oven to 400°F (200°C). Roast halved squash 50-60 mins until soft.
  • Cook rice in broth until tender, then mix with cheese, beans, salsa, corn, cilantro, and spices.
  • Scoop out roasted squash, leaving a border. Fill with rice mixture.
  • Top with shredded cheese and bake 15 mins until melted. Serve with sour cream and guacamole.

Notes

Ensure squash is cooked until very soft for easy scooping.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Rice, Squash, vegetarian