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Stuffed Butternut Squash

by Merle O'Neal • from the video Butternut Squash 4 Ways

Inspired by co.uk

Ingredients

for 2 servings

  • 1 butternut squash
  • 1 tablespoon
    oil
  • salt, to taste
  • pepper, to taste
  • ½ cup
    basmati rice (100 g)
  • 1 cup
    vegetable broth (240 mL)
  • 1 clove garlic, minced
  • 15 oz
    black beans, 1 can, drained and rinsed (425 g)
  • 1 tomato, diced
  • ½ cup
    corn, cooked (85 g)
  • ¼ cup
    fresh cilantro, chopped (10 g)
  • 1 teaspoon
    cumin
  • 1 teaspoon
    chili powder
  • ½ cup
    shredded cheddar cheese (50 g)

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Preparation

  1. Preheat oven to 400º F (200º C).
  2. Slice ½-inch (1 cm) off of the top and bottom of the butternut squash. Slice the squash half lengthwise and scoop out seeds.
  3. Drizzle the halves with the oil, salt, and pepper. Roast for 40 minutes.
  4. In a small pan or pot combine rice, oil, and vegetable broth and bring to a boil over high heat. Reduce heat to simmer, cover with a lid, and cook for 18 minutes.
  5. Add the garlic cloves, chopped tomato, beans, corn, cilantro, cumin, chili powder, and salt. Stir to combine. Transfer rice mixture to a bowl.
  6. Scoop out half of the flesh from the roasted butternut squash into the bowl and stir. Add the cheddar cheese and mix to combine.
  7. Spoon the mixture back into the butternut squash halves and sprinkle a little more cheese on top.
  8. Roast in the oven for 2-4 minutes, or until cheese is melted.
  9. Enjoy!
 

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