Stuffed Butternut Squash Recipe #SundaySupper

Stuffed Butternut Squash is a meatless meal packed full of fresh flavors inspired by Mexican cuisine. This recipe comes in a handy bowl you can eat too!
Stuffed Butternut Squash | by Life Tastes Good is a meatless meal packed full of fresh flavors inspired by Mexican cuisine. This recipe comes in a handy bowl you can eat too! #LTGrecipes
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The #SundaySupper Tastemakers have been busy in the kitchen creating recipes with vegetables as the star of the show! At the bottom of this page you'll find links to all of this week's #SundaySupper recipes. You'll want to click on each one to have lots of choices when adding more vegetables to your diet! A big thank you goes out to DB the Foodie Stuntman for making this event possible.

For the most part, we are meat eaters, Don doesn't typically feel like it's a complete meal without some sort of meat in the equation, but I like to mix things up from time to time and throw in some meatless meals. Usually he complains and asks 'is this all?' or 'where's the main course?' It's not that we don't LOVE vegetables. We absolutely love vegetables and typically our meal will consist of a big salad or lots of steamed fresh vegetables with a small piece of protein and, if he's lucky, I'll add in a starch.
Stuffed Butternut Squash | by Life Tastes Good is a meatless meal packed full of fresh flavors inspired by Mexican cuisine. This recipe comes in a handy bowl you can eat too! #LTGrecipes


When I served up this Stuffed Butternut Squash I didn't mention it was a meatless meal and Don didn't miss it one bit! The beans, rice, vegetables, and cheese all combined to create a satisfying meal with a complex mix of flavors to rival any of our meaty main dishes!

Scroll down past my photo tutorial to access the ingredients and directions all in one place, if you prefer. Thanks!

To make the butternut squash bowls, preheat the oven to 400°F. Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and place on a baking sheet so the inside of the squash is facing up. Melt 1 tablespoon unsalted butter and brush a little on each squash. Sprinkle each squash with a pinch of kosher salt and roast in the oven for 50-60 minutes or until very soft when pierced with a fork.
Stuffed Butternut Squash Recipe | by Life Tastes Good #LTGrecipes
While the squash is roasting, prepare the rice. Melt 2 tablespoons unsalted butter in a large skillet and add 1 cup Basmati rice. Cook the rice until lightly toasted and add 2 cups of broth. I use chicken broth, but vegetable broth works fine if you prefer. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes until most of the water is absorbed. Remove from heat and rest for 5-10 minutes, covered.

Fluff rice with a fork and add 1/2 cup cheddar cheese, black beans, 2 cups salsa, 1 cup corn kernals, 1/4 cup freshly chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder. Mix that all up and give it a taste. Add salt and pepper to your liking. Reserve until ready to stuff squash.
Stuffed Butternut Squash Recipe | by Life Tastes Good #LTGrecipes

When squash is nice and soft, remove it from the oven and allow to cool...
Stuffed Butternut Squash Recipe | by Life Tastes Good #LTGrecipes
Scoop out the inside, leaving a nice border all the way around. I use the open end as a guide and scoop out enough squash to make it even end to end.
Stuffed Butternut Squash Recipe | by Life Tastes Good #LTGrecipes
Reserve the squash you scoop out to make a wonderful dessert such as my Butternut Cheesecake or Oatmeal Butternut Squash Cookies.
Stuffed Butternut Squash Recipe | by Life Tastes Good #LTGrecipes

Spoon the rice mixture into the squash bowls to fill. Try to divide it evenly. Depending on the size of your squash, you might have a little rice mixture leftover. It's great for enjoying in a wrap for lunch the next day or even another dinner with a salad. Top each stuffed squash with a tablespoon of shredded cheese, or more to your liking...
Stuffed Butternut Squash Recipe | by Life Tastes Good #LTGrecipes
and bake in the oven until the cheese is melted and everything is heated through, about 15 minutes. Remove from oven and serve with sour cream and my homemade Simple Guacamole. Enjoy!
Stuffed Butternut Squash | by Life Tastes Good is a meatless meal packed full of fresh flavors inspired by Mexican cuisine. This recipe comes in a handy bowl you can eat too! #LTGrecipes


Stuffed Butternut Squash Recipe

Life Tastes Good
Published 11/29/2015
Stuffed Butternut Squash Recipe

Ingredients

  • 2 whole butternut squash
  • 1 tablespoon unsalted butter, melted
  • pinch of kosher salt
  • 2 tablespoons unsalted butter
  • 1 cup Basmati Rice
  • 2 cups chicken broth (or vegetable broth)
  • 1/2 cup cheddar cheese, shredded
  • 15 ounces black beans, drained and rinsed
  • 2 cups Homemade Tomato Salsa (click for recipe), or your favorite salsa
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup freshly chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • salt & pepper to taste
  • 4 tablespoons cheddar cheese, shredded
  • Simple Guacamole (click for recipe)
  • Sour Cream

Instructions

  1. To make the butternut squash bowls, preheat the oven to 400°F. Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and place on a baking sheet so the inside of the squash is facing up. Melt 1 tablespoon unsalted butter and brush a little on each squash. Sprinkle each squash with a pinch of kosher salt and roast in the oven for 50-60 minutes or until very soft when pierced with a fork.
  2. When squash is nice and soft, remove it from the oven and allow to cool. Scoop out the inside, leaving a nice border all the way around. I use the open end as a guide and scoop out enough squash to make it even end to end. Reserve the squash you scoop out to make a wonderful dessert such as my Butternut Cheesecake or Oatmeal Butternut Squash Cookies.
  3. While the squash is roasting, prepare the rice. Melt 2 tablespoons unsalted butter in a large skillet and add 1 cup Basmati rice. Cook the rice until lightly toasted and add 2 cups of broth. I use chicken broth, but vegetable broth works fine if you prefer. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes until most of the water is absorbed. Remove from heat and rest for 5-10 minutes, covered.
  4. Fluff rice with a fork and add 1/2 cup cheddar cheese, black beans, 2 cups salsa, 1 cup corn kernals, 1/4 cup freshly chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder. Mix that all up and give it a taste. Add salt and pepper to your liking. Reserve until ready to stuff squash.
  5. Spoon the rice mixture into the squash bowls to fill. Try to divide it evenly. Depending on the size of your squash, you might have a little rice mixture leftover. It's great for enjoying in a wrap for lunch the next day or even another dinner with a salad. Top each stuffed squash with a tablespoon of shredded cheese, or more to your liking and bake in the 400°F oven until the cheese is melted and everything is heated through, about 15 minutes. Remove from oven and serve with sour cream and my homemade Simple Guacamole. Enjoy!
Yield: 4 Servings
Prep Time: 15 mins.
Cook time: 1 hrs. 00 mins.
Total time: 1 hrs. 15 mins.

Tags: Stuffed Butternut Squash, Recipe, Rice, Vegetables, Mexican, Cheese, Easy Recipe, Fresh Herbs, Guacamole, Beans
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

22 comments:

  1. Maybe that's the key---not telling Bill it's meatless! I'm loving your southwest inspired stuffed squash! It looks fabulous!

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  2. This is such a hearty meatless meal. Loving all the butternut squash recipes today!

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  3. I love the southwestern flavors in this dish

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  4. So pretty, Marion! I love this flavor combo.

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  5. Yeah, I wouldn't miss meat in this dish either. Sounds flavorful!

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  6. Your squash looks absolutely delicious, definitely a hearty and tasty meatless meal.

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  7. This looks so delicious and hearty!

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  8. Oh, swoon. Squash goes so well with tex mex flavours, this looks wonderful!

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  9. This looks absolutely delicious! So much goodness stuffed in an edible bowl! I am obsessed with butternut squash and will definitely be added this to my "must make" list. Thanks Marion!

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    1. You and me both, Teta! Butternut Squash is my fave! I hope you love this recipe as much as we do. Thanks and have a great week!

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  10. Wonder how many calories it has?

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  11. Made this last night... So GOOD! Wonder how many calories are in it?

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  12. Wonder how many calories it has?

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  13. Is there a printable recipe? I can't seem to find anything to click on. Thanks.

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    1. Hi runnergirl, at this time I don't offer printable recipes on the website as it is quite a bit of extra work for me to do that, and I would have to charge for them. If you shoot me an email at life_tastes_good@yahoo.com I'd be happy to send a printable copy of the recipe. Thanks for your interest in the recipe. I look forward to hearing from you ~Marion

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  14. Thanks for your reply. I managed to narrow down how many pages my printer would print s it all worked out! I'm preparing this as I type! Adding some chorizo just for fun :)

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    1. So happy to hear! I'm sure the chorizo will be a tasty addition! Have a super weekend ~Marion

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  15. sooo good... I made it with quinoa intead of rice and I added ground turkey

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    1. Thanks for sharing your subs! So glad you like the recipe! Have a great weekend! ~Marion

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  16. Holy cow. This is so delicious. I just made this and my husband and I LOVE it. The flavors are excellent and I didn't use any salt- just the spices (and low sodium veggie broth for the rice).

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  17. My stepdaughter has been staying with us and as she's a vegetarian, I've been trying to find recipes that suit both her and my carnivorous husband. This was a bit hit at dinner tonight. Very substantial meal all on its own. I substituted the white basmati with some brown rice and sauteed red onion and fresh garlic to add to the wonderful filling. I will definitely be making this again.

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    Replies
    1. Joan, thanks so much for sharing! I'm so glad it was a hit! You made my day :) have a great week ~Marion

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Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one! Please understand I am not able to allow comments with links. Thanks! I hope it's a great day!! ~Marion

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