Stuffed Butternut Squash | Vegan

One of my new year’s resolutions is to decrease my intake of meat and fish. I love the concept of a plant-based diet but I’m struggling to find tasty options (please share your fav ones with me!). One day I tried the Stuffed Butternut Squash and after a few experiments I have a dish that is healthy, colorful and delicious!


Stuffed Butternut Squash | Vegan - The Beginner's Cookbook Recipe
Stuffed Butternut Squash | Vegan – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A pot & a colander for the rice
  • A big pan
  • Baking paper
  • A food brush (optional)

Ingredients for 2 persons:

  • 1 butternut squash
  • 1/2 cup wild rice
  • 1 onion
  • 2 celery stalks
  • 1/4 cup dried raisins
  • 1/4 cup chopped toasted hazelnuts
  • 1 vegetable stock
  • 2 tablespoons olive oil
  • 1/2 teaspoon Provence herbs
  • 1 tablespoon fresh parsley
  • 1 tablespoon brown sugar
  • Salt & pepper

Ready to go?

  • Preheat the oven to 200 degrees C.
  • Let’s prepare the butternut squash:
    • Cut it in half & rub both sides with olive oil and a bit of salt
    • Put the squash, cut-side down, on the baking paper and cook for 45 minutes (the flesh should be soft)
  • While the butternut squash is cooking, let’s prepare the filling:
    • Cook the rice according to package instruction
    • Finely dice the onion and the celery stalks
    • On medium-high heat in a pan add 1 tablespoon olive oil, or coconut oil if you have some as it will add a nice flavor, and cook for 5 minutes till they become transparent. Half way through, add the Provence herbs. If your rice is not ready yet, set aside.
    • Once the rice is cooked and the water has been drained, put back the celery/onion preparation on medium heat and add:
      • Cooked rice
      • Chopped hazelnuts
      • Dried raisins
      • Brown sugar
      • Chopped fresh parsley
      • Salt & pepper to taste
    • Stir to combine and after a few minutes fill the butternut squash once they are ready as well.

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