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!
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.
- BON APPÉTIT !
Similar recipes from the Beginner’s Cookbook you may like: