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Stuffed butternut squash roast
Ingredients
Squash 'roast':
- 1 butternut squash
- 1 tablespoon olive oil
Stuffing:
- 1 tablespoon coconut or avocado oil
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 1 onion, diced fine
- 2 cloves garlic, minced
- 1/2 cup wild rice
- 2 cups vegetable broth
- 1/2 cup white rice
- 1/2 cup pumpkin seeds, chopped
- 1/2 cup dried cranberries or raisins
- 1 teaspoon fresh sage, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Directions
- Preheat your oven to 350F (180C).
- To prepare the butternut squash:
- Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a parchment lined baking tray, cut side up.
- Drizzle the olive oil over the squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork tender.
- Remove from the oven. When cool enough to handle, scoop out the flesh in the center of both squash halves, leaving about a one-inch border from the edge.
- To prepare the stuffing:
- Heat the oil in a large pan over medium-high heat.
- Sauté the carrots, celery, onion, and garlic until soft and just browning. Add the wild rice and broth to the pan, stirring, and then cover and bring to a simmer. Cook for ten minutes.
- Next add the white rice to the pan, cover, and continue to cook for eight to ten minutes until the rice has fully absorbed the broth and cooked through.
- Stir in the pumpkin seeds, dried cranberries (or raisins), sage, thyme, salt, and pepper.
- Add in the scooped out and chopped squash flesh. Stir well to combine.
- Remove from heat and pile the stuffing into one half of the previously roasted butternut squash. Carefully top with the other piece and tie together with kitchen twine.
- (Make ahead option: let it cool, cover with foil and store in the fridge for up to three days until ready to bake).
- To bake: Bake at 350C for 20 to 35 minutes until hot all the way through. Slice and serve.
