Stuffed Butternut Squash

By Demi

Ingredients

• 3 large butternut squash
• 1 1/2 cups long grain rice
• 3 cups chicken or vegetable broth
• 1 cup wild rice
• 1 shallot, diced
• 1/2 cup pinenuts, toasted
• 1/2 cup mushrooms, finely chopped
• 3 tbsp fresh rosemary, chopped
• 1 tbsp fresh parsley, chopped
• 1 small red pepper, finely diced
• salt and pepper, to taste
• butter or olive oil

Details

Servings 4

Preparation

Step 1

Slice squash in half and remove seeds. In a sauce pan, simmer face down in boiling water or steam for 6 minutes. Delicately cut out the squash center, leaving a 1 inch border around the outside for presentation. Scoop out the remaining flesh and chop for later use.

Cook the long grain rice using chicken or vegatable stock. Place the wide rice in a separate saucepan, cover with water, and simmer for 20 minutes.

Saute the shallot for a few minutes and then add the pine nuts. Set aside.

Saute the mushrooms in the butter with the rosemary and parsley. Mix the ingredients together in a bowl, including the reserved squash and the diced peppers.

Stuff the squash with the mixture, and pour melted butter or olive oil over top. Bake at 375F for 15-20 minutes.