Stuffed Butternut Squash
|Stuffed Butternut Squash|
Stuffed Butternut Squash is meatless food packed with fresh flavors inspired by Mexican cuisine. This Stuffed Butternut Squash recipe comes in a practical bowl that you can eat too
Prep Time: 15 Mins
Cook Time: 1 Hrs
Total Time: 1 Hrs 15 Mins
Stuffed Butternut Squash
- 1 teaspoon of garlic powder
- 2 cups of chicken broth (or vegetable broth)
- 4 tablespoons of cheddar cheese, grated
- 15 ounces of black beans, drain and rinse
- 1/4 cup of freshly chopped coriander
- 1 teaspoon of chili powder
- 2 whole butternut flasks
- 1 tablespoon of unsalted butter, thaw
- a pinch of halal salt
- 2 tablespoons unsalted butter
- 1 cup Basmati rice
- 1/2 cup cheddar cheese, grated
- 2 cups Homemade Tomato Salsa (click for recipe), or your favorite salsa
- Simple guacamole (click for recipe)
- 1 cup frozen corn kernels, thawed
- 1 teaspoon of cumin
- salt & pepper to taste
- Sour cream
- To make a butternut pumpkin bowl, preheat the oven to 400 ° F. Rub the outside of the pumpkin thoroughly and cut each half of the center from the stem to the tip of the root. Take the seeds and place them on a baking sheet so that the inside of the pumpkin faces up. Melt 1 tablespoon of unsalted butter and apply a little to each pumpkin. Sprinkle each pumpkin with a pinch of halal salt and bake in the oven for 50-60 minutes or until very tender when pricked with a fork.
- When the pumpkin is nice and soft, remove it from the oven and allow it to cool. Take part in, leave a nice border around. I use the open end as a guide and take enough pumpkins to make it even end to end. Reserve pumpkin that you take to make delicious desserts like your Butternut Cheesecake or Oatmeal Butternut Squash Cookies.
- When the pumpkin is roasted, prepare rice. Melt 2 tablespoons of unsalted butter in a large skillet and add 1 cup of Basmati rice. Cook the rice until lightly roasted and add 2 cups of broth. I use chicken broth, but vegetable broth works well if you want. 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.
- Smooth rice with a fork and add 1/2 cup of cheddar cheese, black beans, 2 cups of salsa, 1 cup of corn kernels, 1/4 cup of freshly chopped coriander, 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of powder garlic. Mix everything and give it a taste. Add salt and pepper as you wish. Reserve until ready for squash stuff.
- Spoon the rice mixture into a squash bowl to fill. Try to split it evenly. Depending on the size of your pumpkin, you might have a little leftover rice mixture. This is great to be enjoyed in a wrap for lunch the next day or even another dinner with a salad. Add each pumpkin filled with one tablespoon of grated cheese, or more to your liking and bake in a 400 ° F oven until the cheese has melted and everything is heated for up to 15 minutes. Remove from the oven and serve with sour cream and homemade Simple Guacamole.