Discover a culinary delight that will transform your dinner table into a feast of flavors with our Butternut Squash Stuffed with Rice, Pistachios, and Herbs! This vibrant dish not only looks stunning but also offers a symphony of textures and tastes, making it the perfect centerpiece for any meal. Whether you're hosting a gathering or simply looking to elevate your weeknight dinner, this recipe is sure to impress. With its rich, nutty flavors and the freshness of herbs, you won't want to miss out on this deliciously wholesome experience!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Butternut squash
- Rice (any variety)
- Pistachios
- Fresh herbs (e.g., parsley, thyme)
- Olive oil
- Salt
- Pepper
- Vegetable broth
Instructions
- Preheat your oven to 400°F (200°C). This will allow the butternut squash to roast perfectly.
- While the oven is heating, prepare the butternut squash. Carefully cut the squash in half lengthwise and scoop out the seeds using a spoon. Place the squash halves cut-side up on a baking sheet lined with parchment paper.
- Drizzle the insides of the squash with olive oil and season with salt and pepper. Use a brush or your hands to ensure the oil is evenly distributed.
- Roast the butternut squash in the preheated oven for about 25-30 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is roasting, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook according to the rice package instructions (usually about 15-20 minutes) until the rice is tender and the liquid is absorbed.
- Once the rice is cooked, remove it from the heat and let it sit covered for a few minutes. Fluff the rice with a fork and transfer it to a large mixing bowl.
- Chop the fresh herbs finely and add them to the bowl with the rice. Also, add the chopped pistachios to the mixture. Season with additional salt and pepper to taste. Mix everything together until well combined.
- Once the butternut squash is done roasting, remove it from the oven and carefully fill each half with the rice, pistachio, and herb mixture. Press down gently to pack the filling into the squash.
- Drizzle a little more olive oil over the stuffed squash and return it to the oven. Bake for an additional 15-20 minutes, until the tops are slightly golden and the filling is heated through.
- Remove the stuffed butternut squash from the oven and let it cool for a few minutes before serving. Garnish with extra herbs if desired, and enjoy your delicious butternut squash stuffed with rice, pistachios, and herbs!
Tips
- Choose the Right Squash: Look for butternut squash that feels heavy for its size and has a smooth, firm skin. This ensures a sweet and tender filling.
- Rice Variety: While any rice variety works, consider using jasmine or basmati for a fragrant touch that complements the butternut squash beautifully.
- Herb Selection: Fresh herbs make a significant difference. Experiment with combinations of parsley, thyme, and even a hint of sage for added depth of flavor.
- Roasting Technique: Ensure your oven is fully preheated before roasting the squash to achieve that perfect caramelization and tenderness.
- Packing the Filling: When filling the squash, press down gently to pack the rice mixture, which helps it hold together better during baking.
- Garnish for Presentation: Add a sprinkle of extra chopped herbs or a few whole pistachios on top before serving for an appealing finish.
- Make Ahead: You can prepare the rice and stuffing ahead of time. Just fill the squash and bake when you’re ready to serve!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
