Stuffed Butternut Squash
A delicious and hearty vegetarian dish featuring roasted butternut squash filled with flavorful rice and bean mixture, topped with cheese and served with sour cream and guacamole.
Ingredients
Whole Butternut Squash
- 2 whole butternut squash
- 1 tablespoon unsalted butter, melted
- pinch kosher salt
- 2 tablespoons unsalted butter
- 1 cup Basmati Rice
- 2 cups chicken broth (or vegetable broth)
- 1/2 cup cheddar cheese, shredded
- 15 ounces black beans, drained and rinsed
- 2 cups salsa
- 1 cup frozen corn kernels, thawed
- 1/4 cup freshly chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- salt & pepper to taste salt & pepper
- 4 tablespoons cheddar cheese, shredded
Simple Guacamole
Sour Cream
Instructions
- Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, and roast for 50-60 minutes until soft.
- Cook rice in broth until tender, then mix with cheese, beans, salsa, corn, cilantro, cumin, chili powder, and garlic powder.
- Cool roasted squash, scoop out inside, leaving a border, and stuff with rice mixture.
- Top with shredded cheese and bake for 15 minutes until cheese melts. Serve with sour cream and guacamole.
Notes
Ensure to evenly divide the filling for best presentation and flavor.