We absolutely love butternut squash and this stuffed version is absolutely delicious. This dish makes a great alternative to eat as a Sunday roast, simply serve along side some extra vegetables and you got yourself the perfect meat free roast dinner. PLUS this looks great on the table when you want to impress friends and family for a dinner party.
The stuffing in this recipe makes plenty for leftovers for another day too so win win.
Some recommended items from our kitchen for this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Large roasting tin.
- Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
- Non stick saucepans.
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Serves 2 as a main dish or 4 as a side dish
- 1 large butternut squash
For the stuffing:
- 225g white and wild rice mix
- 1 onion, peeled and finely diced
- 2 carrots, finely diced
- 1 stick of celery, finely diced
- A generous handful of brussel sprouts, finely sliced
- 2 cloves garlic, peeled and crushed
- 600ml vegetable stock
- 50g dried cranberries
- 2 Linda McCartney rosemary and red onion sausages, defrosted
- 2 teaspoons dried sage
- ½ teaspoon dried thyme
- Preheat the oven to 180°C fan.
- Put the dried cranberries in boiling water to rehydrate them.
- Cut the butternut squash in half length-ways and scoop out the seeds.
- Spray a little frylight or syn a little oil (we prefer to use oil and syn it as its better but do what you prefer), season with sea salt and place the butternut squash flesh side down onto a baking tray and roast for 60 – 75 minutes, turning the squash over half way through cooking. NOTE: Don’t over bake as we will be cooking it further in the next few steps, you want it to be soft enough to scoop out the flesh but not too soft that its mushy.
- Once baked remove from the oven and leave it to cool so you can handle it.
- Meanwhile while the squash is cooking prepare the stuffing.
- In a pan saute the carrot, sprouts, onion, celery and garlic until beginning to brown.
- Add the rice and stock and bring to the boil.
- Turn down to a simmer and cover with a lid and continue to simmer for 20 – 30 minutes or until the rice is fully cooked and the stock absorbed (check your packet of rice instructions as you may need to cook for a little longer and may need a little more water).
- Mash the sausages and roughly break the mixture up, gently fry the mixture in a pan until heated through, add to the rice along with the thyme and sage, drain the water from the cranberries and stir these through until everything is mixed.
- When the butternut is cool enough to handle score all the way around about half an inch away from the edge and scoop out the flesh, being careful not to cut through the skin, dice the flesh into small pieces and stir into the stuffing mixture. Season to taste.
- Now to stuff the squash. Spoon the stuffing into both sides of the squash and pack it in nice and tight, cram as much as you can in.
- Place the halves together and tie some kitchen string to tie together in 3 – 4 places.
- Place on a roasting tray and roast for 15 – 20 minutes or until piping hot all the way through.
- Slice and serve immediately either as a main dish or as a side.
- The leftover rice can be enjoyed for lunches the next day. Simply store in an airtight container and put in the fridge when cool enough. Enjoy heated up again or its delicious cold.
- This can be made and prepped in advance and stored in the fridge covered with tin foil until ready to bake.