We absolutely love butternut squash and this stuffed version is absolutely delicious. This dish is also a great alternative to a meat roast on a Sunday or simply a side dish alongside something else.
The stuffing in this recipe makes plenty for leftovers for another day 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.
- 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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Stuffed Roasted Butternut Squash
1 large butternut squash
For the stuffing (this makes 4 portions):
- 225g white and wild rice mix
- 1 onion, peeled and finely diced
- 2 carrots, finely diced
- 1 stick of celery, finely diced
- 1 small courgette, finely diced
- 2 cloves garlic, peeled and crushed
- 600ml vegetable stock
- 60g dried cranberries – 10 syns
- 2 Linda McCartney rosemary and red onion sausages, defrosted
- 2 Linda McCartney chorizo and red pepper sausages, defrosted – 2 syns
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- Preheat the oven to 180°C fan.
- 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) 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.
- Meanwhile while the squash is cooking prepare the stuffing.
- In a pan saute the carrot, courgette, 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 together and add to the rice along with the thyme and sage and stir through the cranberries 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. Halve the stuffing mixture and put one half to the side for now, spoon the other half of 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 20 – 25 minutes or until piping hot all the way through.
- Slice and serve immediately either as a main dish or as a side.
NOTE: 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.