Harvest Stuffed Butternut Squash
Total Time
35 minutes
35 min
Prep Time
5 minutes
5 min
Cook Time
30 minutes
30 min
Total Time
35 minutes
35 min
Prep Time
5 minutes
5 min
Cook Time
30 minutes
30 min
Ingredients
for 7 servings
Ingredients
- 1 medium butternut squash, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Filling
- 1 tablespoon unsalted butter
- 4 oz cremini mushroom (115 g), trimmed and chopped
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon onion powder
- ½ teaspoon minced fresh oregano leaves, plus more, whole, for garnish
- ¾ cup uncooked jasmine rice (150 g)
- 1 ½ cups water (360 mL)
- 1 tablespoon golden raisin
- 1 tablespoon dried dark sweet cherries, roughly chopped
- ¼ cup Fisher® Chopped Walnuts (30 g), plus more for topping squash
- ¼ cup crumbled feta cheese (30 g)
Nutrition Info
- Calories 178
- Fat 7g
- Carbs 26g
- Fiber 10g
- Sugar 4g
- Protein 4g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 400°F (200°C).
- Brush the cut sides of each butternut squash half with the olive oil and season with the salt and pepper. Place cut-side down in a large baking dish.
- Roast the squash for 15 minutes, then flip cut-side up and continue roasting for 30–40 minutes more, or until a fork inserted into the squash meets little resistance.
- While the squash is roasting, make the filling: Melt the butter in a Dutch oven (or similar heavy pot) over medium heat. Add the mushrooms and garlic, and sauté for about 5 minutes, or until the mushrooms have softened and browned slightly.
- Reduce the heat to low, then add the salt, turmeric, cumin, coriander, onion powder, minced oregano, and rice. Stir for about 1 minute, or until the spices are fragrant.
- Add the water and bring to a simmer. Cover the Dutch oven and cook for 15 minutes, or until the rice is tender. Remove the pot from the heat.
- Add the raisins, dried cherries, and Fisher® Chopped Walnuts to the rice and stir to combine.
- Scoop the rice mixture into the butternut squash halves. Top with the feta and more Fisher® Chopped Walnuts.
- Return the stuffed squash to the oven for 5 minutes, or until the cheese has melted slightly.
- Remove the squash from the oven and garnish with fresh oregano leaves. Serve immediately.
- Enjoy!