Description
Tender roasted butternut squash is filled with a sweet and savory mixture of onion, mushrooms, pine nuts, dates, sultanas, and rice. This elegant stuffed squash makes a satisfying vegetarian main course.
Ingredients
- ½ butternut squash
- ½ onion
- 4 mushrooms
- 4 dessertspoons pine nuts
- 8 pitted dates
- 1 tbsp sultanas
- 4 tbsp cooked rice
- 1 tbsp olive oil
Instructions
- Preheat the oven to 200°C (400°F, gas mark 6).
- Place the butternut squash half on a baking sheet, drizzle with olive oil, and roast in the oven until cooked through and tender.
- While the squash is roasting, cook the onion and mushrooms until softened. Add the pine nuts and cook for a few minutes, taking care not to let them burn.
- Quarter the dates, then add them with the sultanas and cooked rice to the onion, mushrooms, and pine nuts. Mix well to make the stuffing.
- When the squash is cooked, scoop out a small amount from the center to create space for the filling.
- Spoon the stuffing mixture into the hollowed squash, pressing it firmly into place. Mix any extra stuffing with the scooped-out squash and bake it alongside if desired.
- Cover the stuffed squash with foil and return it to the oven for about 20 minutes, until heated through.
Notes
- Brown rice or wild rice can be used for extra texture and flavor.
- Chopped walnuts or almonds can be used instead of pine nuts.
- Serve with a green salad or steamed vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed squash portion
- Calories: 360 kcal
- Sugar: 24 g
- Sodium: 55 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
