Wild Rice Stuffed Butternut Squash
Ingredients:
- 1 med. butternut squash
- 1 tsp. fresh thyme, finely chopped
- 1 Tbsp. olive oil
- ½ cup Basmati white rice, uncooked
- ½ cup wild rice, uncooked
- 1 Tbsp. oil, divided
- ½ cup onions, finely chopped
- ½ cup mushrooms, chopped
- ¼ cup frozen green peas
- ½ tsp. salt, or more to taste
- ¼ tsp. ground black pepper
- ½ cup water
- ½ cup shredded cheddar cheese or mozzarella cheese
- 1 Tbsp. fresh parsley, finely chopped
Directions:
- Preheat oven to 350 F.
- Cut the butternut squash in half lengthwise and remove seeds with a spoon. Place butternut squash, cut side up, onto a baking sheet. Brush on some oil and sprinkle chopped thyme on top. Bake for 45 minutes or until soft. Insert a fork to check doneness. If it’s fork-tender, it’s ready.
- Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch. Drain well and set aside.
- Heat oil in a large pot or Dutch oven over medium-high heat for 2 minutes until oil sizzles and shimmers. Add onions and mushrooms and sauté for 2 to 3 minutes until onions are soft. Add rice and stir well to combine. Add peas, salt and pepper. Mix well and cook for 5 minutes. Add approximately one cup of water and bring it to a simmer over medium heat. Turn heat down to low, cover and simmer for 25 to 30 minutes. Check occasionally to see if liquid is absorbed. Turn off the heat and let it sit for another 10 to 15 minutes. Gently fluff the rice — it will be a little wet.
- Once the squash is fork-tender, let it cool down to room temperature or cool enough to handle. Scoop out the pulp, leaving the butternut squash shell at ½-inch thick. Add the pulp to the rice, and stir well to combine. Transfer the rice mixture evenly between the two shells. Sprinkle cheese on top.
- Place the stuffed squash back into the oven and broil on high for 3 minutes, or until the cheese melts and turns golden brown. Keep a close eye on the broiler, as things can burn quickly. Let cool for 5 minutes before serving. Sprinkle fresh parsley on top.
