Show Subscription Form




Rice-Stuffed Butternut Squash Recipe
Rice-Stuffed Butternut Squash Recipe photo by Taste of Home

Rice-Stuffed Butternut Squash Recipe

Publisher Photo
The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season. —Elaine Sweet, Dallas, Texas
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES:2 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES: 2 servings

Ingredients

  • 1 small butternut squash (1-1/2 pounds)
  • 3/4 cup cooked long grain and wild rice
  • 1/3 cup ricotta cheese
  • 3 tablespoons dried cranberries
  • 3 tablespoons mango chutney
  • 1 green onion, chopped
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons butter

Nutritional Facts

1/2 squash (prepared with reduced-fat ricotta and reduced-fat butter) equals 386 calories, 4 g fat (2 g saturated fat), 17 mg cholesterol, 908 mg sodium, 82 g carbohydrate, 11 g fiber, 9 g protein.

Directions

  1. Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes.
  2. Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell.
  3. In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender. Yield: 2 servings.
Originally published as Rice-Stuffed Butternut Squash in Cooking for 2 Fall 2007, p39

Nutritional Facts

1/2 squash (prepared with reduced-fat ricotta and reduced-fat butter) equals 386 calories, 4 g fat (2 g saturated fat), 17 mg cholesterol, 908 mg sodium, 82 g carbohydrate, 11 g fiber, 9 g protein.

Reviews for Rice-Stuffed Butternut Squash

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 27, 2013

"Excellent! I used dry cranberries bedause of flavor and taste. Would make it again."

MY REVIEW
Reviewed Oct. 20, 2013

"Delish! Used dried cherries in place of cranberries because had them on hand. For the rice, used a rice blend (just several varieties of rice blended, not uncle ben's type, as would add waay too much sodium...and cooked up in traditional way). Will definately make again!"

MY REVIEW
Reviewed Nov. 20, 2012

"I made this with another small squash that was similar, and used "Rice a Roni" Long Grain and Wild Rice mixture. We LOVED it. Very tasty with lots of unique flavors. DH says it's a keeper, and I agree."

MY REVIEW
Reviewed Nov. 19, 2012

"I used half brown rice and half quinoa for some protein - the rest the same. Very interesting texture. Will be a regular fall dish"

MY REVIEW
qwm
Reviewed Nov. 19, 2012

"Well, it's 6:45 p.m. and I just finished a fantastic meal from this recipe. The only thing different is that I used an acorn squash. To just say a recipe is awful without any explanation is a waste of everyone's time. This was great and I plan on making it again, and soon! :>)"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT