Back to Rice-Stuffed Butternut Squash

Print Options


Card Sizes

Rice-Stuffed Butternut Squash Recipe

Rice-Stuffed Butternut Squash Recipe

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. YIELD:2 servings


  • 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


  • 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.

Nutritional Facts

1/2 each: 386 calories, 4g fat (2g saturated fat), 17mg cholesterol, 908mg sodium, 82g carbohydrate (31g sugars, 11g fiber), 9g protein.

Reviews for Rice-Stuffed Butternut Squash

Sort By :

Average Rating
mona58 User ID: 7451029 108627
Reviewed Oct. 27, 2013

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

Fpmrsb User ID: 7452117 154112
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!"

[email protected] User ID: 2061061 97779
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."

Mspoppy User ID: 1338705 81452
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"

qwm User ID: 1379428 169680
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! :>)"

Pamlico User ID: 6807887 154105
Reviewed Nov. 17, 2012

"Awful! Do not waste your time."

JanetLov User ID: 6230785 172459
Reviewed Sep. 26, 2011

"Loved this recipe, though I roasted my butternut squash which took a little longer. Modified the recipe, didn't have dried cherries, so I through in a medley of dried fruit. This is my second time doing the recipe, and this would be fabulous at Thanksgiving, or anytime."

Loading Image