Rice Stuffing With Butternut Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RICE-STUFFED BUTTERNUT SQUASH



Rice-Stuffed Butternut Squash image

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

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 10

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

Steps:

  • 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., Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell. , 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.

Nutrition Facts : Calories 443 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 92g carbohydrate (36g sugars, Fiber 13g fiber), Protein 11g protein.

WILD RICE AND BUTTERNUT SQUASH STUFFING WITH ALMONDS



Wild Rice and Butternut Squash Stuffing with Almonds image

[DRAFT]

Provided by Food Network

Time 2h

Yield 6-8 servings

Number Of Ingredients 9

1 cup wild rice
1 2-pound butternut squash peeled, seeded and diced
3 tablespoons extra virgin olive oil
1 cup sliced shallots
1 tablespoon butter
2 cups frozen or vacuum-sealed cooked brown rice (8.8 to 10-ounces)
1/2 cup Diamond of California® slivered or sliced almonds, toasted
1/4 cup currants
1/4 cup chopped fresh Italian parsley

Steps:

  • Cook the wild rice in a large pot of boiling salted water until tender, about 1 hour. Meanwhile: preheat the oven to 400°F. Toss the squash with the olive oil on a heavy large baking sheet. Sprinkle the squash with salt and roast until the squash is just beginning to brown, about 10 minutes. Stir the squash. Scatter the shallots over the squash and cook until shallots and squash are browned and tender, about 15 minutes longer. Transfer the squash mixture to a large serving bowl and keep warm. Melt the butter in a medium skillet over medium heat. Add the brown rice and saute until heated through, about 4 minutes. Transfer the rice to the bowl with the squash mixture. Drain the wild rice and add to the bowl along with the almonds, currants and parsley and toss gently to combine. Season the stuffing to taste with salt and pepper and serve.

More about "rice stuffing with butternut squash recipes"

BUTTERNUT SQUASH AND WILD RICE STUFFING RECIPE - COOKIE …
butternut-squash-and-wild-rice-stuffing-recipe-cookie image
2019-12-19 When the wild rice is finished cooking and still warm, stir in the kale, half of the green onions, and all of the ginger dressing. Spread the mixture …
From cookieandkate.com
4.9/5 (38)
Total Time 1 hr 20 mins
Category Main Dish or Side
Calories 273 per serving
  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired.
  • Cook the wild rice: Bring a large pot of water to boil (or see Instant Pot option provided in notes). Add the rinsed rice and continue cooking, reducing heat as necessary to maintain a lively simmer, for 40 minutes to 55 minutes. It’s done when the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to the pot.
  • Meanwhile, roast the butternut: Place the cubed butternut squash on your rimmed baking sheet. Drizzle it with the olive oil and sprinkle with the salt. Toss until the cubes are lightly and evenly coated in oil. Arrange them in a single layer and roast for 35 to 50 minutes, tossing after 20 minutes, until they are starting to turn golden on the edges and tender when pierced through with a fork.
  • While the wild rice and butternut cook, prepare all of the remaining components. Chop the kale and green onion, remove the arils from the pomegranate, and whisk together all of the dressing ingredients in a small bowl.

RICE STUFFING WITH BUTTERNUT SQUASH RECIPE - COOK.ME …
rice-stuffing-with-butternut-squash-recipe-cookme image
2020-10-19 Cook squash. 6. Heat 1 tablespoon of vegetable oil over medium-high heat in a large pan or skillet. Add 4 cups of chopped squash and season …
From cook.me
Cuisine American
Total Time 1 hr 20 mins
Servings 6
Calories 329 per serving

WILD RICE STUFFING WITH BUTTERNUT SQUASH AND SWEET CHERRIES
wild-rice-stuffing-with-butternut-squash-and-sweet-cherries image
2017-11-02 Bring mixture to a boil. Cover, reduce heat to a simmer and cook for 40-45 minutes, or until liquid is absorbed. Remove from heat. Toss and remove bay leaf, then let the rice cool for about 5 minutes. Stir in cherries, roasted …
From eatingbirdfood.com

WILD RICE STUFFING WITH BUTTERNUT SQUASH - THE ROASTED …
wild-rice-stuffing-with-butternut-squash-the-roasted image
Instructions. Place dry rice in a bowl and fill with water. Soak for 10 minutes. Add the oil, onion, celery, and butternut squash to a large oven-safe pot or Dutch oven. Saute over medium heat for 5 minutes, stirring occasionally. Add the …
From theroastedroot.net

WILD RICE 'STUFFING' WITH BUTTERNUT SQUASH, TOASTED HAZELNUTS AND ...
2006-11-15 In a large saucepan, combine the rice, onion, parsnip and 2 1/2 teaspoons salt in 1 quart cold water. Bring to a boil, then reduce the heat to …
From latimes.com

BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, & ONION STUFFING
2012-10-29 Heat the oil in a skillet. Add the onion and garlic and sauté until golden. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients (whole wheat bread through salt and pepper). Scoop out the squash pulp, leaving firm shells about ½ inch thick. Chop or dice the pulp and stir it into the wild rice ...
From vegkitchen.com

VEGAN RICE STUFFING RECIPE WITH CRANBERRIES, SQUASH & DATES
Preheat oven to 350 degrees F. Coat a 13x9inch baking dish with cooking spray and set aside. Cook jasmine rice with 2 cups vegetable broth according to package directions. Set aside when done. Put olive oil and buttery spread in large skillet on medium heat. When butter is melted, add squash, celery, and onion.
From thismamacooks.com

VEGAN STUFFING WITH BROWN RICE, BUTTERNUT SQUASH, AND MUSHROOMS
2019-11-12 Roast for 20-25 minutes, until fork tender. While the rice and butternut squash cook, prepare the stovetop vegetables. Heat the remaining olive oil in a large frying pan on medium heat. Add the onion and a dash of salt and pepper. Cook for 2-3 minutes until translucent. Add garlic, and cook for another 1-2 minutes.
From daisybeet.com

VEGAN STUFFED BUTTERNUT SQUASH WITH RICE & CHIMICHURRI
2021-12-15 Reduce to medium heat. Add the rice and poultry seasoning. Sauté for 2 minutes. Pour the vegetable broth into the pan, cover with a lid and simmer for 20 minutes (or according to the cooking time of your rice). When the broth is absorbed, add the walnuts, butternut squash flesh and cranberries. Give it a good mix.
From cookingwithelo.com

WILD RICE AND BUTTERNUT SQUASH STUFFING - THE VEGAN ATLAS
2020-10-14 Add the cooked wild rice and all the remaining ingredients to the pan and stir together. Transfer to an oiled 2-quart baking dish and pat in gently. Bake for 20 minutes in a preheated 375º F oven, or until the mixture begins to turn golden and crusty on top and around the edges. Keep warm until needed or serve at once.
From theveganatlas.com

RICE STUFFING WITH BUTTERNUT SQUASH | RECIPE | FOOD NETWORK …
Feb 27, 2017 - Get Rice Stuffing with Butternut Squash Recipe from Food Network. Feb 27, 2017 - Get Rice Stuffing with Butternut Squash Recipe from Food Network. Feb 27, 2017 - Get Rice Stuffing with Butternut Squash Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com

BUTTERNUT SQUASH AND WILD RICE STUFFING RECIPE | RECIPES.NET
2022-03-21 Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up. Bring a large pot of water to boil.
From recipes.net

STUFFED BUTTERNUT SQUASH WITH CHICKEN AND RICE RECIPE
2019-10-24 Preheat oven to 400 degrees F. Cut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the seeds, and discard. Rub the flesh with olive oil and sprinkle with Montreal Seasoning. Spray a large cast iron skillet, baking dish or sheet pan and place butternut squash flesh side down.
From sparklesofyum.com

RICE STUFFING WITH BUTTERNUT SQUASH RECIPES
Steps: 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.
From tfrecipes.com

RICE STUFFING WITH BUTTERNUT SQUASH RECIPE | EAT YOUR BOOKS
Rice stuffing with butternut squash from Food Network Magazine, November 2016 (page 169) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) bay ...
From eatyourbooks.com

WILD RICE & BUTTERNUT SQUASH STUFFING RECIPE
1 Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add squash, celery and onion; cook and stir 15 minutes or until squash is fork-tender. 2 Mix brown and wild rice in large bowl. Stir in vegetable mixture and seasonings.
From mccormick.com

WILD RICE STUFFING WITH BUTTERNUT SQUASH RECIPE
2016-11-20 Ingredients. 3 cups unsalted chicken stock 2 cups uncooked wild rice 2 tablespoons olive oil 2 cups diced and peeled butternut squash 1/2 red onion, chopped
From sofabfood.com

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Mini Pumpkin Spice Cakes with Orange Glaze_image Mini Pumpkin Spice Cakes with Orange Glaze

Tuna Veggie Alfredo Lasagna_image Tuna Veggie Alfredo Lasagna

Autumn Apple Pancakes With Walnut Caramel Syrup_image Autumn Apple Pancakes With Walnut Caramel Syrup

Brussels Sprouts Gratin with Bacon and Gruyère_image Brussels Sprouts Gratin with Bacon and Gruyère

Italian Pepper and Egg Sandwich_image Italian Pepper and Egg Sandwich

Pumpkin Pecan No-Bake Cheesecake Pie_image Pumpkin Pecan No Bake Cheesecake Pie

Ginger-Orange Refresher_image Ginger Orange Refresher

Hot Tamale Pie Recipe - (4.4/5)_image Hot Tamale Pie Recipe (4.4/5)

Low Fat Apple Cake_image Low Fat Apple Cake

Mashed Super Skins with Steak and Pepper Hash_image Mashed Super Skins with Steak and Pepper Hash

Cherry Sprite Punch_image Cherry Sprite Punch

Chilli, maple & ginger glazed vegan cocktail sausages_image Chilli, maple & ginger glazed vegan cocktail sausages

Turkey & mushroom pot pies_image Turkey & mushroom pot pies

Sugarfree Ranch Dressing_image Sugarfree Ranch Dressing

Dijon Chicken Wings_image Dijon Chicken Wings

BIALYS_image BIALYS

Matzo Ball Pho Recipe by Tasty_image Matzo Ball Pho Recipe by Tasty

Cajun Skillet Surprise_image Cajun Skillet Surprise

Pearl Couscous Salad_image Pearl Couscous Salad

Cool and Spicy Melon Soup_image Cool and Spicy Melon Soup

Related Search

Apple And Sour Cream Coffee Cake

Chicken Aioli Sandwiches

Filipino Chicken Stew

Italian Potato Soup (minestra Di Patate)

Lemonpepperchickenstew

Oven Roasted Lamb Shanks With Roasted Tomatoes And Toasted Orzo

Rotelchickencasserole

Smorespizza

Thai Chicken Soup