As autumn’s chill settles in, I find myself reaching for the comforting embrace of seasonal favorites, and nothing captures that cozy vibe quite like Rice Stuffed Butternut Squash. This stunning dish transforms the humble butternut squash into a show-stopping centerpiece filled with a delicious medley of rice, fresh vegetables, and melty mozzarella. Not only is this stuffed squash a feast for the eyes, but it also offers the perfect blend of nourishment and indulgence, making it a fabulous choice for both weeknight dinners and special occasions. Plus, it’s vegetarian and gluten-free, ensuring that everyone at the table can enjoy its hearty goodness. Ready to embrace the flavors of fall? Let’s get started! Why is Rice Stuffed Butternut Squash a Must-Try? Wholesome Comfort: This dish transforms the humble butternut squash into an irresistible centerpiece that embodies fall comfort food. Packed with flavor, a delightful mix of rice, fresh veggies, and gooey mozzarella tempts the taste buds. Versatile Serving Options: Pair it with a light salad or even some roasted vegetables for a balanced meal. Impressive Presentation: It’s not just tasty; its vibrant colors make for an eye-catching dish at any gathering. Plus, it’s vegetarian and gluten-free, similar to my Taco Stuffed Avocados, making it a crowd-pleaser. Make-Ahead Friendly: Cut down the dinner prep time by prepping in advance; just bake the squash before serving! It’s perfect for any autumn occasion. Rice Stuffed Butternut Squash Ingredients For the Squash • Butternut Squash – This natural sweetness becomes creamy and tender when roasted, making it ideal for stuffing. • Olive Oil – Use for roasting; it enhances flavor and helps achieve a golden-brown exterior, or substitute with avocado oil for a different taste. • Salt & Pepper – Essential for bringing out the natural flavors; adjust according to your palate. For the Filling • Rice – The hearty base; opt for cooked rice, with brown rice being a healthier alternative. • Red Bell Pepper – Adds sweetness and color; feel free to switch it up with yellow or orange bell peppers for a different flavor profile. • White Onion – Provides depth of flavor; yellow onion works well too if that’s what you have on hand. • Garlic (optional) – Boosts aroma; you can omit it to keep the dish low histamine. • Mozzarella – Delivers creaminess in the filling; choose a dairy-free cheese for a vegan twist if needed. • Pistachio Nuts – Introduces a delightful crunch; walnuts or almonds are great substitutes. • Pumpkin Seeds – Adds texture; sunflower seeds can be used as a nut-free alternative. • Dried Thyme & Sage – These herbs amp up the dish’s flavor; fresh herbs can elevate the taste even further. For the Tahini Dressing • Tahini – The base for a rich dressing; sunflower seed butter makes for a nut-free option. • Warm Water – Helps thin the tahini for a smooth consistency; this is key for dressing. • Sweet Paprika – Adds a subtle flavor; regular paprika can also do the trick, adding a warm touch to the dressing. This Rice Stuffed Butternut Squash makes for a delightful and nourishing dish, perfect for the cozy fall season ahead! Enjoy the blend of flavors and the satisfyingly wholesome experience it brings. Step‑by‑Step Instructions for Rice Stuffed Butternut Squash Step 1: Prepare the Squash Preheat your oven to 200°C (390°F). Carefully slice the butternut squash in half lengthwise, trimming the bottom to help it sit flat. Scoop out the seeds and lightly score the flesh. Drizzle each half with olive oil, then season generously with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes until the flesh is soft and tender. Step 2: Cook the Rice While the squash roasts, prepare the rice according to package instructions, ensuring it’s fully cooked and fluffy. If using brown rice, allow for a longer cooking time. Once ready, set the rice aside to cool slightly while you sauté the vegetables for your Rice Stuffed Butternut Squash. Step 3: Sauté Vegetables In a large skillet, heat a drizzle of olive oil over medium heat. Add diced onion and optional minced garlic, sautéing until softened and fragrant, about 3-4 minutes. Stir in diced red bell pepper and dried thyme and sage, cooking for an additional 4-5 minutes until all vegetables are tender and vibrant. Step 4: Mix the Filling Once the vegetables are sautéed, reduce the heat and stir in the cooked rice along with chopped pistachios, pumpkin seeds, and mozzarella cheese. Combine well to ensure the cheese melts into the mixture, creating a creamy filling for your Rice Stuffed Butternut Squash. Adjust seasoning with salt and pepper to your taste. Step 5: Stuff the Squash Allow the roasted butternut squash halves to cool for a few minutes until they are safe to handle. Carefully scoop out some flesh from the center and chop it up. Mix this with the rice mixture, then spoon the stuffing generously back into the squash halves. If desired, tie them together gently with kitchen string to hold the filling in place. Step 6: Final Bake Return the stuffed squash to the oven, placing them back on the baking sheet. Bake for another 15-20 minutes until everything is heated through and slightly golden on top. Check for doneness by ensuring the filling is hot and the squash skin is just beginning to caramelize. Step 7: Make the Dressing In a small bowl, whisk together tahini, warm water, and sweet paprika until you achieve a creamy, smooth consistency. If the dressing is too thick, add a bit more warm water until it reaches your desired drizzle-ability. This tahini dressing will add a lovely richness to your Rice Stuffed Butternut Squash. Step 8: Serve and Enjoy Once the stuffed squash is out of the oven, place them on serving plates. Drizzle with the creamy tahini dressing for added flavor and garnish with fresh herbs if available. This Rice Stuffed Butternut Squash makes for a stunning and nourishing centerpiece at your dinner table! Expert Tips for Rice Stuffed Butternut Squash • Choose the Right Squash: Selecting a medium-sized, evenly-shaped butternut squash ensures uniform cooking. Avoid any squash with blemishes to prevent uneven results. • Scoop Carefully: When removing the seeds and flesh, do it gently to avoid piercing the skin. This prevents leaks during baking, keeping your Rice Stuffed Butternut Squash intact. • Season Well: Adjust the salt and pepper according to your preference. Remember, seasoning your filling thoughtfully elevates the overall flavor of this comforting dish. • Tie it Together: Using kitchen string to tie the stuffed squash can keep the filling secure, especially during baking. Just ensure the string is oven-safe to avoid any mishaps! • Make Ahead Magic: Prep your stuffed squash the day before and refrigerate the filling separately. Bake just before serving for a delightful time-saver, perfect for busy evenings. How to Store and Freeze Rice Stuffed Butternut Squash Fridge: Store leftover stuffed squash in an airtight container for up to 3 days. Reheat gently in the oven or microwave until warmed through for a comforting meal. Freezer: Freeze individual portions wrapped tightly in plastic wrap and then placed in a freezer-safe bag. Enjoy within 2-3 months for optimal flavor and texture. Defrosting: Thaw in the fridge overnight before reheating, ensuring the filling retains its delightful taste and creamy texture. Reheating: Reheat in a preheated oven at 180°C (350°F) for about 20-25 minutes or until heated thoroughly, making it perfect for a cozy lunch or dinner. Rice Stuffed Butternut Squash Variations Feel free to let your creativity shine as you customize this delightful dish with these easy alternatives and substitutions! Quinoa Substitute: Swap out rice for quinoa to add a nutty flavor and boost protein content. Quinoa’s fluffy texture complements the squash beautifully. Dairy-Free Cheese: Use a dairy-free cheese alternative, like cashew-based options or nutritional yeast for a cheesy flair, making it perfect for a vegan twist. Zesty Spinach Addition: Fold in some sautéed spinach with the rice filling for additional nutrients and vibrant color. It’s a great way to sneak in more veggies! Nut-Free Version: If you’re looking to avoid nuts, replace pistachios and pumpkin seeds with sunflower seeds. They provide a satisfying crunch without allergens. Herb Variations: Experiment with fresh herbs like basil or parsley instead of thyme and sage to create a completely new flavor profile. Fresh herbs brighten up each bite! Heat It Up: Add a pinch of red pepper flakes or diced jalapeños to the filling for a spicy kick. This will give your dish a deliciously warm twist. Extra Roasted Veggies: Roast additional vegetables like zucchini or carrots alongside the squash. These can be chopped and added to the stuffing for even more flavor. Embrace the versatility of this Rice Stuffed Butternut Squash by combining it with sides like a light salad or some roasted vegetables, similar to my Italian Stuffed Meatloaf that balances hearty flavors with fresh accompaniments. Enjoy all the cozy flavors this fantastic dish has to offer! What to Serve with Rice Stuffed Butternut Squash? This delightful dish deserves companions that enhance its comforting flavors and create a memorable meal experience. Crispy Green Salad: A light, fresh salad with mixed greens, cucumbers, and a zesty vinaigrette balances the richness of the squash beautifully. Roasted Brussels Sprouts: These tender, caramelized bites add a delightful crunch, complementing the soft texture of your stuffed squash. Savory Mashed Potatoes: Creamy, buttery mashed potatoes provide a classic comfort that pairs perfectly with the plush squash filling. For an added twist, consider using garlic or herbs to elevate the flavor. Herb Quinoa: A nutty quinoa with fresh herbs will not only add depth but also vibrant colors to your plate, enhancing the dish visually and nutritionally. Grilled Asparagus: Lightly grilled asparagus brings a charred flavor, adding a delightful textural contrast to the tender squash. Chickpea Salad: A protein-packed salad with chickpeas, tomatoes, and a light dressing makes for a fulfilling pairing and complements the dish’s vegetarian nature. Warm Apple Crisp: For a sweet ending, this dessert encapsulates the essence of autumn with a mix of flavors that harmonizes with your savory main course. Chai Spiced Tea: A warm cup of chai perfectly rounds out the meal, offering a fragrant companion to the cozy flavors of your stuffed squash. Make Ahead Options Preparing Rice Stuffed Butternut Squash in advance is a fantastic way to save time during busy weeknights! You can prep the stuffing up to 24 hours ahead; just refrigerate it in an airtight container. Additionally, the butternut squash halves can be roasted and stored for up to 3 days in the fridge. To ensure optimal flavor and texture, store the squash and stuffing separately, preventing the squash from becoming soggy. When you’re ready to serve, simply reheat the stuffed squash at 200°C (390°F) for about 15-20 minutes until heated through and slightly golden. Drizzle with tahini dressing just before serving for a fresh taste! Rice Stuffed Butternut Squash Recipe FAQs What type of butternut squash should I use for stuffing? For the best results, choose a medium-sized butternut squash that is firm and evenly shaped, as this ensures uniform cooking. When selecting your squash, avoid any with blemishes or soft spots, as they may lead to an uneven texture once roasted. How should I store leftovers of my Rice Stuffed Butternut Squash? Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat gently in the oven or microwave until they’re warmed through for a cozy meal. Can I freeze Rice Stuffed Butternut Squash? How do I do it? Very! To freeze, wrap individual portions of the stuffed squash tightly in plastic wrap, then place them in a freezer-safe bag. This method retains both flavor and texture, and they should be enjoyed within 2-3 months for the best taste. When you’re ready to savor them, thaw overnight in the fridge before reheating. What are the best reheating methods for stuffed squash? I often recommend reheating in a preheated oven at 180°C (350°F) for about 20-25 minutes. This way, the stuffing stays nice and moist while allowing the squash to warm through nicely. Alternatively, using a microwave is quicker, but the oven gives a better texture. Can I make this dish low histamine? Certainly! To keep this Rice Stuffed Butternut Squash low histamine, simply omit the garlic and opt for fresh herbs instead of dried. You can also substitute mozzarella with a dairy-free cheese alternative that suits your dietary needs, allowing everyone to enjoy its comforting flavors without worry. How long does the tahini dressing last after making it? Once made, the tahini dressing can be stored in the refrigerator in an airtight container for up to 5 days. If it thickens, just add a little warm water and stir before drizzling over your delicious rice stuffed butternut squash. Enjoy it while it’s fresh for the best taste! Rice Stuffed Butternut Squash for Cozy Fall Comfort Rice Stuffed Butternut Squash is a stunning vegetarian and gluten-free dish that embodies fall comfort with a delicious filling. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 20 minutes mins Servings: 4 squash halvesCourse: DinnerCuisine: Gluten-Free, VegetarianCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Squash1 medium Butternut Squash Cut in half and seeds scooped out.2 tablespoons Olive Oil For roasting, can substitute with avocado oil.to taste Salt Essential for enhancing flavor.to taste Pepper Essential for enhancing flavor.For the Filling2 cups Rice Cooked; brown rice is a healthier option.1 medium Red Bell Pepper Diced; may substitute with yellow or orange.1 medium White Onion Diced; yellow onion is a good alternative.2 cloves Garlic Minced; optional to keep the dish low histamine.1 cup Mozzarella Can use dairy-free cheese for a vegan option.1/2 cup Pistachio Nuts Chopped; walnuts or almonds can be used.1/4 cup Pumpkin Seeds Chopped; sunflower seeds for a nut-free option.1 teaspoon Dried Thyme Can use fresh for enhanced flavor.1 teaspoon Dried Sage Can use fresh for enhanced flavor.For the Tahini Dressing1/4 cup Tahini Can use sunflower seed butter for nut-free.2 tablespoons Warm Water To thin the tahini for the dressing.1 teaspoon Sweet Paprika Regular paprika can also be used. Equipment ovenbaking sheetskilletCutting boardKnifemixing bowl Method PreparationPreheat your oven to 200°C (390°F). Slice the butternut squash in half lengthwise, scoop out the seeds, and lightly score the flesh. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes.Prepare the rice according to package instructions until fully cooked. Allow it to cool slightly.In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté for 3-4 minutes until softened. Add red bell pepper, thyme, and sage, cooking for an additional 4-5 minutes until vibrant.Reduce the heat and stir in the cooked rice, pistachios, pumpkin seeds, and mozzarella. Mix well and adjust seasoning.Scoop out some flesh from the roasted squash, mix it with the rice filling, and spoon back into the squash halves. Tie gently with kitchen string if desired.Bake the stuffed squash for another 15-20 minutes until heated through and slightly golden on top.In a small bowl, whisk tahini, warm water, and sweet paprika until creamy. Adjust water if needed for desired consistency.Serve the stuffed squash on plates, drizzled with tahini dressing, and garnish with fresh herbs if available. Nutrition Serving: 1squash halfCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 250mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 180IUVitamin C: 60mgCalcium: 15mgIron: 10mg NotesThis dish is make-ahead friendly and can be prepped in advance. Store any leftovers in the fridge for up to 3 days and reheat before serving. Tried this recipe?Let us know how it was!
