Stuffed Butternut Squash
A hearty vegetarian dish made with roasted butternut squash, stuffed with a flavorful mixture of rice, black beans, corn, and spices, making it perfect for any meal.
Ingredients
Main ingredients
- 1 medium butternut squash Choose a heavy squash with smooth skin.
- 1 cup cooked rice Any type of rice can work.
- 1 can black beans, rinsed and drained Alternatively, use kidney beans or chickpeas.
- 1 cup corn Fresh or frozen corn can be used.
- 1 cup diced tomatoes Canned or fresh tomatoes work.
Spices and seasonings
- 1 tsp cumin
- 1 tsp chili powder
- to taste salt and pepper
For topping (optional)
- shredded cheese Optional topping for added flavor.
- fresh cilantro for garnish Adds a fresh flavor.
Instructions
Preparation
- Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
Baking the Squash
- Bake in the oven for about 30-35 minutes until tender.
Prepare Filling
- While the squash is baking, in a large bowl, combine cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
Stuff and Bake
- Once the squash is cooked, fill each half with the rice and black bean mixture.
- Top with shredded cheese if desired.
- Return to the oven and bake for an additional 10-15 minutes.
Serving
- Garnish with fresh cilantro before serving.
Notes
You can store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (180°C) until warmed through or microwave for a few minutes.