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Stuffed Butternut Squash with Wild Rice and Sausage


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This stuffed butternut squash is a meal in a single, stuffed with rooster sausage and wild rice stuffing with mushrooms and cranberries.

Stuffed Butternut Squash
Stuffed Butternut Squash with Wild Rice

This wild rice stuffed squash is an entire meal in a single, filled with protein, carbs, and greens. It’s a stupendous fundamental dish but additionally works as a aspect paired with turkey or rooster and a salad. Though this recipe is just a little time consuming, numerous that’s simply ready for the squash and rice to prepare dinner, making this an ideal weekend recipe while you’re not in a rush. And no have to peel the squash so the prep is fairly easy. In the event you’d prefer to see another stuffed squash recipes, do this Farro and Sausage Stuffed Acorn Squash and Stuffed Delicata Squash with Sausage-Mushroom Stuffing.

sausage and wild rice stuffing

Do you peel butternut squash earlier than baking?

Typically, you do peel butternut squash earlier than cooking it. Nevertheless, for this recipe, there’s no want! The pores and skin helps maintain the squash collectively as soon as it’s baked and stuffed, and also you eat the filling, which has chopped squash in it.

Stuffed Butternut Squash Substances

  • Butternut Squash: Reduce a big butternut in half lengthwise, and prime it with olive oil, salt, and pepper earlier than roasting.
  • Sausage: Take away the casings from candy Italian rooster or turkey sausage.
  • Mushrooms: Slice button, shiitake, or child bella mushrooms.
  • Garlic: Mince two cloves.
  • Salt to attract out the moisture within the mushrooms and taste the veggies
  • Kale: Shred two cups of kale.
  • Cranberries: Use sweetened dried cranberries.
  • Thyme: Sub rosemary for thyme.
  • Black Pepper
  • Wild Rice: You’ll want cooked rice for the stuffing.

The best way to Make Stuffed Butternut Squash

  • Roast the Butternut Squash: Spray the lower sides of the squash with olive oil, and sprinkle them with salt and pepper. Place them cut-side down on a baking sheet lined with parchment and bake for quarter-hour at 400°F. Then flip them over and bake one other 30 to 40 minutes till fork tender.
  • Make the Stuffing: Crumble the sausage right into a skillet on medium warmth and calmly brown it. Add the mushrooms, garlic, and a pinch of salt, and prepare dinner for 2 minutes. Stir within the kale and prepare dinner for a few minutes. Add the cranberries and a tablespoon of the chopped thyme, season it with salt and pepper, and take away the pan from warmth. Toss the combination with the ready rice.
  • Scoop Out the Squash: As soon as the butternut squash is finished, let it cool a bit. Then cup the perimeters of the squash with one hand in order that it doesn’t tear, and spoon out a few of the flesh, leaving a 3/4” border across the sides and backside. Cube the remaining squash into small items and blend it with the rice and sausage.
  • Stuff the Squash: Put half of the sausage combination into every squash halve. Return the sheet pan to the oven and bake for an additional 5 minutes.

The best way to Freeze Stuffed Butternut Squash

This stuffed butternut squash with sausage will maintain within the fridge for as much as 4 days. You can too freeze it in hermetic containers for as much as three months. To thaw, put the dish within the fridge in a single day and reheat it within the microwave or oven.

sausage and wild rice stuffing

Stuffed Butternut Squash with Wild Rice and SausageStuffed Butternut Squash with Wild Rice and Sausage

Extra Butternut Squash Recipes You’ll Love:

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Stuffed Butternut Squash with Wild Rice and Sausage

4+

314 Cals
16.5 Protein
51 Carbs
7.5 Fat

Prep Time: 15 minutes

Cook dinner Time: 1 hr

Complete Time: 1 hr 15 minutes

This stuffed butternut squash is a meal in a single, stuffed with rooster sausage and wild rice stuffing with mushrooms and cranberries.

FOR THE SQUASH

  • 1 massive butternut squash, (about 2 kilos) halved lengthwise, seeded
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • freshly floor black pepper, to style

FOR THE STUFFING

  • 1/2 cup raw wild rice
  • 1 1/2 cups water or broth, for cooking the rice
  • 1 tablespoon olive oil
  • 1/2 pound contemporary candy Italian rooster or turkey sausage, casing eliminated
  • 2 cups loosely packed sliced mushrooms, comparable to button, shiitake, or child bella
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus extra to style
  • 2 cups loosely packed shredded kale
  • 1/4 cup apple juice sweetened cranberries
  • 1 tablespoon chopped contemporary thyme leaves
  • Freshly floor black pepper, to style
  • Preheat the oven to 400 levels F and line a baking sheet with parchment paper.

  • Bake the squash. Spray the lower sides of the squash with olive oil and sprinkle with salt and pepper. Place them cut-side down on the baking sheet and bake for quarter-hour, then flip and bake one other 30-40 minutes, till fork tender.

  • In the meantime, whereas the squash bakes make the rice. In a small lidded saucepan, mix the rice, cooking liquid and salt and place over excessive warmth. Convey to a boil, flip the warmth right down to low and simmer for 35-40 minutes, till tender. Drain any extra liquid and put aside. 

  • Warmth 1 tablespoon olive oil in a medium skillet over medium warmth. Crumble the sausage right into a skillet and prepare dinner till calmly browned, however nonetheless pink in some areas.

  • Add the mushrooms, garlic and a pinch of salt, and prepare dinner, stirring till the mushrooms are mushy, about 2 minutes. Stir within the kale, and prepare dinner till utterly wilted, about 2 minutes.

  • Add the cranberries and 1 tablespoon of the chopped thyme and stir to mix. Season with salt and pepper and take away from warmth. Toss with the ready rice.

  • As soon as the squash is finished, set it apart till cool sufficient to soundly deal with.

  • Cupping the perimeters of the squash with one hand in order that it doesn’t tear, spoon out a few of the flesh, leaving a 3/4” border across the sides and backside.

  • Cube the remaining squash in small items and blend with the rice and sausage.

  • Divide the sausage combination between the hollowed out squash halves and fill to the highest, mounding within the center if there may be further. Return to the oven to prepare dinner for an additional 5 minutes.

  • Prepare on a platter and serve instantly.

Serving: 1/2 squash or 1 1/2 cups, Energy: 314kcal, Carbohydrates: 51g, Protein: 16.5g, Fats: 7.5g, Saturated Fats: 1.5g, Ldl cholesterol: 42mg, Sodium: 624.5mg, Fiber: 8g, Sugar: 12g

Key phrases: sausage and wild rice stuffing, stuffed butternut squash, wild rice



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