Rice Stuffed Butternut Squash

Butternut squash always feels like the cosy comfort food we need in the colder months. It has the advantage of happily sitting in the pantry for a while until we wish to use it, so I have a supply year-round to make my butternut squash and apple soup and hasselback butternut squash with brown butter.

And don't forget my gnocchi with butternut squash herb sauce for another comfort food dinner idea!

This vegetarian stuffed squash feels decadent with the gooey cheese, rice and herbs and has the best crunch from the nuts and seeds. Definitely one for a special occasion!

🍠 Ingredients

The main ingredients of this rice stuffed butternut squash are:

• Butternut squash - a really versatile vegetable (although botanically a fruit!) that can be roasted, boiled or made into soup. Here though it works perfectly with the stuffing ingredients.
• Rice - you can use regular white rice or a wild rice mix.
• Pistachio nuts - adds a good crunch and texture to the rice mix. Be sure to use unsalted and ones that aren't roasted such as the Fiddyment Farms unsalted pistachios.
• Pumpkin seeds - also for crunch, they go so well with the rice and bell peppers. I like to use an organic brand such as Terrasoul organic pumpkin seeds.
• Sweet paprika - one of my favourites spices, it has a sweet taste unlike hot or smoked paprika (neither of which are advised on a low histamine diet by the SIGHI list). Sweet paprika scores as low histamine though, and I use it so much. I like the Szgeged sweet paprika.

🥣 Tahini dressing

Personally I think a stuffed squash needs a dressing as it can be a touch dry otherwise. The creaminess of tahini goes perfectly with the squash in this recipe.

If you would like some more ideas on how to flavour tahini for other recipes then you may like to have a look at my tahini dressing post. If you like a more herby option, then my creamy tahini dill dressing would also be delicious!

Make sure to see the recipe card below for the full ingredients and their quantities!

🔪 Step by step instructions

Although it looks complicated, making this rice stuffed butternut squash is actually quite simple - and looks much impressive than the work involved! A few steps:

STEP 1

Slice the squash lengthways, and slice a small sliver off the bottom so the squash can sit flat on the tray. Remove the seeds. Score the squash, drizzle with 1 teaspoon of olive oil and sprinkle with salt and pepper. Bake until softened.

STEP 2

Cook the rice according to packet instructions. Fry the onion and garlic in olive oil until softened. Add the bell pepper and herbs. Cook for a further 4-5 minutes. Then add in the rice, mozzarella, pistachios and pumpkin seeds and stir to combine.

STEP 3

Remove the squash from the oven, and once cooled enough to handle, scoop out the centre of the squash. Cut into ½ inch chunks (roughly) and add to the pan with the rice. Stir to combine and then spoon into the centre of the squash.

STEP 4

Place one of the halves of the squash onto the other and tie with kitchen string in a couple of places. Return to the oven and bake.

Make the tahini dressing while the squash is in the oven.

In some ways this butternut squash stuffed with rice is a complete meal all wrapped up in string! It's quite filling so I tend to have a salad or perhaps some of my honey rosemary roast vegetables or roasted Brussels sprouts and broccoli on the side.