Vegan Stuffed Butternut Squash with Rice
Make this eye-catching vegan stuffed butternut squash with coconut rice and coriander for a meatless main this season! The whole family will love it.
Ingredients
- 2 butternut squashes halved lengthwise
- 1 tsp dried thyme
- 1 tbsp olive oil
- Salt and pepper to taste
- 6 oz wild rice dry
- 1 cup water
- ½ cup vegetable broth
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp curry powder
- 1 green onion finely chopped
- 1 cup coconut milk
- Coriander to garnish
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Scrape the seeds and membranes out of the butternut squash using a metal spoon. Score the flesh with a sharp knife.
- Place squash (cut side up) on the prepared sheet pan and brush with oil. Season with thyme, salt, and pepper to taste, then place in the oven for 30 minutes.
- Meanwhile, cook wild rice in water and vegetable broth on the stove. Season with onion powder, garlic powder, curry powder, salt, and pepper. Throw in the chopped green onion just before all of the liquid has been absorbed.
- Stir in coconut milk and some fresh coriander.
- Once the butternut squash has softened and browned, remove it from the oven. Spoon rice mixture into the cavities, then place back in the oven and roast for 15-20 minutes until the squash is fork-tender. Enjoy warm!
Notes
- Add cranberries, apples, cauliflower, or pecans to the filling. Find more ideas in the article!
- Make this recipe ahead of time by storing the roasted squash and cooked rice separately, then assembling and baking it just before serving.
Nutrition
Calories: 343kcal | Carbohydrates: 56.5g | Protein: 8.4g | Fat: 12.6g