Stuffed Butternut Squash Recipe

Stuffed Butternut Squash
Stuffed Butternut Squash
Stuffed Butternut Squash is meatless food packed with fresh flavors inspired by Mexican cuisine. This Stuffed Butternut Squash recipe comes in a practical bowl that you can eat too

Prep Time: 15 Mins
Cook Time: 1 Hrs
Total Time: 1 Hrs 15 Mins

Stuffed Butternut Squash
Ingredient
  • 1 teaspoon of garlic powder
  • 2 cups of chicken broth (or vegetable broth)
  • 4 tablespoons of cheddar cheese, grated
  • 15 ounces of black beans, drain and rinse
  • 1/4 cup of freshly chopped coriander
  • 1 teaspoon of chili powder
  • 2 whole butternut flasks
  • 1 tablespoon of unsalted butter, thaw
  • a pinch of halal salt
  • 2 tablespoons unsalted butter
  • 1 cup Basmati rice
  • 1/2 cup cheddar cheese, grated
  • 2 cups Homemade Tomato Salsa (click for recipe), or your favorite salsa
  • Simple guacamole (click for recipe)
  • 1 cup frozen corn kernels, thawed
  • 1 teaspoon of cumin
  • salt & pepper to taste
  • Sour cream

Instructions
  1. To make a butternut pumpkin bowl, preheat the oven to 400 ° F. Rub the outside of the pumpkin thoroughly and cut each half of the center from the stem to the tip of the root. Take the seeds and place them on a baking sheet so that the inside of the pumpkin faces up. Melt 1 tablespoon of unsalted butter and apply a little to each pumpkin. Sprinkle each pumpkin with a pinch of halal salt and bake in the oven for 50-60 minutes or until very tender when pricked with a fork.
  2. When the pumpkin is nice and soft, remove it from the oven and allow it to cool. Take part in, leave a nice border around. I use the open end as a guide and take enough pumpkins to make it even end to end. Reserve pumpkin that you take to make delicious desserts like your Butternut Cheesecake or Oatmeal Butternut Squash Cookies.
  3. When the pumpkin is roasted, prepare rice. Melt 2 tablespoons of unsalted butter in a large skillet and add 1 cup of Basmati rice. Cook the rice until lightly roasted and add 2 cups of broth. I use chicken broth, but vegetable broth works well if you want. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes until most of the water is absorbed. Remove from heat and rest for 5-10 minutes, covered.
  4. Smooth rice with a fork and add 1/2 cup of cheddar cheese, black beans, 2 cups of salsa, 1 cup of corn kernels, 1/4 cup of freshly chopped coriander, 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of powder garlic. Mix everything and give it a taste. Add salt and pepper as you wish. Reserve until ready for squash stuff.
  5. Spoon the rice mixture into a squash bowl to fill. Try to split it evenly. Depending on the size of your pumpkin, you might have a little leftover rice mixture. This is great to be enjoyed in a wrap for lunch the next day or even another dinner with a salad. Add each pumpkin filled with one tablespoon of grated cheese, or more to your liking and bake in a 400 ° F oven until the cheese has melted and everything is heated for up to 15 minutes. Remove from the oven and serve with sour cream and homemade Simple Guacamole.

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