I don’t know what it is about colder weather, but it always gives me the biggest craving for butternut squash. Forget all of that pumpkin spice nonsense! Butternut squash is where the fun is. Ravioli, soup, cookies, YOU NAME IT! But as much as I love butternut squash, it does get a little old eating it the same ways after a while. We thought, “why not make some squash that we can eat two ways? Old and new?” So, we came up with this recipe for stuffed butternut squash which allows you to roast the squash and then scoop out some of the insides to use for something else, like a pie. And as we always try to do, this is again one of those recipes that is super easy to customize to your own taste buds. Have fun!
1 whole butternut squash
2 tbsp butter
1 cups cooked white rice
1/2 cup cheddar cheese, shredded
7.5 oz black beans, drained and rinsed
1 cups salsa
1/2 cup frozen corn kernels, thawed
1 tsp chili powder
1 tsp garlic salt
salt & pepper to taste
guacamole and/or sour cream to garnish
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Begin by preheating the oven to 400 degrees Fahrenheit. Wash and wipe dry the squash, then cut the top 1 inch off. Slice down the middle from the root to stem end and scoop out the seeds. Place in the casserole dish so the cut side is facing up. Put 1 tbsp of butter on each half, broken into little bits to better cover the whole side. Season each side with salt and pepper, then bake in the oven for 50-60 minutes or until very soft when poked with a fork.
When the squash is done, remove it from the oven and allow it to cool. While cooling, prepare the filling.
Mix pre-made rice with the cheese, black beans, salsa, corn, chili powder and garlic salt. Mix all the ingredients and season with salt and pepper to taste.
Once the squash has cooled, scoop out the inside leaving a small border of squash all the way around. Save the squash you scooped out to use for other recipes like ravioli or cheesecake!
Spoon the rice mixture into the squash bowls to fill, try to divide it evenly. Then, put the stuffed squash back into the DoveWare casserole dish and bake again for about 15 minutes, until everything is heated through. Remove from the oven and cut in half to serve. Top with sour cream and guacamole. Enjoy!