Butternut squash is widely available in Fall, but I have been seeing spurts of it throughout the summer so when I got it in my weekly produce delivery, I wanted to make something different. This time around, I made stuffed butternut squash filled with rice, pecans, beans, and spinach. It was seasoned with garam masala and a bit of salt and pepper.
Butternut squash, part of the orange/yellow family of vegetables, is loaded with health benefits and has beta-carotene in it, which converts to Vitamin A something we all need for our organs and immune system. It also helps with digestion and helps to boost your immune system since it is high in antioxidants. Many call this squash a superfood and for good reason!
When it comes to making butternut squash, there are a number of ways you can enjoy it. Eat it plain or stuff it with all the goods. I love this combination and flavor because it mixes together nuts, a sweet Indian spice, grains, and greens!
Substitution Ideas:
- Spinach: you can use kale or swiss chard or any green that can be sauteed
- Pecans: you can omit these or use sunflower seeds or pumpkin seeds instead
- Cannellini Beans: you can use chickpeas as an alternative
- Brown Rice: you can use any grain of your choice, quinoa would be good
Vegetarian Stuffed Butternut Squash
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
Butternut Squash
- 1 butternut squash
- olive oil
- salt + pepper to taste
Filling
- 1 tbsp olive oil
- 1/2 cup cooked brown rice
- 1/4 cup pecans, chopped
- 2 cups spinach
- 1/2 cup cannellini beans
- 1/2 tsp garam masala
- salt + pepper to taste
- tahini (optional)
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the squash lengthwise and scoop out the seeds.
- Place the squash on the baking tray and coat both sides with olive oil and a sprinkle of salt and pepper.
- Cook the squash for about 40-50 minutes or until it is soft with a fork.
- Cook brown rice or grains according to package (we used frozen brown rice that needed to be microwaved).
- Drain the cannellini beans and rinse under cold water.
- While the squash cooks, heat a medium pan on medium heat and add olive oil.
- Add the spinach and let it start to wilt, then add in brown rice, pecans, beans, garam masala, and a sprinkle of salt + pepper. Let the mixture get hot and then remove fom heat.
- Place mixture inside the butternut squash when it is cooked and top with tahini and ENJOY!
