Skip to Content
Menu

Brown Rice Stuffed Butternut Squash

  • Save Recipe
  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Bake this delicious rice, sausage and veggie stuffed butternut squash to make a hearty dinner for four.
By Betty Crocker Kitchens
Updated Mar 26, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 2 small butternut squash (about 2 lbs each)
  • 4 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup brown basmati rice
  • 1 1/4 cups reduced-sodium chicken broth
  • 1 fresh thyme sprig
  • 1 bay leaf
  • 2 links (3 oz each) sweet Italian turkey sausage, casings removed
  • 1 small onion, chopped (1/3 cup)
  • 1 cup sliced cremini mushrooms
  • 1 cup fresh baby spinach leaves
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried sage leaves

Steps

  • 1
    Heat oven to 375°F. Cut each squash lengthwise in half; remove seeds and fibers. Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper. On cookie sheet, place squash, cut-sides down. Bake 35 to 40 minutes until squash is tender at thickest portion when pierced with fork. When cool enough to handle, cut off long ends of squash to within 1/2 inch edge of cavities (peel and refrigerate ends for another purpose).
  • 2
    Meanwhile, in 1-quart saucepan, heat remaining 1 teaspoon oil over medium heat. Add rice to oil, stirring well to coat. Stir in chicken broth, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes until all liquid is absorbed and rice is tender. Remove from heat; discard thyme sprig and bay leaf.
  • 3
    In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is thoroughly cooked. Add mushrooms. Cook 4 minutes or until mushrooms are tender. Stir in cooked rice, spinach and sage; cook about 3 minutes or until spinach is wilted and mixture is hot. Divide sausage-rice mixture between squash halves, pressing down on filling so it forms a slight mound over cavity.

Tips from the Betty Crocker Kitchens

  • tip 1
    Depending on the size squash you start with for this recipe, you’ll have about 4 1/2 cups cubed or 3 cups mashed squash leftover. Freeze leftover cooked squash in freezer containers or resealable freezer plastic bags for up to 1 year.

Nutrition

350 Calories, 10g Total Fat, 14g Protein, 50g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
670mg
28%
Potassium
1170mg
34%
Total Carbohydrate
50g
17%
Dietary Fiber
5g
23%
Sugars
14g
Protein
14g
% Daily Value*:
Vitamin A
750%
750%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved