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Brown Rice Stuffed Butternut Squash
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Try baking savory sausage and vegetable stuffed butternut squash for a satisfying dinner for four.
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
Instructions:
  • Preheat the oven to 375°F. Halve each squash lengthwise and scoop out the seeds. Drizzle the cut sides with 3 teaspoons of olive oil and season with salt and pepper. Place the squash halves, cut-sides down, on a baking sheet. Bake for 35 to 40 minutes until the squash is tender. Once cooled, trim the long ends of the squash, leaving a 1/2 inch edge around the cavities (save the peel for later use).
  • In a 1-quart saucepan, warm up the remaining 1 teaspoon of oil over medium heat. Add the rice and stir well to coat it with the oil. Mix in the chicken broth, thyme, and bay leaf. Bring it to a boil, then lower the heat, cover, and let it simmer for 30 to 35 minutes until the liquid is absorbed, and the rice is tender. Once done, take it off the heat and remove the thyme sprig and bay leaf.
  • Heat sausage and onion in a 10-inch nonstick skillet over medium-high heat for 8 to 10 minutes until sausage is fully cooked while stirring often. Include mushrooms and cook for an additional 4 minutes until mushrooms are tender. Mix in cooked rice, spinach, and sage and cook for about 3 minutes until spinach wilts and the mixture is hot. Spoon the sausage-rice mixture evenly into the squash halves, pressing down to form a slight mound over the cavity.

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