Butternut squash is a seasonal vegetable. It is a versatile vegetable that can be used in salads, soups, pizzas and add to vegetable juice.. When buying, you should look for one which is heavy for its size and has smooth and uniform skin. This squash can be stored up to 3 months in a cool and dry place without refrigeration.
Today I am going to bake this squash. This recipe requires extra bit of work but it is worth the effort. This is not a spicy dish. We are not going to add any spice other than pepper and salt.
This is a vegetarian dish.
Preparation time : one hour 30 minutes. Baking takes 45 minutes to an hour.
Cooking time: 30 minutes
Serves: 2
Ingredients
Main
1 butternut squash 300 grams
1 cup cooked rice
Others
1 onion coarsely chopped
30 grams green peas
30 grams of button mushrooms sliced thinly
3 cloves garlic
½ teaspoon salt
¼ teaspoon black pepper powder
3 tablespoon of coconut milk
30 grams of cheese of your choice
2 table spoon vegetable oil
Preparation
Cut the squash into two halves. Remove the seeds. Cover the buttered baking tray with two sheets of baking paper. This will make cleaning easy at the end. Place the squash on the baking tray and bake at oven temperature of 200 degrees centigrade for 45 minutes. Bigger squash would take about 1 hour.
After baking let it cool for about 10 minutes. Lift the first sheet of paper underneath and turn it over to turn the squash. Now scoop out about half of the orange flesh. In a small sauce pan mix the squash flesh just scooped out, with 1 table spoon of coconut milk, ¼ teaspoon of salt and ¼ teaspoon of pepper powder and put it on medium heat and cook for one minute. Set the saucepan aside and let it cool.
Now fill the squash shell lying on the tray (after scooping out the flesh) with the rice mix.
Top it with the cheese.
And bake again for 5 to 10 minutes or till the cheese melts. You can bake it till the cheese browns. I don’t like the cheese to brown so I will remove the squash as soon as the cheese melts.
Baked butternut squash rice is ready. Try this dish it is not difficult.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
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| Butternut squash baked rice |
Today I am going to bake this squash. This recipe requires extra bit of work but it is worth the effort. This is not a spicy dish. We are not going to add any spice other than pepper and salt.
This is a vegetarian dish.
Recipe summary
For
Butternut squash baked rice ( vegetarian)
Preparation time : one hour 30 minutes. Baking takes 45 minutes to an hour.
Cooking time: 30 minutes
Serves: 2
1. Cut the 300 grams squash into two halves. Remove the seeds. Cover the buttered baking tray with two sheets of baking paper. This will make cleaning easy at the end. Place the squash on the baking tray and bake at oven temperature of 200 degrees centigrade for 45 minutes. Bigger squash would take about 1 hour.
Now scoop out about half of the orange flesh. In a small sauce pan mix the squash flesh just scooped out, with 1 table spoon of coconut milk, ¼ teaspoon of salt and ¼ teaspoon of pepper powder and put it on medium heat and cook for one minute. Set the saucepan aside and let it cool.
3. In a frying pan or a wok add 2 table spoon vegetable oil and heat it. When the oil gets hot lower the heat and add 1 onion coarsely chopped and fry for 5 minutes.
4. Add 30 grams green peas and 30 grams of button mushrooms sliced thinly and fry for another 5 minutes.
5. Add the reserved squash flesh, stir and fry for two minutes. Now add the cooked rice and remaining 1 tablespoon coconut milk and ¼ tea spoon of salt, and stir well. Fry for two minutes and take off the heat.
6. Now fill the squash shell lying on the
tray (after scooping out the flesh) with the rice mix. Top it with the 30 grams cheese. And bake again for 5 to 10 minutes or till the cheese melts. You can bake it till the cheese browns. I don’t like the cheese to brown so I will remove the squash as soon as the cheese melts.
Try this dish it is not difficult.
Baked butternut squash rice is ready.
For
Butternut squash baked rice ( vegetarian)
Preparation time : one hour 30 minutes. Baking takes 45 minutes to an hour.
Cooking time: 30 minutes
Serves: 2
1. Cut the 300 grams squash into two halves. Remove the seeds. Cover the buttered baking tray with two sheets of baking paper. This will make cleaning easy at the end. Place the squash on the baking tray and bake at oven temperature of 200 degrees centigrade for 45 minutes. Bigger squash would take about 1 hour.
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| Butternut squash |
2. After baking let it cool for about 10 minutes. Lift the first sheet of paper underneath and turn it over to turn the squash.
Now scoop out about half of the orange flesh. In a small sauce pan mix the squash flesh just scooped out, with 1 table spoon of coconut milk, ¼ teaspoon of salt and ¼ teaspoon of pepper powder and put it on medium heat and cook for one minute. Set the saucepan aside and let it cool.
3. In a frying pan or a wok add 2 table spoon vegetable oil and heat it. When the oil gets hot lower the heat and add 1 onion coarsely chopped and fry for 5 minutes.
4. Add 30 grams green peas and 30 grams of button mushrooms sliced thinly and fry for another 5 minutes.
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| Ingredients |
5. Add the reserved squash flesh, stir and fry for two minutes. Now add the cooked rice and remaining 1 tablespoon coconut milk and ¼ tea spoon of salt, and stir well. Fry for two minutes and take off the heat.
6. Now fill the squash shell lying on the
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| Butternut squash baked rice |
Try this dish it is not difficult.
Baked butternut squash rice is ready.
Recipe follows in detail with pictures.
Preparation time : one hour 30 minutes. Baking takes 45 minutes to an hour.
Cooking time: 30 minutes
Serves: 2
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| Butternut squash |
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| Ingredients for Butternut squash baked rice ( vegetarian) |
Main
1 butternut squash 300 grams
1 cup cooked rice
Others
1 onion coarsely chopped
30 grams green peas
30 grams of button mushrooms sliced thinly
3 cloves garlic
½ teaspoon salt
¼ teaspoon black pepper powder
3 tablespoon of coconut milk
30 grams of cheese of your choice
2 table spoon vegetable oil
Preparation
Cut the squash into two halves. Remove the seeds. Cover the buttered baking tray with two sheets of baking paper. This will make cleaning easy at the end. Place the squash on the baking tray and bake at oven temperature of 200 degrees centigrade for 45 minutes. Bigger squash would take about 1 hour.
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| Butternut squash on the baking tray |
After baking let it cool for about 10 minutes. Lift the first sheet of paper underneath and turn it over to turn the squash. Now scoop out about half of the orange flesh. In a small sauce pan mix the squash flesh just scooped out, with 1 table spoon of coconut milk, ¼ teaspoon of salt and ¼ teaspoon of pepper powder and put it on medium heat and cook for one minute. Set the saucepan aside and let it cool.
Method
In a frying pan or a wok add the vegetable oil and heat it. When the oil gets hot lower the heat and add onion and fry for 5 minutes. Add green peas and mushroom and fry for another 5 minutes. Add the reserved squash flesh, stir and fry for two minutes. Now add the cooked rice and remaining coconut milk and ¼ tea spoon of salt and stir well. Fry for two minutes and take off the heat.Now fill the squash shell lying on the tray (after scooping out the flesh) with the rice mix.
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| Baked butternut squash filled with rice |
Top it with the cheese.
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| Cheese spread on the rice |
Baked butternut squash rice is ready. Try this dish it is not difficult.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
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