Butternut Squash Bowls with Rice and Walnut Stuffing

By / Photography By Jen Maffett | November 08, 2018

Ingredients

  • 5 roasted bowls from butternut squash (each bowl is half of a base of the squash)
  • 2 ¾ cups cooked mixed rice (red, wild, brown, etc.; 1 cup dry)
  • ½ cup diced onion
  • 1 tablespoon minced garlic
  • ½ cup diced red pepper
  • ½ pound portabella mushrooms, chopped coarsely
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons each freshly chopped parsley, sage and lovage
  • 1 cup chopped walnuts
  • ½ cup mushroom stock

Preparation

1. While your bowls are roasting, create your stuffing on the stovetop. In your pot, quickly toast the walnuts then set aside. Then cook your one cup of rice. When it is done, reserve the rice and rinse the pot. If you have already cooked your rice, skip ahead.

2. Add oil to the pot and saute onions and garlic until tender and lightly browned.

3. Add mushrooms and peppers and cook until almost tender. If you are using celery instead of lovage add it now.

4. Add stock. Then add cooked rice and herbs, stirring until thickened.

5. Add in the toasted walnuts. Season to taste with salt and pepper.

6. Serve in warm squash bowls. For smaller side servings make the bowls into quarters instead of halves. Add some cooked sausage if you wish.

About this recipe

Note: If you don’t have lovage, consider using ½ cup chopped celery or chopped celery leaves as a substitute. Lovage, a staple in my garden, has more kick than celery, so you use less.

If you are making more dishes, rinse the pot and get ready to finish off the bruschetta next.

This dish goes nicely with a side salad of arugula and apple with feta crumbles (ingredients not included on shopping list).

Ingredients

  • 5 roasted bowls from butternut squash (each bowl is half of a base of the squash)
  • 2 ¾ cups cooked mixed rice (red, wild, brown, etc.; 1 cup dry)
  • ½ cup diced onion
  • 1 tablespoon minced garlic
  • ½ cup diced red pepper
  • ½ pound portabella mushrooms, chopped coarsely
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons each freshly chopped parsley, sage and lovage
  • 1 cup chopped walnuts
  • ½ cup mushroom stock