has everyone been cooking with a lot of squash lately!? i can't seem to get enough of it. just having the different types of squash on my kitchen counter gives me all the fall vibes! today i am partnering with USA RICE to share this fall inspired squash recipe that is easy enough for a weeknight supper, but fancy enough for a small autumn gathering. my stuffed butternut squash with rice features a hearty filling of whole grain rice, ground sausage, sweet red pepper & leafy kale filling. also, this dish is naturally gluten-free (as all rice is both gluten-free & fat free), so it is a great alternative to a bread based stuffing.
now lets talk rice! this cozy dish aside, there are so many simple ways to incorporate rice into any meal of the day (even dessert). rice is a super affordable grain & a little goes a long way. i always like to cook extra to have on hand in the fridge because of its versatility. think a simple rice & pea side dish, crispy arancini (my favourite way to use leftover white rice), a creamy vanilla & cinnamon rice pudding, chicken & rice soup or even adding a scoop to a smoothie! using U.S. grown rice is as local as it gets for canadians & is readily available at every grocery store. lastly, a great twist on this dish if you are in a pinch for time is to dice & roast the butternut squash separately as you prepare the filling on the stove top. once everything is ready, toss it all together in a serving bowl & you have yourself a simple fall side dish.
ingredients
- 1 large butternut squash, halved
- 2 tablespoons olive oil, divided
- 2 sausages, casing removed
- 2 cloves of garlic, minced
- 1 medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cups of freshly torn kale, packed
- salt & pepper, to taste
- 2 cups U.S. grown brown rice, steamed
- 1/2 cup grated fresh mozzarella
- chopped walnuts, to garnish
- grated parmeasn cheese, to garnish
directions
- preheat oven to 400(f) degrees & line a baking sheet with parchment paper.
- place the butternut squash skin side down & brush with a tablespoon of olive oil. season with salt & pepper. roasted until tender, about 45 minutes.
- in a skillet over medium heat add the remaining olive oil & sausage. break up the ground sausage as it cooks to resemble ground meat.
- once the sausage is browned add the garlic, onion & red pepper. cook until the onion turns translucent, about 5 minutes.
- stir in the kale & continue cooking until the kale is wilted, about 2 minutes.
- remove from heat & transfer to a mixing bowl. stir in the rice & mozzarella. season with salt & pepper to taste.
- evenly divide mixture amongst the squash halves. if desired, scoop out a little bit of the squash flesh to create more room for filling.
- transfer bake to oven, reduce heat to 350 degrees & bake for an additional 20 to 25 minutes.
- top with walnuts & parmesan cheese. serve immediately!
