Stuffed butternut squash with Mexican Rice
Do you love stuffed veggies?
If you do then you are in the right place. This stuffed butternut squash with Mexican rice is definitely worth trying. The sweetness of the butternut squash combined with a great texture of the brown rice makes a wonderful dinner to have. You can use cous cous or quinoa if you are not into the rice and it will also work just fine.
Reasons to have this stuffed butternut squash with Mexican Rice
- Easy to make
- Warm and hearty
- Nutritious and filling
- Super delicious
Ingredients
- 1 or 2 butternut squash
- 1 tsp Ceylon cinnamon ( You can use mixed spice)
- Olive oil
For the rice
- 1 cup brown rice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 can chopped tomato
- 2 cups warm water
- 1 tsp chilli powder
- 1 can black beans
- salt, to taste
For garnishing
- Fresh coriander, for garnishing
- 1 jalapeno pepper
Method
- Heat the oven to 200℃. Halve the butternut squash and scoop out the seeds. Place the halves on a baking tray, drizzle with a little olive oil, season with mixed spice or cinnamon and bake in the oven for 35-40 minutes.
- Meanwhile, cook the rice, heat the oil in a pan over medium to high heat. Add onions, garlic and saute until slightly browned. Add tomatoes and tomato puree and chilli powder and cook for about 5 minutes.
- Add rice, gently pour warm water and bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed. Pour black beans over the rice and stir until well combined. add salt to taste
- Take out the butternut squash from the oven, add rice to the squash, add chopped jalapeño peppers to taste and garnish with coriander.
- Serve and enjoy!
Stuffed butternut squash with Mexican Rice
A delicious, warm and hearty dinner, full of wonderful flavour and super nutritious
Ingredients
- 1 -2 butternut squash
- 1 tsp ceylon cinnamon or mixed spice
- 1 tbsp Olive oil
For the rice
- 1 cup brown rice
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 medium onion chopped
- 1 can tomatoes chopped
- 2 cups warm water
- 1 tsp chilli powder
- 1 can black beans
- to taste salt
For the garnish
- Fresh coriander chopped
- 1 jalapeno pepper
Instructions
- Heat the oven to 200℃. Halve the butternut squash and scoop out the seeds. Place the halves on a baking tray, drizzle with a little olive oil, season with mixed spice or cinnamon and bake in the oven for 35-40 minutes.
- Meanwhile, cook the rice, heat the oil in a pan over medium to high heat. Add onions, garlic and saute until slightly browned. Add tomatoes and tomato puree and chilli powder and cook for about 5 minutes.
- Add rice, gently pour warm water and bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed. Pour black beans over the rice and stir until well combined.
- Take out the butternut squash from oven, add rice to the squash, add chopped jalapeons to taste and garnish with coriander.
- Serve and Enjoy!
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