This stuffed butternut squash is loaded with fiber-rich black rice, making it a nutritious addition to any meal. Fiber is essential for a healthy diet; it supports digestion, keeps you feeling full, and even helps regulate blood sugar levels. Here, black rice pairs beautifully with chickpeas, nuts, and dried cranberries, creating a flavorful stuffing that’s both filling and satisfying. This dish brings a unique combination of textures and flavors, all while boosting your fiber intake in a delicious way.
Now, a quick potassium note: butternut squash is naturally high in potassium, making this a nutrient-packed meal. Potassium is essential, but if you’re managing kidney health, you’ll want to enjoy this dish in moderation. For everyone else, dig in and savor the sweet, savory, and nutty flavors packed into every bite. This stuffed squash is perfect for a cozy dinner and adds an elegant touch to your plate.
Dr. Blake’s Top Tip: Serve this dish as the vegan option for your main dish at a holiday party.
- Yield: 4 servings
Ingredients
1 medium butternut squash
1 cup black rice or mixed wild rice, cooked according to package instructions
1 cup cooked chickpeas
1/4 cup mix of chopped pecan and almonds
1/4 cup dried cranberries
2 tablespoons chopped parsley
1/2 tablespoon dried thyme
3 tablespoons olive oil
1/2 tablespoon agave syrup
Salt and pepper
Instructions
- Preheat the oven to 400ºF.
- Cut the butternut in half lengthwise. Remove the seeds with a spoon. Then, with the same spoon or a melon baller, hollow out the inside of the squash to make room for the stuffing. Leave 1 inch or so around the outer edge. Set the removed squash flesh aside.
- If the flesh is too hard to remove, you can either remove it after the squash has baked or microwave the squash for 3 minutes on high. I prefer to remove the flesh before the squash bakes because it creates a more stable squash or stuffing. Place the squash on a baking sheet and brush both sides with a tablespoon of olive oil.
- Set the removed squash flesh next to the whole squash halves on the baking sheet and cover the flesh with parchment paper. Bake the squash cut side down in the oven for 30 minutes, along with the squash flesh. Remove from the oven and set aside to cool.
- Mix the rice, chickpeas, dried cranberries, pecans, almonds, dried thyme, chopped parsley, two tablespoons of olive oil, agave syrup, roasted butternut squash flesh, salt and pepper.
- Turn the squash over and stuff the hollowed out squash with the stuffing. If you have too much stuffing, put it in the bottom of an ovenproof dish and cook alongside the squash. Place in the oven for 20 minutes until heated through.
- Serve in with arugula or in the oven dish with the remaining stuffing.
