Roasted Butternut Squash Stuffed With Veggie Rice

Roasted Butternut Squash Stuffed With Veggie Rice


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Try out this filling and flavorful vegetarian-friendly dish! Enjoy tender roasted butternut squash stuffed with paprika seasoned wild rice and veggies.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

2 servings


  • 1 butternut squash, halved lengthwise and seeded
  • 1 C. wild rice, cooked
  • ½ red bell pepper, diced
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tsp. paprika

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Preheat oven to 350 degrees. Place squash halves sliced side down in a baking dish with a small amount of water. Bake for 30 minutes and set aside to cool. In a skillet, heat oil and sauté bell pepper, shallot, and garlic until softened. In a bowl, mix rice, sautéed veggies, salt, pepper, and paprika. Once butternut squash has cooled, scoop out the pulp and fill with rice mixture. Bake for an additional 20 minutes until tender.

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