RICE STUFFED BUTTERNUT SQUASH
This butternut squash stuffed with rice, pistachios and herbs makes a perfect weekend dinner recipe for all the family. Vegetarian, gluten-free and low histamine. Serves 2 generously.
Provided by Claire
Categories Dinner Lunch Main Course
Time 1h20m
Number Of Ingredients 16
Steps:
- Preheat the oven to 200C and line a baking tray with parchment paper.
- Slice the squash lengthways, and slice a small sliver off the bottom so the squash can sit flat on the tray. Remove the seeds. Score the squash, drizzle with 1 tsp of olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes until softened.
- While the squash is baking, cook your rice unless you have already done so.
- Pour 1 tsp of olive oil into a pan and then add the onion and garlic. Fry on a low heat for 4-5 minutes until softened. Add the bell pepper and herbs. Cook for a further 4-5 minutes. Then add in the rice, mozzarella, pistachios and pumpkin seeds and stir to combine.
- Remove the squash from the oven, and once cooled enough to handle, scoop out the centre of the squash. Cut into 1/2 inch chunks (roughly) and add to the pan with the rice. Stir to combine and then spoon into the centre of the squash.
- Carefully(!) place one of the halves of the squash onto the other and tie with kitchen string in a couple of places. Return to the oven and bake for a further 15-20 minutes.
- While the squash is cooking make a simple tahini sauce by combining the tahini and water and stirring well until it forms a sauce. Sprinkle with a little sweet paprika.
- Plate up your squash, and drizzle with the tahini sauce. Serve immediately and enjoy!
RICE-STUFFED BUTTERNUT SQUASH
The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season. -Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes., Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell. , In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender.
Nutrition Facts : Calories 443 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 92g carbohydrate (36g sugars, Fiber 13g fiber), Protein 11g protein.
VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH
This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.
Provided by Food Network Kitchen
Time 1h45m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
- Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
- Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.
PERSIAN RICE-STUFFED BUTTERNUT SQUASH
Dried cherries, pistachios and ready-cooked rice make an easy, flavorful stuffing. Roasted butternut squash is the perfect cooking vessel, with extra-easy cleanup! Courtesy of 200 Best Sheet Pan Recipes by Camilla Saulsbury © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Provided by Oh My Veggies
Categories Main Course Side Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C)
- 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with foil or parchment paper
- Using a metal spoon, scrape out seeds and membranes from squash halves. Using a sharp knife, score the flesh. Place squash, cut side up, on prepared pan, spacing evenly. Brush cut sides with 2 tbsp (30 mL) oil and season with salt and pepper. Roast in preheated oven for 35 minutes.
- Remove pan from oven and add red pepper alongside squash. Drizzle pepper with 1 tbsp (15 mL) oil. Roast for 10 minutes.
- Meanwhile, in a medium bowl, combine rice, pistachios, green onions, cherries, cinnamon, cumin and the remaining oil. Season to taste with salt and pepper.
- Remove pan from oven and spoon rice mixture into squash cavities. Roast for 15 to 18 minutes or until squash is fork-tender and stuffing is warmed through.
Nutrition Facts : Calories 496 kcal, Carbohydrate 66 g, Protein 11 g, Fat 25 g, SaturatedFat 3 g, Sodium 21 mg, Fiber 12 g, Sugar 17 g, UnsaturatedFat 21 g, ServingSize 1 serving
HONEY-WALNUT-WILD RICE STUFFED BUTTERNUT SQUASH
Bake this classic nuts and wild rice stuffed squash as a perfect side dish for any meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place squash, cut side down, in sprayed pan. Bake at 375°F. for 30 minutes.
- Meanwhile, in medium bowl, combine wild rice, cranberries, walnuts, 1 tablespoon of the honey, marjoram and 1/4 teaspoon of the salt; mix well. In small bowl, combine remaining tablespoon honey, apple juice concentrate and butter.
- Remove squash from oven. Turn cut side up. Sprinkle with remaining 1/4 teaspoon salt. Brush with honey-butter mixture. Spoon wild rice mixture into each half. Drizzle with any remaining honey-butter mixture.
- Return to oven; bake an additional 30 minutes or until squash is tender and filling is thoroughly heated, covering with foil during last 10 minutes of baking.
Nutrition Facts : Calories 370, Carbohydrate 71 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 34 g
BROWN RICE STUFFED BUTTERNUT SQUASH
Bake this delicious rice, sausage and veggie stuffed butternut squash to make a hearty dinner for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Cut each squash lengthwise in half; remove seeds and fibers. Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper. On cookie sheet, place squash, cut-sides down. Bake 35 to 40 minutes until squash is tender at thickest portion when pierced with fork. When cool enough to handle, cut off long ends of squash to within 1/2 inch edge of cavities (peel and refrigerate ends for another purpose).
- Meanwhile, in 1-quart saucepan, heat remaining 1 teaspoon oil over medium heat. Add rice to oil, stirring well to coat. Stir in chicken broth, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes until all liquid is absorbed and rice is tender. Remove from heat; discard thyme sprig and bay leaf.
- In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is thoroughly cooked. Add mushrooms. Cook 4 minutes or until mushrooms are tender. Stir in cooked rice, spinach and sage; cook about 3 minutes or until spinach is wilted and mixture is hot. Divide sausage-rice mixture between squash halves, pressing down on filling so it forms a slight mound over cavity.
Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 35 mg, Fat 2, Fiber 5 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 14 g, TransFat 0 g
STUFFED BUTTERNUT SQUASH
I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike.
Provided by BMARYV
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
- Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
- Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!
Nutrition Facts : Calories 714.3 calories, Carbohydrate 166.2 g, Fat 3 g, Fiber 33 g, Protein 21.5 g, SaturatedFat 0.5 g, Sodium 1812.3 mg, Sugar 23.5 g
RICE STUFFING WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the rice and bay leaves, reduce the heat to a simmer and cook as the label directs; drain well. Discard the bay leaves. Spread out the rice on a baking sheet to cool.
- Meanwhile, preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring, until softened and golden, 5 minutes. Transfer to a plate to cool.
- Melt 4 tablespoons butter in the same skillet over medium-high heat. Add the leeks and celery and cook, stirring, until softened, 5 minutes. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the egg in a large bowl. Stir in the rice, squash, leek-broth mixture, cranberries and parsley. Transfer to the baking dish; top with the pecans. Cut the remaining 2 tablespoons butter into small cubes; scatter over the pecans. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.Special equipment:
STUFFED BUTTERNUT SQUASH WITH WILD RICE
Healthy, hearty and wholesome stuffed butternut squash with wild rice and mushrooms is an easy cozy vegetarian dinner or side dish for fall. The best comfort food.
Provided by Sam | Ahead of Thyme
Categories Vegetarian
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F.
- Cut the butternut squash in half lengthwise and remove seeds with a spoon. Place butternut squash, cut side up, onto a baking sheet. Brush on some oil and sprinkle chopped thyme on top.
- Bake for 45 mins, or until soft. Insert a fork to check doneness. If it's fork tender, it's ready.
- Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. Drain it well and set aside.
- Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onions and mushrooms and sauté for 2-3 minutes until onions are soft.
- Add rice and stir well to combine. Add peas, vegetable stock powder, salt, and pepper. Mix well and cook for 5 minutes.
- Add approximately one cup of water (water level should be one inch above the mixture) and bring it to a simmer over medium heat. Turn heat down to low, cover and simmer for 25-30 minutes. Check occasionally to see if the liquid is absorbed.
- Turn off the heat and let it sit for another 10 to 15 minutes. The rice is still cooking by the residual heat. Gently fluff the rice. Note that this rice mixture is supposed to be a little mushy.
- Once the squash is fork tender, let it cool down to room temperature, or cool enough to handle. Scoop out the pulp, leaving the butternut squash shell at 1/2-inch thick.
- Add the pulp to the rice, and stir well to combine. Transfer the rice mixture evenly amongst the two shells.
- Sprinkle cheese on top (optional). If adding cheese, place the stuffed squash back into the oven and broil on high for 3 minutes, or until the cheese melts and turn golden brown on top. Keep a close eye on the broiler as things can burn quickly.
- Let the stuffed butternut squash cool for 5 minutes before serving. Sprinkle fresh parsley on top.
Nutrition Facts : ServingSize 1/3 squash halves, Calories 292 calories, Sugar 5.5 g, Sodium 480.5 mg, Fat 7.7 g, SaturatedFat 4.2 g, TransFat 0.1 g, Carbohydrate 49.6 g, Fiber 5.4 g, Protein 9.7 g, Cholesterol 10.9 mg
PRESSURE-COOKER BUTTERNUT RICE PUDDING
This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
GROUND BEEF-STUFFED BUTTERNUT SQUASH
Delicious stuffed butternut squash dish that's full of flavor!
Provided by alohakellygirl
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut the butternut squash in half, lengthwise. Scoop out and throw away seeds. Brush the cut side of squash with 1 teaspoon oil. Place cut-side down onto a baking sheet and cover with aluminum foil.
- Bake in the preheated oven until tender, about 30 minutes. Remove and let cool, 5 to 10 minutes. Leave the oven on.
- Heat 1 tablespoon oil in a large saute pan or skillet over medium-high heat. Cook and stir ground beef in the hot oil until browned and crumbly, about 10 minutes. Add onion, apple, and garlic. Continue to cook, while stirring around, until vegetables are slightly soft, 5 to 10 minutes more.
- Turn squash over and place cut-side up onto the baking pan. Fill the centers of the squash with beef mixture. Dot each with 1 tablespoon butter and sprinkle with 1 tablespoon brown sugar.
- Bake, uncovered, in the preheated oven until brown sugar is golden brown, 15 to 25 minutes. Take out of the oven and sprinkle each half with goat cheese. Serve.
Nutrition Facts : Calories 1039.8 calories, Carbohydrate 88.7 g, Cholesterol 194.8 mg, Fat 57.2 g, Fiber 12.8 g, Protein 50.7 g, SaturatedFat 25.3 g, Sodium 386.6 mg, Sugar 35.9 g
WILD-RICE STUFFED SQUASH
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
- Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
- Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
Nutrition Facts : Calories 463 g, Fat 17 g, Fiber 8 g, Protein 10 g
STUFFED BUTTERNUT SQUASH RECIPE BY TASTY
Here's what you need: butternut squash, olive oil, rice, vegetable stock, garlic, tomatoes, black beans, corn, fresh cilantro, cumin, chili powder, salt, pepper
Provided by Chandreyee Sen
Yield 6 servings
Number Of Ingredients 13
Steps:
- preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise and scoop out seeds.
- Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
- Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
- In a pot or sauté pan over medium heat, add one tablespoon olive oil. Then add rice and vegetable stock. Cover the lid and cook it for few minutes until the rice is soft.
- Add garlic, tomatoes, black beans, corn, cilantro, cumin, chili powder, and salt and mix well until the spices are fragrant.
- Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. and add it to the rice mixture. Then add cheddar cheese.
- Now, scoop rice mixture into squash halves until full. Sprinkle more cheddar cheese on top.
- Bake 400 °F (200 °C) for 40 minutes.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 39 grams, Fat 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 7 grams
More about "rice stuffed butternut squash recipes"
STUFFED BUTTERNUT SQUASH RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
STUFFED BUTTERNUT SQUASH RECIPE - LIFE TASTES GOOD
From ourlifetastesgood.com
PERSIAN RICE-STUFFED BUTTERNUT SQUASH (FROM 200 BEST …
From ashleighgrange.com
BAREFOOT CONTESSA | WARM BROWN RICE & BUTTERNUT …
From barefootcontessa.com
10 BEST STUFFED BUTTERNUT SQUASH WITH MEAT RECIPES
From yummly.com
10 BEST VEGETARIAN STUFFED BUTTERNUT SQUASH RECIPES
From yummly.com
BUTTERNUT SQUASH AND WILD RICE STUFFING RECIPE
From cookieandkate.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
WILD RICE STUFFED BUTTERNUT SQUASH - AT ELIZABETH'S TABLE
From atelizabethstable.com
Cuisine AmericanCategory MainsServings 8Total Time 1 hr
STUFFED BUTTERNUT SQUASH WITH CHICKEN AND RICE RECIPE
From sparklesofyum.com
UNSTUFFED WINTER SQUASH WITH SPICED RICE AND LENTILS
From infinebalance.com
VEGETARIAN BIRYANI (INDIAN RICE) STUFFED WINTER SQUASH
From homesteadandchill.com
WILD RICE STUFFED BUTTERNUT SQUASH - INSPIRALIZED
From inspiralized.com
RICE STUFFED BUTTERNUT SQUASH RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
BUTTERNUT SQUASH STUFFED WITH PESTO RICE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
VEGAN STUFFED BUTTERNUT SQUASH (THANKSGIVING FOR TWO) - HITK
From chocolatemoosey.com
CHICKEN & RICE WITH BUTTERNUT SQUASH - THE MIDNIGHT BAKER
From bakeatmidnite.com
RICE STUFFED BUTTERNUT SQUASH - NYAM & TROD
From nyamandtrod.com
RICE STUFFING WITH BUTTERNUT SQUASH RECIPE - COOK.ME RECIPES
From cook.me
VEGAN STUFFED BUTTERNUT SQUASH WITH RICE & CHIMICHURRI
From cookingwithelo.com
STUFFED SQUASH WITH WILD RICE & MUSHROOMS - THE LAST FOOD BLOG
From thelastfoodblog.com
STUFFED BUTTERNUT SQUASH - SPEND WITH PENNIES
From spendwithpennies.com
PERSIAN RICE-STUFFED BUTTERNUT SQUASH FROM 200 BEST SHEET PAN …
From ohmyveggies.com
TASTE THE WORLD: PERSIAN RICE STUFFED BUTTERNUT SQUASH
From minamade.com
STUFFED SQUASH WITH GROUND BEEF AND RICE - NOURISH NUTRITION BLOG
From nourishnutritionblog.com
FETA-STUFFED SQUASH RECIPE WITH LEMON | OLIVEMAGAZINE
From olivemagazine.com
VEGAN STUFFED BUTTERNUT SQUASH WITH RICE & POMEGRANATE
From dwellbymichelle.com
STUFFED BUTTERNUT SQUASH WITH RICE AND DRIED CRANBERRIES
From foodtalkdaily.com
BUTTERNUT SQUASH AND PORK RECIPES - THERESCIPES.INFO
From therecipes.info
VEGGIE, RICE & BEAN STUFFED BUTTERNUT SQUASH - FANNETASTIC FOOD
From fannetasticfood.com
STUFFED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGAN WILD RICE & LENTIL STUFFED BUTTERNUT SQUASH - RUNNING ON …
From runningonrealfood.com
BEST VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH RECIPES
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love