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Butternut Squash with Rice Stuffing

A healthy meal to share!
Cooking Time
45
Difficulty
3
Servings
6

Ingredients For This Recipe

  • 1 medium butternut squash, seeded, cut lengthwise
  • 2 cups white rice, long grain
  • 3 cups vegetable stock
  • 1 cup broccoli florets, chopped
  • 1 cup frozen or fresh peas
  • ½ bunch cilantro, finely chopped
  • ½ lime, juiced
  • Kosher salt, to taste
  • 4 paper towels soaked in water
  •  

Preparation

  1. Place paper towels in Dutch oven; add squash, skin side up.
  2. Cover with Redi-Temp™ valve open and cook over medium high heat until it whistles.
  3. Reduce heat to low; close valve and cook for 10 minutes; flip and cook 10 more minutes or until tender.
  4. Carefully, transfer squash to cutting board and keep warm.
  5. Discard paper towels and clean Dutch oven. Add rice, vegetable stock and salt to taste; cover with Redi-Temp™ valve open.
  6. Turn heat to medium high and wait until it whistles.
  7. Reduce heat to low; close valve and cook for 15 minutes or until done.
  8. Fluff rice; fold in broccoli, peas, cilantro, lime juice and salt to taste.
  9. Cover and let residual heat cook the vegetables for about 5 minutes.
  10. Scoop out some flesh from squash halves, leaving a ½” border.
  11. Dice the squash flesh you removed and mix with rice.
  12. Season squash with salt to taste and fill with rice mixture.
  13. Slice, plate, and garnish.
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