Brown Buttered Rice Stuffed Squash
I created this recipe back in winter when I was craving all the hearty, warming foods. I’ve been dying to share it with you! It’s one of those versatile recipes that can flow with the seasons. Swamp out acorn squash for a pumpkin or summer squash, use quinoa instead of rice, or add handfuls of thyme, parsley or rosemary to the browned butter mixture. You can even make it vegan by skipping the browning step and using olive oil. The possibilities are endless and the flavor is explosive.
Brown Buttered Rice Stuffed Acorn Squash
Makes: Serves 2-4
Cook time: 30 Minutes
- ½ cup rice
- 1 medium acorn squash
- 1 tablespoon olive oil
- Kosher salt
- ½ cup butter
- 30 fresh sage leaves
- 1 garlic clove, minced
- Preheat oven to 425 degrees. Set 1 cup water to boil on high heat in a medium saucepan. Once water has begun to boil, add rice and simmer till cooked through, about 20 minutes.
- Meanwhile, halve acorn squash lengthwise, removing inside seeds. Coat the inside of the squash halves with olive oil, season with salt. Line baking sheet with parchment paper and roast squash for 20-25 minutes, or until soft but not mushy.
- While squash is baking, brown butter by melting ½ cup (1 stick) butter in a small skillet over medium heat. Cook until dark amber, stirring often, about 6 minutes, and be careful not to let it burn.
- Reduce heat to low. Add sage leaves and garlic until both are light brown. Remove butter from heat and stir in lemon zest.
- By now your rice should be thoroughly cooked and squash removed from oven. Add rice to brown butter mixture, and mix thoroughly. Toss in mushrooms and spinach.
- Carefully fill acorn squash cavities with rice/vegetable mixture and return to oven for 10 minutes. Remove from oven and enjoy!