Recipes Nugget Markets Signature Recipes
Roasted & Stuffed Butternut Squash
- Prep time
- 15 minutes PT15M
- Cook time
- 40–50 minutes PT50M
- Yield
- 4–6 servings
- Difficulty
This hearty vegetarian entrée combines some of fall’s finest super foods, and also makes a great side!
Ingredients
- 2 small butternut squash, seeded and halved lengthwise
- 1 tablespoon olive oil
- ½ small red onion, chopped coarse
- ⅔ cup cooked wild rice
- 2 tablespoons feta cheese
- ½ cup frozen cranberries, thawed
- ⅓ cup walnuts, roasted and chopped
Preparation
Preheat oven to 350°F.
Rub half of the olive oil on the split squash, then place squash face down on a sheet pan and roast for 30–40 minutes, until brown and caramelized.
After 20 minutes of roasting, combine remaining olive oil with chopped onions and add to the sheet pan for remaining 10–20 minutes.
In a work bowl, mix roasted onions with all remaining ingredients until well combined. Flip squash halves and stuff cavities with the mixture.
Place squash back in oven and cook 10 minutes, or until cheese is melted and golden.
