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Rice Stuffing with Butternut Squash

Rice Stuffing with Butternut Squash

Name: Rice Stuffing with Butternut Squash
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: Wild Rice Blend 2 cups; Bay leaf 2; Unsalted butter 6 tbsp; Vegetable oil 1 tbsp; Butternut squash 4 cups; Kosher Salt; Black pepper; Leek 1 bunch; Celery 2 stalks; Vegetable broth 1 cup; Large eggs 1; Cranberries 1 cup; Parsley 1 cup; Pecans 1 cup

a different take on Thanksgiving stuffing

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1h 20m
Serves 6
Easy
375 °F
(1)

Ingredients

	2 cups Wild Rice Blend
	2 Bay leaf
	6 tbsp Unsalted butter plus more for the baking dish
	1 tbsp Vegetable oil
	4 cups Butternut squash peeled, chopped ½-inch cubes
	Kosher Salt to taste
	Black pepper to taste, freshly ground
	1 bunch Leek white and light green parts, halved lengthwise, thinly sliced and rinsed
	2 stalks Celery chopped
	1 cup Vegetable broth low-sodium, or chicken broth
	1 Large eggs
	1 cup Cranberries dried
	1 cup Parsley chopped
	1 cup Pecans chopped

Nutritional information

329

Calories

21.2g

Fat

31.1g

Carbohydrate

5.5g

Protein

62mg

Cholesterol

382mg

Sodium

Cuisine:

American Recipes

Ingredients

2 cups Wild Rice Blend
2 Bay leaf
6 tbsp Unsalted butter
plus more for the baking dish
1 tbsp Vegetable oil
4 cups Butternut squash
peeled, chopped ½-inch cubes
Kosher Salt
to taste
Black pepper
to taste, freshly ground
1 bunch Leek
white and light green parts, halved lengthwise, thinly sliced and rinsed
2 stalks Celery
chopped
1 cup Vegetable broth
low-sodium, or chicken broth
1 Large eggs
1 cup Cranberries
dried
1 cup Parsley
chopped
1 cup Pecans
chopped

Rice Stuffing with Butternut Squash

This Rice Stuffing with Butternut Squash is a very different way to make the annual stuffing to accompany your roast turkey dinner. I love trying different Thanksgiving options and this is one of my favorite stuffing recipes. It still contains that seasonal favorite – cranberries!

I start by cooking rice and butternut squash. Then I sauté some veggies which I mix with egg. Next I mix the eggy veggies with the cooked rice and butternut squash in a large bowl. I transfer the stuffing to a buttered baking dish and top with butter and pecans. Bake in the oven until golden and enjoy with roast turkey.

To make Rice Stuffing with Butternut Squash, you will need the following ingredients:

Steps to make Rice Stuffing with Butternut Squash

1	Cook rice	15
Add 2 cups of rice to a large saucepan of boiling water with 2 bay leaves. Reduce the heat to a simmer and cook the rice according to package directions. Drain well. Spread the rice out on a baking sheet to cool and discard the bay leaves.
2	Heat oven and prepare baking dish
Preheat the oven to 375 °F and lightly butter a 3-quart shallow baking pan.
3	Cook squash	6
Heat 1 tablespoon of vegetable oil over medium-high heat in a large pan or skillet. Add 4 cups of chopped squash and season to taste with salt and pepper. Cook, stirring occasionally for 5 minutes until tender and golden. Transfer to a plate to cool.
4	Melt butter and cook leek and celery	6
Melt 4 tablespoons of butter over medium-high heat in the same large skillet or pan. Add the leeks and celery and cook while stirring for 5 minutes until tender.
5	Add broth	2
Pour in 1 cup of broth and season with 1 teaspoon salt and a few grinds of pepper. Bring the mixture to a simmer, before removing from the heat.
6	Whisk egg	1
Whisk 1 egg in a large bowl.
7	Add rice, squash, leeks, cranberries and parsley	1
Add the cooked rice and squash, the leek-broth mixture and 1 cup each of cranberries and parsley to the egg and mix well.
8	Top with pecans and butter	1
Transfer the stuffing to the buttered baking dish. Scatter 1 cup of pecans over the top and chop the remaining 2 tablespoons of butter into small cubes and scatter them over the pecans.
9	Bake	50
Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for 20 more minutes until golden brown on top.
10	Serve
Serve warm alongside your Thanksgiving dinner.

This Rice Stuffing with Butternut Squash is a different way to make Thanksgiving stuffing this year. Try it out and make sure you tag all your Thanksgiving cooking photos with #cookmerecipes.

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.