Rice Stuffing with Butternut Squash

a different take on Thanksgiving stuffing
A different take on Thanksgiving stuffing
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Ingredients

Adjust Servings:
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
Ingredients

Rice Stuffing with Butternut Squash

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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:

Ingridiens for Rice Stuffing with Butternut Squash

Steps to make Rice Stuffing with Butternut Squash

1
Done
15

Cook rice

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
Done

Heat oven and prepare baking dish

Preheat the oven to 375 °F and lightly butter a 3-quart shallow baking pan.

3
Done
6

Cook squash

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
Done
6

Melt butter and cook leek and celery

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
Done
2

Add broth

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
Done
1

Whisk egg

Whisk 1 egg in a large bowl.

7
Done
1

Add rice, squash, leeks, cranberries and parsley

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
Done
1

Top with pecans and butter

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
Done
50

Bake

Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for 20 more minutes until golden brown on top.

10
Done

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 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.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Great recipe! Thanks for sharing!

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