Stuffed Butternut Squash with Pork, Jasmine Rice & Apple
Ingredients
- 3/4 cups Carolina® Jasmine Rice
- 2 butternut squashes (about 2 1/2 lb each)
- 2 tbsp olive oil
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1/4 cup butter
- 1/2 onion, diced
- 2 cloves garlic, minced
- 4 oz lean ground pork
- 1 stalk celery, diced
- 1/2 red bell pepper, diced
- 1/2 apple, diced
- 1 tbsp finely chopped fresh thyme
- 1 1/2 cups reduced sodium chicken broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup pitted green olives
- 1/4 cup raisins
- 1 cups shredded Monterey Jack cheese
- 1/4 cup pumpkin seeds
- 2 green onions, thinly sliced
- 2 tbsp fresh parsley, finely chopped
Instructions
Roasted butternut squash is filled with a savory blend of ground pork, apple, seasonings and vegetables all simmered with Carolina® Jasmine Rice and broth for a vibrant and tasty dish.
Step 1
Preheat oven to 400ºF. Cut each butternut squash in half lengthwise and scrape out seeds with a spoon. Brush with oil; season with 1/2 tsp each salt and pepper. Place squash halves cut side down on parchment paper–lined baking sheet.
Step 2
Bake for 45 to 60 minutes or until tender; let cool slightly. Using large spoon, scoop out pulp, leaving 1-inch border all around. Chop pulp; set aside.
Step 3
Meanwhile, melt butter in large saucepan set over medium heat; cook onion and garlic for 4 to 5 minutes or until softened. Add pork, celery, bell pepper, apple, thyme, and remaining salt and pepper; cook for 5 to 8 minutes or until pork is browned and vegetables are softened.
Step 4
Stir in rice and broth; bring to boil. Cover and cook for 20 minutes or until rice is tender, pork is cooked and most of the liquid is absorbed. Remove from heat; cover and let stand for 5 minutes.
Step 5
Fluff rice mixture with fork; mix in reserved squash, Parmesan, olives and raisins. Divide rice mixture among squash shells; top with Monterey Jack, pumpkin seeds and green onions.
Step 6
Place stuffed squash on large parchment paper–lined baking sheet; bake in 400˚F oven for 15 to 20 minutes or until cheese is golden and filling is heated through. Garnish with parsley.
Recipe Tips
- Substitute acorn squash for butternut squash, if desired, or use summer squash like zucchini if butternut squash is not in season.
- Add 4 slices cooked and crumbled bacon to stuffing if desired.
- Roast butternut squash seeds if desired. Wash seeds, removing any stringy pulp attached to them. Spread in single layer on paper towel–lined baking sheet. Let stand for 1 to 2 hours or until completely dry. Toss with a bit of oil and sprinkle with salt. Spread in single layer on baking sheet; bake in 325˚F oven, stirring occasionally, for 20 to 30 minutes or until golden and crisp. Let cool completely. Store in airtight container for up to 1 week.
Autumn-Inspired Recipes
One of the best parts about the change of seasons is the abundance of fall vegetables and the wide variety of autumn-inspired recipes that can be prepared like a savory Roasted Harvest Veggie Paella or a sweet Pumpkin and Ginger Rice Creme Caramel.
For this recipe, there is no shortage of delicious vegetables and fruits for a blend of both sweet and salty tastes. We’ve taken the traditional recipe for Stuffed Peppers, swapped in butternut squash and created a delicious filling made with complementing flavors. Roasted butternut squash is used as the perfect vessel for holding onto a filling that starts with a base layer of ground pork, celery, red pepper, apple and thyme sautéed together and simmered with Carolina® Jasmine Rice in broth. Then, all of that is topped with Monterey Jack, pumpkin seeds and green onions for a delicious dish that the entire family will love!
Flavorful Tips
If desired, swap out the ground pork for ground chicken or turkey if you’re enjoying around the Thanksgiving holiday season.
No need to wait for the fall season to make these stuffed squash, feel free to swap in acorn squash or use summer squash like zucchini if butternut squash is not in season.
