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You are here: Home / 10 Ingredients or Less / Roasted Butternut Squash With Walnut Spinach Sauce

Roasted Butternut Squash With Walnut Spinach Sauce

November 24, 2014 by Margaret 6 Comments

When you make something that’s so easy yet full of flavor and think to yourself, “Why didn’t I do this sooner?!“. That’s how this recipe makes me feel. I made it for dinner at my parent’s house a few weeks back and they loved it. I’ve probably made it 3 times since then just because it’s so delicious and cheap to throw together.

You can really get creative with this concept, adding sun-dried tomatoes to the sauce, topping it with fresh herbs or just changing up the rice to quinoa or more roasted vegetables. Combinations are endless with this and I’m excited to test out more! I can’t recommend this recipe enough, it looks like you invested a lot of time but in reality you let the oven and rice cooker do all the work.

Let me know if you try this out! I would love to hear how you modify it to fit your needs.

STUFFED BUTTERNUT SQUASH + WALNUT SAUCE4
STUFFED BUTTERNUT SQUASH + WALNUT SAUCE5
STUFFED BUTTERNUT SQUASH + WALNUT SAUCE3
STUFFED BUTTERNUT SQUASH + WALNUT SAUCE2

Print

Stuffed Roasted Butternut Squash

Prep 10 mins

Cook 45 mins

Total 55 mins

Author Margaret

Yield 4

Ingredients

  • 2 medium Butternut Squash
  • 2 cups of dried Rice, steamed
  • Walnut Spinach Sauce, to top
  • Salt & Pepper, to taste

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Wash and cut your squash in half, vertically. Remove the seeds and slightly over scoop a bit to make more room for stuffing.
  3. Line a baking sheet with unbleached parchment paper or a non stick baking liner. Place each squash facedown and bake for 40-50 minutes, or until tender. Time varies depending on the thickness. I recommend checking on them after 30 minutes.
  4. While your squash is roasting, steam your rice until tender.
  5. Remove the squash from the oven and let cool them for a few minutes.
  6. Flip over and stuff each squash with rice, lightly pressing down to make room for more.
  7. Top with sauce, seasonings to taste and sesame seeds (optional).

Courses Entree

Cuisine Gluten-free, Vegan, Oil-free, Soy-free

Print

Walnut Spinach Sauce

Prep 5 mins

Total 5 mins

Author Margaret

Yield 1 cup

Ingredients

  • 1/2 cup Walnuts
  • 2 cups Spinach
  • 1/2 Lemon, juiced
  • 1 clove Garlic, minced
  • 1/4 tsp Onion Powder
  • Pink Salt & Pepper, to taste
  • Filtered Water, to blend to desired consistency

Instructions

  1. Measure and blend on high till smooth, gradually adding filtered water till your desired consistency is reached. This will also firm up quite a bit once it's stored in the fridge.

Notes

Store extras in an airtight container in the fridge, this will keep fresh 3-4 days.

Courses Sauce, Topping, Dip

Cuisine Gluten-free, Oil-free, Vegan

PSV_mini_3

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Filed Under: 10 Ingredients or Less, Recipes Tagged With: baked, Dinner, easy, entree, fall, food, gluten-free, kid-friendly, lunch, Recipe, sauce

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Reader Interactions

Comments

  1. marliesgierls

    November 24, 2014 at 9:20 am

    This looks great and deliceous! 🙂

    Reply
  2. Julia Barnett

    November 24, 2014 at 4:22 pm

    Yum !

    Reply
  3. Jess A

    November 25, 2014 at 8:24 am

    This looks absolutely awesome! I’m always looking for different ways to cook butternut squash.

    Reply
  4. Annie

    December 2, 2014 at 8:31 pm

    This butternut squash look so yummy! I’m always looking for a new recipe. By the way, I nominated you for the Liebster Award! Check out my post for what to do next (http://bit.ly/1tKrjtG). Find new blog inspiration and keep up the great ingenious vegan ideas 🙂

    Reply

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