Stuffed Roasted Butternut Squash




Yield 4



  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

Recipe by The Plant Philosophy at