Stuffed Butternut Squash Recipe - Bush’s Best

Stuffed Butternut Squash

Recipe By: BMARYV   Photo By: Panya V
Write a Review | Read Reviews (20)
Brussels sprouts, carrots, and garbanzo beans simmered with soy milk, tamari, and garlic, are tossed with basmati rice and spooned into baked butternut squash. A delicious dish bound to satisfy vegetarians and non-vegetarians, alike.
 
  • Prep: 30 Minutes
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  • Cook: 1 hour 25 Minutes
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  • Total: 1 hour 55 Minutes
 
2
 
 
  • 1 butternut squash, halved and seeded
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  • 1/2 cup basmati rice
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  • 6 Brussels sprouts, trimmed and quartered lengthwise
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  • 1 medium carrot, peeled, sliced and julienned
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  • 1/3 (15.5 ounce) can garbanzo beans
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  • 1/4 cup soy milk
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  • 3 tablespoons tamari
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  • 1/2 teaspoon ground turmeric
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  • 2 cloves garlic, minced
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  1. Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
  2. Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
  3. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
  4. Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!
Nutrition Information
 
 
More Reviews (20)
Reviewed By: donnacim
OMG!! This is so good!!! I made some changes based on what I had on hand. Used coconut milk instead of soy, peas instead of the sprouts, and brown rice. Also used 2 cups frozen butternut squash, which I boiled separately, added some sauteed onion, and cooked it all as a casserole. With the coconut milk, you could sub curry powder for the turmeric, though it was great with the turmeric. Will definitely make this many times!
Reviewed By: Newbie27
I loved this. I've made with both brown rice and basmati, and like it both ways. It's so nice to find a healthy, vegan recipe on this site!
Reviewed By: joy-of-jesus-smileymom
Very interesting recipe! I liked the combination of brussels, carrots and rice, and also the idea of the chickpeas (but not so sure about the taste of chickpeas in this). However, I just couldn't add all the turmeric. I thought about an 1/8 tsp. was plenty. Any other seasoning suggestions? Curry was good too.