Vegan Stuffed Butternut Squash with Rice and Pomegranate
This delicious vegan stuffed butternut squash recipe features perfectly fluffy seasoned rice and sweet pomegranate! The fresh rice filling is full of vibrant flavors that are sure to please vegans and non-vegans alike! The recipe yields 2 servings, and is the perfect dish for a festive holiday dinner party. Gluten-free, dairy-free, vegan.
- 1 small butternut squash
- 1 ½ tbsp extra-virgin olive oil , divided
- salt and pepper , to taste
- ¼ cup brown or wild rice , cooked
- ½ cup water
- ¼ cup fresh pomegranates
- 2 tbsp toasted pumpkin seeds
- 2 tbsp cilantro or parsley , chopped
- 1 clove garlic , minced
- ½ tbsp lemon juice
Preheat oven to 400 degrees F and line a baking pan with parchment paper. Using a sharp knife, cut the butternut squash lengthwise in half.
Scoop out the seeds and stringy parts of the squash and discard.
Transfer the squash to the baking pan, cut side up. Brush 1/2 tbsp olive oil over the squash, and sprinkle with salt. Turn the squash over so the cut sides are down.
Bake for 35 to 45 minutes, or until the squash is tender and easily pierced through. Meanwhile, add the cooked rice into a medium mixing bowl. Add in the toasted pumpkin seeds, garlic, lemon juice, salt, pepper, and olive oil. Stir until combined.
Turn over the cooked squash halves and divide the rice mixture between the two halves. Place the squash back into the oven stuffed side up, and bake for an additional 10-15 minutes.
Transfer the stuffed squash to a large plate, then garnish with chopped cilantro/parsley and pomegranate arils. Serve warm.
NOTE: Feel free to substitute the rice with other grains, such as quinoa or farro. You can also sprinkle some parmesan cheese before the 2nd bake, or mix in chickpeas or shredded chicken!