By April, from AprilSwiger.com
Savory bacon with hearty mushrooms and smooth butternut squash present a nourishing and filling meal for any night of the week. This seasonal delicacy could be a lovely side dish for any fall gathering as well. With about two minutes of preparation the night before, the soaked brown rice becomes an easier-to-digest element of this recipe, although white rice could be used in its place.
I love simple meals, especially when they are nourishing and easy on the budget. This stuffed butternut squash with bacon has a few different elements to it, but is truly a cinch to put together. When the weather begins to turn, butternut squash is a go-to for me. I love the color, sweetness, and heartiness it brings to our cool weather menu. I also think it’s a wonderfully filling addition to any gluten or dairy free lifestyle.
With a little bit of planning, this meal is very easy to put together any night of the week. I know that anything “stuffed” is usually intimidating for me, but don’t let this one scare you off! It’s simplicity at its finest, and the vibrant mixture of flavors will wow most palettes.
Stuffed Butternut Squash with Bacon, Brown Rice, and Mushrooms
Ingredients:
- 1 large butternut squash
- 2 cups short grain brown rice
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 7 slices of bacon, chopped
- 1/2 an onion, chopped
- 2 cups chopped mushrooms
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions:
1. The night before, place your rice in a bowl with 2 cups of warm water, and the ACV. Allow it to soak overnight, or up to 24 hours.
2. Preheat your oven to 400. Cut your butternut squash in half lengthwise, and scoop out the seeds. Drizzle with olive oil, salt and pepper, and place cut-side-down on a baking sheet. Cover with foil and bake for approximately 45-60 minutes, or until it’s cooked.
3. While the squash is cooking drain and rinse the rice. Add it to a pot with 4 cups of water, and 1 tsp of salt. Bring it to a boil, cover, and allow to simmer 45-50 minutes until cooked. The rice and squash should be done about the same time.
4. Place the chopped bacon in a skillet and cook on medium-high until almost crisp. Remove the bacon from the pan when done and leave about two tablespoons of bacon grease remaining. Saute the onions until translucent, then add the mushrooms, thyme, and salt and pepper to taste. Cook until the mushrooms are soft, about 10 minutes.
5. Stir the bacon pieces, and the mushroom mixture, into the rice. When the squash is cooked place the two pieces on a plate, cut-side up, and fill them with the rice mixture. You will have extra rice to serve on the side.
- 1 large butternut squash
- 2 cups short grain brown rice
- 2 Tbls apple cider vinegar
- 1 Tsp salt
- 7 slices of bacon, chopped
- ½ chopped onion
- 2 cups chopped mushrooms
- 1 tsp dried thyme
- Salt and pepper to taste
- The night before, place your rice in a bowl with 2 cups of warm water, and the ACV. Allow it to soak overnight, or up to 24 hours.
- Preheat your oven to 400. Cut your butternut squash in half lengthwise, and scoop out the seeds. Drizzle with olive oil, salt and pepper, and place cut-side-down on a baking sheet. Cover with foil and bake for approximately 45-60 minutes, or until it’s cooked.
- While the squash is cooking drain and rinse the rice. Add it to a pot with 4 cups of water, and 1 tsp of salt. Bring it to a boil, cover, and allow to simmer 45-50 minutes until cooked. The rice and squash should be done about the same time.
- Place the chopped bacon in a skillet and cook on medium-high until almost crisp. Remove the bacon from the pan when done and leave about two tablespoons of bacon grease remaining. Saute the onions until translucent, then add the mushrooms, thyme, and salt and pepper to taste. Cook until the mushrooms are soft, about 10 minutes.
- Stir the bacon pieces, and the mushroom mixture, into the rice. When the squash is cooked place the two pieces on a plate, cut-side up, and fill them with the rice mixture. You will have extra rice to serve on the side.
