This is a very festive fall recipe that I love to make and bring to my Thanksgiving or Christmas dinner gathering. It features very simple and accessible ingredients that are usually available all year round but the final result looks so posh that your friends and family will be so impressed with your kitchen skills! And not to mention how good they will feel after munching down on this Stuffed Butternut Squash with Edamame Beans dish.
As the name of the recipe suggests, the two not-so thanksgiving ingredients of this recipe are the butternut squash and edamame beans. Edamame beans are young soybeans and have a very nice soft crunch to them, almost like a soaked soft nut. I love them! Edamame beans contain protein which makes it a good protein choice for vegans and vegetarians. They also contain an excellent amount of calcium which makes them an ideal food choice for those of you who are on a dairy-free diet and are concern about your calcium intake. Edamame beans are also great sources for vitamin C and other key nutrients such as dietary fiber, iron, magnesium, phosphorus, potassium, folate, vitamin K, vitamin E, copper and B vitamins. Studies have also shown that edamame beans contain isoflavones that have been linked to a lower risk for osteoporosis and cancer.
To complement that flavor and crunch of edamame beans, I am using butternut squash as the holding vessel. Sometimes I switch up the holding vessels and use other squashes or even bell peppers. Let your imagination run wild! Butternut squash is a very good source of vitamin E, thiamin, niacin, vitamin B6, folate, pantothenic acid, and manganese. A cup of cubed butternut squash also contains a heaping amount of potassium, much more than in a regular banana. This nutritional profile makes the consumption of butternut squash very beneficial for your digestion, blood pressure, maintenance of healthy skin and hair, among others.
Let this simple yet festive dish brighten up your holiday table today!
Check out more delicious recipes here.
Get my recipe on how to use your Thanksgiving leftovers with my favorite turkey meatloaf recipe here.
| Stuffed Butternut Squash with Edamame Beans |
| This is a very festive fall recipe that I love to make and bring to my Thanksgiving or Christmas dinner gathering. It features very simple and accessible ingredients that are usually available all year round but the final result looks so posh that your friends and family will be so impressed with your kitchen skills! And not to mention how good they will feel after munching down on this Stuffed Butternut Squash with Edamame Beans dish. Let this simple yet festive dish brighten up your holiday table today! |
| This is a very festive fall recipe that I love to make and bring to my Thanksgiving or Christmas dinner gathering. It features very simple and accessible ingredients that are usually available all year round but the final result looks so posh that your friends and family will be so impressed with your kitchen skills! And not to mention how good they will feel after munching down on this Stuffed Butternut Squash with Edamame Beans dish. Let this simple yet festive dish brighten up your holiday table today! |
| Servings | Prep Time | Cook Time |
| 4people | 15minutes | 60minutes |
| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 60minutes |
- 3/4 cup brown rice (uncooked), basmati
- 1 1/2 cup vegetable Stock or chicken stock
- 1 large butternut squash
- 2 shallots chopped
- 1 celery stalk finely chopped
- 8 ounces ground turkey or turkey leftovers (chunks or shredded)
- 4 ounces edamame beans shelled, thawed if frozen)
- 2 tbsp olive oil extra virgin
- 3 cloves garlic fresh, minced
- 2 tbsp lemon juice fresh
- 2 tbsp honey or stevia
- 2 tbsp fresh parsley flat-leaf, chopped
- 1/2 tsp sea salt
- 1/2 seeds from pomegranate for garnish
- 1/4 tsp red pepper flakes (optional)
|
Ingredients
Servings: people
Units:
|
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Place brown basmati rice in a pot with vegetable stock and a pinch of sea salt. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 45 minutes). Remove from heat and set aside for at least 10 minutes before using.
- Cut squash lengthwise so that you have one piece that is more than half (about two-thirds) and the other about one-third. Scoop out and discard seeds, and rub larger piece with 1 teaspoon olive oil. Place flesh side down on prepared baking sheet. Peel other piece and cut into 1-inch cubes. Place cubes in bowl, toss with 1 tablespoon olive oil and spread in single layer on second baking sheet. Roast both 35 minutes or until tender. Remove from oven and set aside.
- In cast iron skillet over medium heat, sauté shallots and garlic in remaining olive oil until soft (about 2 minutes). Add ground turkey and saute for about 5 minutes. If using leftover turkey, add turkey chunks or shreds after the edamame beans. Add celery and sauté 2 minutes longer. Add edamame beans to pan and continue to cook for another 2 to 4 minutes. In bowl, combine lemon juice and honey and pour over edamame beans. Stir to combine and continue sautéing to heat through.
- Fluff brown rice and add to turkey edamame mixture. Fold in pepper flakes, cubed squash and parsley. Scoop out the roasted squash leaving 1-inch of squash plus shell. Fill squash with stuffing allowing it to overflow generously. Top with pomegranate seeds, slice into 4 equal portions and serve.
Can substitute brown basmati rice with quinoa for another option.
For a vegan option feel free to substitute the turkey for lentils or chickpeas.
