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!
Servings Prep Time
4people 15minutes
Cook Time
60minutes
Servings Prep Time
4people 15minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Can substitute brown basmati rice with quinoa for another option.

For a vegan option feel free to substitute the turkey for lentils or chickpeas.