Stuffed Roasted Butternut Squash Recipe

Prep: 30 mins – Cook: 90 mins – Total: 120 mins

Ingredients

For the butternut squash:

  • 1 butternut squash
  • 1 tablespoon olive oil

For the stuffing:

  • 1 tablespoon olive oil
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup wild rice
  • 2 cups vegetable broth
  • 1/2 cup white rice (I used basmati)
  • 1/2 cup walnuts, chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh sage, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 recipe Quick Onion Gravy (optional for serving)

Directions

  • Preheat your oven to 350F (180C).
  • To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.
  • Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. I like to score a line with the tip of my spoon 1-inch from the edges before I start scooping so I have a guide to follow. Set aside the scooped out squash flesh and chop it up.
  • To make the stuffing: In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the broth.
  • Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.
  • To stuff the squash: Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. At this point you can choose to let it cool, cover with foil and store in the fridge for up to 3 days until ready to bake. Or you can bake it right away.
  • When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. The slices are tender and will easily fall apart, to help hold them together use a wide spatula, and carefully transfer them to the plate. Serve hot with Quick Onion Gravy.

This delicious recipe and photos were created by itdoesnttastelikechicken.com, we simply shared it. Please check them out as they have so many great ideas!

Gluten-Free Roasted Chicken With Fall Spiced Vegetables

Ingredients

  • Chicken pieces, 2 3/4–3 lb (1.25 kg–1.5 kg)
  • Olive oil, 3 tablespoons
  • Sweet paprika, 2 teaspoons
  • Ground coriander, 2 teaspoons
  • Ground cumin, 2 teaspoons
  • Red pepper flakes, 3/4 teaspoon
  • Lemon zest, grated from 1 large lemon
  • Kosher salt, 1 teaspoon, plus more as needed
  • Freshly ground black pepper
  • Butternut squash pieces, 1 package (14–16 oz/440–500 g)
  • Fingerling potatoes, 1 lb (500 g), halved lengthwise

Directions

  1. Position a rack in the center of the oven, and preheat to 450 degrees F (230 degrees C). Pat the chicken dry, and place in a large bowl; add 2 tablespoons of the oil and turn to coat. In a small bowl, mix the paprika, coriander, cumin, red pepper flakes, and lemon zest. Set aside 1 tablespoon of the spice mixture for the vegetables; add the remainder to the chicken. Add 1 teaspoon salt and a generous amount of black pepper to the chicken and turn to coat. Arrange the chicken, skin side up, on half of a large rimmed baking sheet.
  2. Place the squash and potatoes in the same bowl. Add the remaining 1 tablespoon olive oil, season lightly with salt and black pepper, and toss to coat. Add the reserved spice mixture, and toss to coat. Arrange the vegetables on the second half of the baking sheet. Place in the oven and roast until the chicken and vegetables are cooked through, about 25 minutes.
  3. Transfer the chicken and vegetables to a warmed platter or 4 warmed plates and serve right away.

This delicious recipe and photos were created by Weeknight-Gluten-Free, we simply shared it! Check them out for more great ideas!

Roasted Cauliflower and Chickpea Salad Recipe

Prep: 30 mins – Cook: 30 mins – Total: 1 hr

Ingredients

  • 1 large head cauliflower, separated into florets
  • 2 tablespoons plus 1/4 cup extra-virgin olive oil (or as needed)
  • salt and freshly ground black pepper, to taste 1/2 small red onion, cut vertically into slivers 3 cloves garlic, minced
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 1 can (15-ounce) chickpeas, drained and rinsed
  • 1 jar (12-ounce) roasted red bell peppers in olive oil and garlic, drained and thinly sliced 5 sundried tomatoes in oil, coarsely chopped
  • 1/2 cup pitted and halved Kalamata olives
  • 3 tablespoons capers, drained
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup red wine vinegar, or to taste

Directions

  1. Preheat oven to 400 degrees.
  2. Toss cauliflower with 2 tablespoons olive oil and season to taste with salt and black pepper. Place on a baking sheet and roast for approximately 25 minutes, stirring once or twice. The cauliflower should be nicely browned in places and just tender.
  3. Meanwhile, combine the other ingredients except for the olive oil in a large bowl.
  4. When the cauliflower is finished, fold it into the other ingredient, drizzle with remaining olive oil as needed and serve immediately.

This easy but delicious recipe and photos were created by FromAChefsKitchen.com, we simply shared it! Check them out for more great ideas!

Roasted Vegetable Grain Bowls with Tzatziki Sauce Recipe

Prep: 10 mins – Cook: 45 mins – Total: 55 mins

Ingredients

  • 3 cups cauliflower florets
  • 1 red pepper, cut into 1” cubes
  • 1 yellow pepper, cut into 1” cubes
  • 1 red onion, cut into 1” cubes
  • 1 zucchini, cut into ½” slices
  • 2 carrots, cut into 1” slices
  • 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons olive oil

TZATZIKI SAUCE:

  • 3/4 cup plain greek yogurt
  • 1/2 cup grated cucumber
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons dry dill
  • 1 garlic clove, grated
  • salt to taste
  • 1 cup dry quinoa
  • 2 cups water

Directions

  1. Preheat oven to 400.
  2. In large bowl, add cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
  3. In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
  4. Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
  5. Spread vegetables out on a baking sheet.
  6. Bake for 20 minutes.
  7. Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
  8. In the meantime add quinoa and water to a medium saucepan. Bring to a boil. Cover and reduce to simmer for 15 minutes. Let rest for 5 minutes and fluff the quinoa with a fork.
  9. In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
  10. Serve quinoa with roasted vegetables and finish with 2 tablespoons of the tzatziki sauce. Serve

This amazing recipe and photos were created by JoyfulHealthyEats.com, we just shared it! Check them out, as they have so many great ideas!