The Best Vegetarian Thanksgiving Recipe for Stuffed Butternut Squash with Mexican Rice

This Mexican-inspired Vegetarian recipe for stuffed butternut squash is all sorts of deliciousness in one easy meal! It’s a great option for a vegetarian Thanksgiving main dish or a vegetarian dish that can be a main or side dish for the holidays (and beyond!). I wanted to share a winter squash recipe with some of my favorite ingredients for the season: butternut squash, brown rice, and a concoction of Latin flavors, including black beans, corn, chipotle chili, and avocado. So, spice up this holiday season with a delicious vegetarian recipe for stuffed butternut squash with Mexican rice that is not only full of flavors but is so easy to make! 

Stuffed Butternut Squash with Mexican Rice

The Perfect Holiday Recipe for Stuffed Butternut Squash with Mexican Rice

One of my favorite things about the holiday season is cooking for my family. I love to get creative in the kitchen. So, this week, I made a delicious plate of stuffed butternut squash with Mexican rice. Stuffed squash is one of my favorite recipes, it’s such a comfort food, and this recipe can be used as a vegetarian main dish for Thanksgiving or as a side dish for this holiday season.

I used canned beans, tomatoes, corn, and fresh cilantro and avocados to make this vegetarian recipe easier. I love the combination of the creamy squash with the spiciness of the Mexican rice stuffing; it’s what makes this recipe taste alive! Plus, you can also make a vegan version of this recipe by leaving out the cheese. But no matter if it is a main or a side dish on your next holiday dinner,  your family will love the new addition to your vegetarian Thanksgiving menu! And if you leave out the cheese, this is also a great vegan recipe for Thanksgiving or Christmas. 

Best Vegetarian Thanksgiving recipe for Stuffed Butternut Squash with Mexican Rice

Vegetarian Thanksgiving Recipe for Stuffed Butternut Squash with Mexican Rice:

Ingredients

  • 1 medium butternut squash
  • 1 ½ tbsp Olive Oil
  • Salt & pepper to taste
  • 1 cup long-grain brown rice
  • 2 cups vegetable broth
  • 1 can fire-roasted diced tomatoes, drained
  • ½ cup canned black beans, drained
  • ½ cup canned corn, drained
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¾ cup cilantro, chopped
  • ½ tsp chipotle chili powder
  • Feta cheese
  • 1 Hass avocado, sliced

easy vegetarian stuffed butternut squash

How to make Butternut Squash with Mexican Stuffing

  • Preheat the oven to 425° F.
  • With a knife, punch a few holes in your butternut squash, then microwave for 4 min. Next, halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up.
  • Brush the butternut squash with olive oil and sprinkle with salt and pepper. Bake the halves for about 45 min or until fork-tender. Remove from the oven and let cool.

Best Stuffed Butternut Squash with Mexican Rice

  • While the squash is baking, cook the brown rice according to package directions using two cups of vegetable broth instead of water.
  • In a large bowl, combine the rice, tomato, black beans, corn, ½ cup of cilantro, garlic powder, onion powder, and chili powder.

Best Stuffed Butternut Squash with Mexican Rice

  • Scoop out the squash flesh, leaving a 3/4-inch border; Reserve for another use.
  • Stuff the butternut squash with the Mexican rice filling, then return to the oven. Bake the stuffed squash at 375° F for about 10 min.
  • Sprinkle fresh cilantro, feta cheese, and top with sliced avocado. Serve warm.

 

What Can I Do with Extra Squash?

Remember that you scraped off the squash flesh to leave a border? Well, here are a few ideas to make the best out of the “Reserve for another use” leftover butternut squash:

  • The quickest and most delicious solution? Mash the butternut squash with a little bit of parmesan cheese and a drizzle of olive oil for a healthy spread.
  • Take out a large pot and throw carrots, potatoes, or any veggies you like, with chicken broth and bring to a boil. When the vegetables are soft and well cooked, drain (save some of the broth). Put everything in the blender, including the squash, and mix until smooth. Pour it back on the pot, adding the leftover broth (as needed). Let it simmer for about 15 minutes, and voila! A delicious homemade soup!
  • Make a rich and creamy butternut squash and turkey sauce! Put the squash on a saucepan, add olive oil and garlic powder, and heat up. Smash it a little using a fork, add a cup of shredded leftover turkey from Thanksgiving dinner, season with salt and pepper, and simmer. Next, cook your favorite pasta, and toss everything together! Here are other great ideas for Thanksgiving leftovers you don’t want to miss.

 

Make Ahead of Time

Are you prepping for Thanksgiving dinner or just a busy week ahead? No problem! With this Mexican-inspired easy recipe for stuffed butternut squash, you can enjoy a homecooked meal in a flash! This vegetarian recipe is simply the best, loaded with lots of veggies and flavors my family adores. 

I like cooking the squash and rice a couple of days before and keeping them in the fridge. Just remember to store them separately in airtight containers for up to three days. Then, when it is time to prepare the entire meal, you are at least two steps ahead with cooking chores that could have taken a bit of time. This way, you will have more free time to enjoy as a family and make incredible thanksgiving crafts together to decorate your table!

 

How to Store and Reheat Cooked Stuffed Butternut Squash

One of my favorite parts of this Mexican rice stuffed butternut squash recipe is its easy-to-pack and reheatable abilities. To store your cooked butternut squash, move it to an airtight container and store it in the fridge for up to 5 days.

And when you crave a little bit of comfort food, reheat the cooked squash in a 350° F oven, covered with aluminum foil, for about 20 minutes. You can also put it in the microwave for a couple of minutes until hot.

 

Can You Freeze Cooked Stuffed Butternut Squash?

With this easy squash recipe, you can make it now and freeze it later! What’s more, it will hold up very well in the freezer for as long as three months. Just follow these simple steps:

  1. After baking everything, allow the dish to cool completely before placing it in a metal pan. Cover with plastic wrap and press gently to remove as much air as possible. Cover again with foil.
  2. Label the container, so you don’t forget how long it has been sitting in your freezer.
  3. To defrost, take away the foil and let it thaw in the fridge with the plastic wrap still on. Then, remove the plastic wrap and pop it in the oven at 350° F for about 20 to 30 minutes to reheat.

 

What To Serve with Mexican Rice Stuffed Butternut Squash?

This warm, comfort food recipe is a delicious main course all by itself. Plus, it goes great as a side dish with any holiday main: turkey, chicken, ham… whatever your family loves! I love the rich flavors, and the little kick the slightly spicy Mexican rice stuffing brings to the dish, making it a must-cook for this cold-weather season!

 

Other Great Vegetarian Recipes:

  • Avocado & Chipotle Mushroom Tostadas: Fresh avocados, sautéed spicy mushrooms, and queso fresco make these layered tostadas finger-licking good! All of the flavors and textures just come together and make these tostadas not only delicious and nutritious but also fun to eat.
  • Easy Vegetarian Stromboli Recipe: This easy vegetarian Stromboli recipe has mushrooms, spinach, black olives, and lots of melty cheese. Ready in under 30 minutes, it’s a quick and easy vegetarian dinner recipe that everyone in the family is sure to love.
  • Spicy Mexican Quinoa Stuffed Peppers:  An easy Mexican quinoa stuffed peppers recipe ready in under 30 minutes! This vegan stuffed pepper recipe is healthy and oh so good, filled with chipotle quinoa, black beans, corn, and topped with avocado and crumbled vegan cheese.
  • Southwestern Stuffed Sweet Potatoes:  Filled with tri-colored Mexican quinoa, black beans, corn, this vegetarian stuffed sweet potato recipe is healthy and can easily be turned into a vegetarian or vegan recipe. 

Mexican quinoa stuffed sweet potatoes

  • Carambola (starfruit) Cranberry Sauce: This flavorful sauce has the perfect Latino twist to make this Thanksgiving an extra special one.  Start a tradition by including a traditional dish in your Thanksgiving dinner or using recipes that include ingredientes Latinos!
  • Stuffed Acorn Squash with Chipotle Mushroom Wild Rice: This tasty recipe not only makes for a fantastic and beautiful holiday side dish, but it’s also a great vegetarian Christmas recipe. The key to this dish is the combination of the mushroom flavor with the spicy, smoky chipotle balanced with the sweetness of the acorn squash. 

This vegetarian stuffed butternut squash with Mexican rice is the perfect example of the sort of hearty, comfort food meal I crave during the holiday season. It is a flavorful recipe that serves as a delicious vegetarian Thanksgiving side dish or a vegetarian main dish for Thanksgiving dinner, Christmas dinner, or any winter day. I love hearing from you, so let me know in the comments what other recipes you are looking forward to this winter season!

Stuffed Butternut Squash with Mexican Rice

Vegetarian Stuffed Butternut Squash with Mexican Rice

Yield: Makes two main dishes or four side-dish servings
Prep Time: 1 hour
Total Time: 1 hour

An easy Vegetarian Mexican rice stuffed butternut squash recipe you’ll love during wintertime!

Ingredients

  • 1 medium butternut squash
  • 1 ½ tbsp Olive Oil
  • Salt & pepper to taste
  • 1 cup long-grain brown rice
  • 2 cups vegetable broth
  • 1 can fire-roasted diced tomatoes, drained
  • ½ cup canned black beans, drained
  • ½ cup canned corn, drained
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¾ cup cilantro, chopped
  • ½ tsp chipotle chili powder
  • Feta cheese
  • 1 Hass avocado, sliced

Instructions

  1. Preheat the oven to 425° F.
  2. With a knife, punch a few holes in your butternut squash, then microwave for 4 min. Next, halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up.
  3. Brush the butternut squash with olive oil and sprinkle it with salt and pepper. Bake the halves for about 45 min or until fork-tender. Remove from the oven and let cool.
  4. While the squash is baking, cook the brown rice according to package directions using two cups of vegetable broth instead of water.
  5. In a large bowl, combine the rice, tomato, black beans, corn, ½ cup of cilantro, garlic powder, onion powder, and chili powder.
  6. Scoop out the squash flesh, leaving a 3/4-inch border; Reserve for another use. Stuff the butternut squash with the Mexican rice filling, then return to the oven. Bake the stuffed squash at 375° F for about 10 min.
  7. Sprinkle fresh cilantro, feta cheese, and top with sliced avocado. Serve warm.
Nutrition Information:
Yield: Makes two main dishes or four side-dish servings. Serving Size: half a stuffed butternut squash with filling
Amount Per Serving: Calories: 360

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