Stuffed Squash

A whole winter squash halved, stuffed with a brown rice and vegetable filling, sandwiched back together, and baked in a simple tomato sauce until tender. This is a centerpiece vegetarian main course that looks impressive but comes together from humble ingredients.

The filling is where the texture lives. Brown rice gives it body, parboiled carrots and peas add color and sweetness, sauteed onion and celery bring aromatic depth, and chopped hazelnuts contribute a buttery crunch you don’t expect. That hazelnut addition is what sets this apart from the usual rice-stuffed squash.

Salt the cut squash halves and leave them upside down to drain before filling. This pulls out excess moisture so the flesh doesn’t turn waterlogged during baking. Pile the filling into one half, cap it with the other, and nestle the whole thing into the tomato sauce. The covered dish steams the squash tender while the sauce reduces and concentrates around it.

Chef Tips

• Use any winter squash: butternut, acorn, or delicata all work well. Choose one that sits flat when halved.
• Cook the brown rice until just tender, not mushy. It continues to absorb liquid from the sauce during baking.
• Cover tightly with a lid or foil. The steam is what cooks the squash through evenly.
• This tastes just as good cold the next day, making it excellent for meal prep.

Variations

• With cheese: Stir grated Parmesan or crumbled goat cheese into the filling for a richer version.
• Wild rice blend: Replace the brown rice with a wild rice mix for a nuttier, more complex filling.
• Spiced up: Add ½ teaspoon cumin and a pinch of cinnamon to the filling for a Moroccan-inspired twist.