How to Make Roasted Butternut Squash with Rice

A lovely vegetarian meal or a side dish for meat or fish.

Serves 2


  • 1 butternut squash
  • 4 tablespoons olive oil
  • 1 onion (finely chopped)
  • 5 1/3 ounces (150 grams) rice
  • 1 handful of black olives (stoned and chopped)
  • 5 1/3 ounces (150 grams) feta cheese (chopped)
  • 4 tablespoons parsley (chopped)
  • Salt and pepper


  1. 1
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    Pre-heat the oven to 200 °C (392 °F).
  2. 2
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    Prepare and bake the squash.
    Cut the squash in half lengthwise and scoop out the seeds with a spoon. Place the two halves on a baking tray. Brush the squash with olive oil and season with salt and pepper. Place the tray in the oven for 45 minutes.
  3. 3
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    Prepare the rice.
    Heat a saucepan on medium heat with olive oil. Add the chopped onion pieces and let them sweat for 4 minutes. Add the rice to the pan and cook for another minute. Stir and add enough water to cover the rice and onions. Let the water bring to a boil and simmer on low for 15 minutes until the rice has cooked.
  4. 4
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    Make the filling.
    Place the finished rice into a bowl. Add in the chopped parsley, black olives, and feta cheese. Season with salt and pepper and mix everything together.
  5. 5
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    Stuff the squash.
    Hollow out a little of the squash. Add it to the rice and mix it in the rice mixture. Spoon generous amounts into each squash half. Return the stuffed squash to the oven for 5 more minutes.

Things You'll Need

  • Tablespoon
  • Large sharp knife
  • Wooden spoon
  • Pastry brush
  • Baking tray
  • Bowl
  • Chopping board
  • Saucepan

Sources and Citations

  • VideoJug - Original source of information, shared with permission

Article Info

Categories: Vegetarian