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Yummly User: "Very tasty! Felt full in a good way." Read More
19Ingredients
75Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 whole butternut squash
- 1 Tbsp. unsalted butter (melted)
- 1 pinch kosher salt
- 2 Tbsp. unsalted butter
- 1 cup basmati rice
- 2 cups chicken broth (or vegetable broth)
- 1/2 cup cheddar cheese (shredded)
- 15 oz. black beans (drained and rinsed)
- 2 cups tomato salsa (Homemade, click for recipe, or your favorite salsa)
- 1 cup frozen corn kernels (thawed)
- 1/4 cup chopped cilantro (freshly)
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- salt
- pepper
- 4 Tbsp. cheddar cheese (shredded)
- guacamole (Simple, click for recipe)
- sour cream
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol50mg17% |
Sodium1690mg70% |
Potassium1070mg31% |
Protein22g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate75g25% |
Dietary Fiber12g48% |
Sugars6g |
Vitamin A25% |
Vitamin C15% |
Calcium30% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(22)
Yummly User a year ago
Very tasty! Felt full in a good way.
Yummly User 2 years ago
Excellent mexican kick to this sometimes bland vegetable. I will let you know if my grown kids like it.
Yummly User 3 years ago
I used pico de gallo in place of the salsa because it's already loaded with cilantro, it worked out well. Made it as a side dish to go with bison burgers which worked out well except it made for a heavy meal. Next time maybe I will add meat to the rice, the filling is versatile that way.
Yummly User 3 years ago
This is so delicious!! Easy to follow recipe! Highly recommend:)
Yummly User 3 years ago
Tasty, easy. My husband really liked it. I included the scooped out squash, and used leftover rice rather than making it separately. Would probably add a clove or two of fried up garlic, maybe a jalapeño next time.
Yummly User 3 years ago
It was great, but found it to take awhile to prepare because there were a number of steps. We’re meat eaters, so I added ground turkey, which made it last another night, but it’s not necessary for that amazing taste.
Yummly User 3 years ago
It was SO good, will definitely be making again!
Yummly User 3 years ago
Husband and I loved it. Substituted the rice for brown rice and sliced fresh avocado on top
Yummly User 3 years ago
Quite good...loved the concept! I used 1/2 the rice and instead of “saving” the insides of the squash I incorporated into the rice mixture. I also added chopped red and bell pepper to the rice mix and topped w avocado and pickled sweet n spicy jalapeño! Delicious!
Yummly User 3 years ago
I was suprised with how tastey this was, I highly recommend it!
Yummly User 4 years ago
Fantastic recipe! Taste is awesome!
Yummly User 4 years ago
I made the recipe as instructed and it came out delicious.
Yummly User 4 years ago
Very tasty! Used canned corn & brown rice, plus enchilada sauce instead of salsa. Turned out great and a nice easy meal to whip up.
Yummly User 4 years ago
Nice! I didn’t leave it to cool long enough and ended up with nothing to stuff 😅
Yummly User 4 years ago
It turned out great! I made it with ground turkey and my homemade salsa . I also made the oatmeal cookies with the butternut purée .
Yummly User 4 years ago
Fantastic! Big praise from all six of us, including 2 under 10yo! Definitely in the regular rotation now. update* 3 years later and it still silences the table. lol.
Yummly User 5 years ago
It turn out great. The corn gives a nice texture, i just wouldn’t add cheese to the rice until the end
Yummly User 5 years ago
I loooooved this!!! This app is my new best friend !
Yummly User 5 years ago
Really good! Will make it again.
Yummly User 5 years ago
This was wonderful I loved the spicy of the rice mixture with the butternut squash
Yummly User 5 years ago
wonderful, no one believed it was butternut squash
Yummly User 6 years ago
Love this recipe. I make it almost every week.