Roasted Butternut Squash with Porcini Mushrooms and Chestnut Rice
Discover how to cook roasted butternut squash with porcini mushrooms served over fragrant chestnut rice in this easy vegetarian recipe.
This recipe presents a seasonal vegetarian main dish that pairs roasted butternut squash with the deep, woodsy flavors of porcini mushrooms and a nutty chestnut-studded rice. The squash is halved, brushed with oil or butter, and oven-roasted until tender and caramelized, while the cèpes are gently sautéed to preserve their aroma before being combined with the rice, which is cooked in a light broth and enriched with diced chestnuts. The result is a balanced plate that contrasts the natural sweetness of butternut with the earthy intensity of mushrooms and the subtle crunch of chestnuts, making it an ideal centerpiece for autumn and winter dinners, holiday gatherings, or any occasion that calls for a hearty, plant-forward entrée.
Roasted Butternut Squash with Porcini Mushrooms and Chestnut Rice
Ready in just over an hour, this dish turns a handful of simple, store-cupboard staples into a crowd-pleasing centerpiece with minimal prep. The components can be cooked a day ahead and reheated, making it a smart option for busy weeknights or streamlined holiday menus.
Prep Time
20 minutes
20 minutes
Cook Time
30 minutes
30 minutes
Total Time
50 minutes
50 minutes
Ingredients
Butternut squash, 1 whole (about 1 kg)
- Dried porcini mushrooms, 40 g (rehydrated in warm water)
- Chestnut rice (rice cooked with chopped cooked chestnuts), 300 g cooked weight
- Vacuum-packed cooked chestnuts, 150 g, roughly crumbled
- Onion, 1 medium, finely diced
- Garlic cloves, 2, minced
- Vegetable stock, 500 ml (hot)
- Olive oil, 2 Tbsp
- Butter, 1 Tbsp
- Fresh thyme, 2 sprigs (leaves only)
- Flat-leaf parsley, 2 Tbsp, chopped
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Optional / suggested additions
- Grated Parmesan or aged Pecorino, 2 Tbsp, for serving
- A drizzle of truffle oil, ½ tsp, just before serving
Method
Preheat the oven to 200 °C (400 °F)
- Peel the butternut squash, scoop out the seeds, and cut the flesh into 2 cm cubes
- Toss the squash cubes with olive oil, salt, pepper, and a few thyme sprigs
- Spread the seasoned squash on a baking tray in a single layer
- Roast the squash in the hot oven until golden and tender, about 25 minutes, turning once halfway through cooking
- Pour boiling water over the dried porcini mushrooms and let them soak for 15 minutes
- Cook the rice in a large pan of lightly salted boiling water for the time indicated on the packet
- Drain the rehydrated porcini, reserving their soaking liquid, and roughly chop the mushrooms
- Filter the porcini soaking liquid through a fine sieve or coffee filter to remove grit
- Heat a knob of butter with a little olive oil in a frying pan over medium heat
- Add the chopped shallot and sauté until soft and translucent
- Stir in the chopped porcini mushrooms and cook until they begin to colour
- Add the drained chestnuts to the pan and warm them through, stirring gently
- Drain the cooked rice and tip it into the mushroom-chestnut mixture
- Moisten the rice with a few spoonfuls of the filtered porcini liquid, just enough to perfume the grains
- Season the rice with salt and freshly ground black pepper and keep warm over low heat
- Remove the roasted squash from the oven when caramelised and tender
- Arrange the chestnut rice on serving plates and top with the roasted butternut squash
- Finish with a drizzle of olive oil and a sprinkle of fresh thyme leaves before serving
Nutrition
Calories
1780 kcal Protein
39 g Fat
52 g Carbs
314 g Fiber
50 g Sugar
57 g
1780 kcal Protein
39 g Fat
52 g Carbs
314 g Fiber
50 g Sugar
57 g
Notes
Strain and save the porcini soaking liquid, then use it for part (or all) of the rice’s cooking broth to amplify the mushroom depth. Just before serving, fold in a splash of lemon juice and a handful of chopped parsley for freshness that lifts the dish. For extra crunch—or a vegetarian protein bump—finish with toasted hazelnuts or a few crumbles of feta.
why this recipe
Few dishes capture the soul-warming essence of autumn quite like roasted butternut squash with porcini mushrooms, a marriage of naturally sweet, caramelized squash and the deep, woodsy perfume of wild porcini that instantly elevates any meal. In this recipe, those two stars are joined by fluffy rice simmered with chestnuts, adding gentle nuttiness and a comforting chew that turns a simple side into a satisfying vegetarian main course. The preparation is refreshingly straightforward—roast, sauté, combine—yet the result is restaurant-worthy, with contrasting textures and layers of flavor that feel both rustic and refined. Seasonal, nourishing, and visually striking on the plate, it’s the kind of dish that impresses guests while still being easy enough for a cozy weeknight dinner, reaffirming that plant-forward cooking can be both effortless and extraordinary.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute another type of mushroom if dried porcini aren’t available?
Yes. Dried shiitake, morel, or a mix of fresh cremini + portobello will work; just rehydrate or sauté them as you would the porcini. The flavor will be milder, so boost depth by simmering the mushrooms in vegetable stock (or adding a splash of soy/miso) and using that liquid in the rice.
Can I make this recipe vegan without compromising flavor?
Absolutely. Swap the butter for extra-virgin olive oil or a plant-based butter and replace the Parmesan with a sprinkle of nutritional yeast, vegan “Parmesan,” or toasted hazelnuts for nutty umami; truffle oil is already plant-based, so no further changes are needed. With these tweaks you’ll keep all the depth and richness while making the dish 100 % vegan.
How should I store and reheat leftovers without losing flavor and texture?
Cool the squash and the mushroom-chestnut rice quickly, then refrigerate them in separate airtight containers for up to 3 days (or freeze for 1 month). Reheat the squash on a baking sheet at 180 °C/350 °F for 8–10 min to revive its caramelized edges, and warm the rice in a covered skillet or microwave with a tablespoon of stock or water until steaming; fluff, combine, and finish with fresh herbs or a drizzle of olive oil to restore brightness.