STUFFED BUTTERNUT SQUASH
I enjoy experimenting with new recipes and that's how I came up with this meal-in-one squash idea. Ham, mustard, apples and brown sugar go so well with butternut squash.-Bev Spain, Belleville, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350° for 30 minutes or until squash is tender.
Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 700mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.
STUFFED BUTTERNUT SQUASH WITH SCALLIONS
Provided by Jacques Pepin
Categories project, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Split the squash in half lengthwise and remove the seeds. Score the flesh of the squash, making 1/2-inch deep cuts through it one way and then the other in a checkerboard pattern. Arrange the squash halves cut side up on a cookie sheet and place them in the oven for about 60 minutes, until the flesh is tender when pierced with a fork.
- Meanwhile, heat 4 tablespoons of the canola oil in a large skillet. When the oil is hot, add the scallions and saute for 1 1/2 minutes. Mix in the garlic and ginger, and set the pan aside off the heat.
- When the squash is cool enough to handle, gently scoop the flesh from the shells (reserving the shells) and add it to the scallions along with the salt and pepper. Mix well, stirring until the squash flesh and scallions are well combined, but the mixture is still chunky. Refill the reserved shells with the mixture.
- Keep oven heated to 400 degrees. In a small bowl, lightly mix the bread crumbs with the remaining 1 1/2 tablespoons of oil and sprinkle the mixture over the stuffed squash. Arrange the squash halves on a cookie sheet and place them in the oven for about 20 minutes (a little longer if the stuffing is cool). The crumb mixture on top should be nicely browned; if it is not, place the squash under a hot broiler for a few minutes.
- Cut each of the squash halves into three pieces and serve one piece per person.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 359 milligrams, Sugar 6 grams, TransFat 0 grams
STUFFED BUTTERNUT SQUASH WITH QUINOA
A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h10m
Yield Serves 2 with filling leftover
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
- Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
- Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.
Nutrition Facts : Calories 660 calories, Fat 38.7 grams fat, SaturatedFat 9.5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22.6 grams sugar, Fiber 12.2 grams fiber, Protein 21 grams protein, Sodium 2.8 milligram of sodium
SAUSAGE-STUFFED BUTTERNUT SQUASH
Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!
Provided by SPEARL20
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
- Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
- Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
- Bake in the preheated oven for 25 minutes.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 31.7 g, Cholesterol 37.8 mg, Fat 14.4 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 648.5 mg, Sugar 5.8 g
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