Cheesy Stuffed Butternut Squash Recipes

Steps:

• Heat oven to 425ºF.
• Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
• Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
• Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.
• Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
• Bake 22 to 24 min. or until heated through.

Steps:

• Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the fl esh, and chop.
• Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.
• Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.

Steps:

• Preheat the oven to 350°F.
• Cut the squash in half lengthways and discard the seeds and fibres from the centre. Score the flesh with a sharp knife andplace in a shallow baking tray, flesh side up. Brush the flesh with olive oil and season with pepper. Roast for 40 minutes or until the flesh is tender.
• Ten minutes before the end of cooking time, make the stuffing. Heat the butter in a pan and fry the mushrooms and leeks for 5 minutes more, stirring often. Remove the pan from the heat and stir in the ham, half the cheese and the rice vinegar.
• Remove the squash from the oven and carefully spoon out the flesh, leaving a thin border to support thr skins. Mash the flesh and add to the stuffing along with the parsley. Return the skins to the baking tray and divide the stuffing between each one, pressing down lightly and piling up as necessary. Sprinkle with the remaining cheese, return to the oven and bake until the cheese melts and the filling is piping hot. Scatter with chives and serve immediately.