Dcb Onions Stuffed With Butternut Squash Sage Recipes
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
STUFFED BUTTERNUT SQUASH
If you are a squash lover then you will love this easy recipe, the shredded apples gives it such a wonderful flavour, along with just the right amount of brown sugar. Cooking time, does not include the first baking of squash.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Grease a 15x10 baking sheet.
- Cut squash in half lengthwise, discard the seeds.
- Place squash, cut side down in baking sheet.
- Fill pan with hot water to the depth of 1/2-in.
- Bake, uncovered for 30 minutes.
- Combine remaining ingredients.
- Turn squash cut side up; stuff with ham mixture.
- Cover stem end with foil to prevent drying.
- Bake for 30 mins or until squash is tender.
Nutrition Facts : Calories 560.7, Fat 18.6, SaturatedFat 3.7, Cholesterol 42.3, Sodium 2898.4, Carbohydrate 82.9, Fiber 18.3, Sugar 25.1, Protein 28
SQUASH STUFFED WITH DATES AND ONION
This is a refreshing change from the baby food preparation that too frequently befalls the hapless squash. It makes an impressive dish when sliced into wedges and surrounded by roasted veggies.
Provided by Rick
Categories Side Dish Vegetables Onion
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to remove bacon and discard most of the drippings, leaving about 2 teaspoons bacon drippings in the skillet. Drain bacon on paper towels. Cook and stir onion in the hot drippings until translucent, about 5 minutes.
- Stir cooked bacon, dates, oregano, and basil into onion; add chicken stock to thin the filling.
- Cut the top and stem from the squash, jack o'lantern-style, and scoop out seeds and stringy pulp. Cut out and discard small button at the bottom of the squash. Stuff the date filling into the cavity and replace the top. Set squash into a baking dish, pour in 1/2 inch of water, and cover with aluminum foil.
- Bake in the preheated oven until squash is tender, 40 minutes to 1 hour. Test for doneness by removing top and inserting a thin, sharp knife into the flesh at the bottom. Slice squash into wedges to serve.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 53.8 g, Cholesterol 5 mg, Fat 2.3 g, Fiber 8.2 g, Protein 5.5 g, SaturatedFat 0.7 g, Sodium 137.2 mg, Sugar 23.6 g
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