FRUITY STUFFED BUTTERNUT SQUASH
Squash-haters, beware! This recipe is so sweet and tasty you'll want to eat the leftovers for breakfast. (Hey, I do...) Easily doubles to serve a crowd. This is from "Disease-Proof Your Child".
Provided by White Rose Child
Categories Fruit
Time 1h50m
Yield 2 squash halves, 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak the apricots and raisens in the juice overnight. If you forget to do this, no biggie. See below.
- Cut your squash in half, and scoop out the seeds/pulp. Place in a glass pan, cut-side down, and stab each half a few times like you would a potato. Pour on about 1 cm of water, and bake in a 325 F oven about 50 minute (medium squash) or 1 hr and 15 min (large squash- times are approximate guesses). Test with a long knife. You know it's done when it's quite soft all through, but not actually mushy.
- If you didn't soak the fruit, place it with juice in a small pot, bring to a boil and immediately remove from heat. Let sit, covered, while squash bakes.
- 5 minute before the squash is done, transfer the fruit mixture to a food processor or mini-chopper if you have one. Pulse a few times, then add the seeds and blend till they're slightly chopped. It should be like a thick, chunky paste.
- Turn squash halves rightside up, scoop the fruit mix in the hollow part, and cover the pan with foil or a glass lid. Bake 10-15 minutes more.
- To serve, divide squash among plates and give each a share of the fruity stuff. Mash it up together, it's really good that way!
Nutrition Facts : Calories 256.9, Fat 4.7, SaturatedFat 0.7, Sodium 15.2, Carbohydrate 55.4, Fiber 7.9, Sugar 23.1, Protein 6
TWICE-BAKED BUTTERNUT SQUASH
This simple sheet-pan squash is a show-stopping side your family will love. It's easy and delicious -- perfect for a big holiday dinner or a weeknight meal.
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Put the squash and potatoes on a baking sheet. Brush the squash with half of the oil and toss the sweet potatoes with the other half, then sprinkle with salt and pepper. Turn the squash and sweet potatoes flesh-side down on the baking sheet and poke the skin of the squash all over with a fork. Roast until the squash flesh is very soft and golden brown and the potatoes are cooked through when poked with a knife, 1 hour 10 minutes to 1 hour 30 minutes.
- Turn the oven to broil. Scoop out the flesh of the sweet potatoes and put it in a bowl (discard the skins). Scoop the flesh out of the squash, leaving a 1/2-inch border of flesh around the edges, and add it to the bowl along with the heavy cream, butter, 2 teaspoons salt and a few grinds of black pepper. Mash with a potato masher until it is smooth, creamy and resembles mashed potatoes. Put the squash skins back on the baking sheet and divide the filling evenly between the cavities. Top with the goat cheese, then broil until the cheese is bubbly and just beginning to turn brown, 1 to 2 minutes. Sprinkle the scallions and pepitas over tops before serving.
Nutrition Facts : Calories 325, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 435 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 6 grams, Sugar 8 grams
RICE-STUFFED BUTTERNUT SQUASH
The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season. -Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes., Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell. , In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender.
Nutrition Facts : Calories 443 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 92g carbohydrate (36g sugars, Fiber 13g fiber), Protein 11g protein.
CHEESY STUFFED BUTTERNUT SQUASH
The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.
Provided by My Food and Family
Categories Home
Time 1h29m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
SWEET BUTTERNUT SQUASH
Make and share this Sweet Butternut Squash recipe from Food.com.
Provided by Miss Erin C.
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut the squash in half and take out the seeds.
- Bake at 350 for 30 minutes with the cut side down.
- Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
- Salt and pepper if desired.
Nutrition Facts : Calories 769.8, Fat 35.1, SaturatedFat 22, Cholesterol 91.6, Sodium 342.3, Carbohydrate 120.3, Fiber 11.3, Sugar 65.9, Protein 6.1
FRUIT-STUFFED ACORN SQUASH
Holiday meals are even more festive when I serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season's finest apples and cranberries. -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.
Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 6g fiber), Protein 2g protein.
STUFFED BUTTERNUT SQUASH
If you love sweet butternut squash, these baked beauties, stuffed with tender grains, peanuts, currants and seasonings, will rock your world.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 4 filled squash halves
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cut the squash lengthwise; remove the seeds with a spoon.
- Place the squash in a baking dish big enough to hold them, and place 1 teaspoon butter in each squash, where the seeds have been removed. Season and sprinkle with grated cheese.
- Bake the squashes for 25-35 minutes or until you can easily pierce them with a fork.
- Cool slightly on a rack.
- In the meantime, in a bowl mix the cooked wheat or quinoa with chopped peanuts, chopped parsley and currants. Add the oil and vinegar. Taste and adjust the seasoning.
- Fill the roasted squashes butternuts with filling and serve warm or at room temperature.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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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