Dcb Onions Stuffed With Butternut Squash Sage Recipes

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SAUSAGE-STUFFED BUTTERNUT SQUASH



Sausage-Stuffed Butternut Squash image

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

1 (2 pound) butternut squash, halved and seeded
8 ounces bulk pork sausage
¼ cup chopped onion
2 cloves garlic, minced
⅓ cup grated Parmesan cheese
½ cup soft bread crumbs
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

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



Stuffed butternut squash image

Make a veggie roast everyone will love - this squash is packed with nuts, barley and herbs, so it has plenty of flavour and lots of lovely textures

Provided by Good Food team

Categories     Dinner, Main course, Vegetable

Time 2h15m

Number Of Ingredients 20

150g pearl barley
1 vegetable stock cube
25g pine nuts
25g flaked almonds
1 tsp fennel seeds
2 tsp coriander seeds
1 large butternut squash (about 1.2kg)
3 tbsp olive or rapeseed oil , plus a drizzle
1 red onion , finely chopped
1 leek , finely chopped
2 garlic cloves , finely chopped
200g feta , crumbled
small bunch sage , leaves picked and chopped
few sprigs rosemary , leaves picked and chopped
50g dried cranberries or apricots, chopped, or a mixture of both
1 lemon , zested
2 tbsp tahini
1 lemon , juiced
1 tbsp honey
small bunch parsley , chopped

Steps:

  • Cook the pearl barley following pack instructions, crumbling the stock cube into the boiling water for extra flavour. Drain and set aside to cool.
  • Meanwhile, toast the pine nuts and almonds in a dry pan until nutty brown. Tip into a bowl and set aside. Use the same pan to toast the fennel and coriander seeds for a couple of mins, until aromatic. Grind the spices using a pestle and mortar.
  • Cut the squash in half lengthways through the centre. Scoop out and discard the seeds and any fibrous bits. Keep scraping to carve out a channel down the centre of both squash halves for stuffing, you may need to score the flesh with a knife first if your squash is very firm. The squash shell should be about 1.5cm thick all over when you've finished. Roughly chop any squash you remove and set aside. Score the flesh of the 2 squash halves in a criss-cross pattern, trying not to pierce the skin, rub with 1 tbsp oil and season well.
  • Heat oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil in a pan and cook the onion, chopped squash and leek for 8-10 mins until soft. Stir in the garlic and cook for another min. Add the pearl barley, nuts, spices, feta, herbs, dried fruit and lemon zest. Season well and cook for a min or 2 more, then pack the filling into the cavities in the 2 squash halves, keep any leftover stuffing. Tie the halves back together with kitchen string, as you would a joint of meat. The squash will shrink a little as it cooks, so make sure you make the knots nice and tight. Rub the outside with a little more oil and season well. Alternatively, wrap well in foil.
  • Place in a roasting tin lined with some foil or parchment and cook for 1 hr. Check if the squash is cooked by inserting a knife, it should go in with little resistance and the flesh should feel soft. Scatter any remaining stuffing around the squashetta and return to the oven for another 5 mins to warm through. Mix the tahini, lemon juice, honey and a drizzle of water to make a dressing. Carve the squash into slices and serve drizzled with the tahini sauce and scattered with parsley.

Nutrition Facts : Calories 430 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

ROASTED BUTTERNUT SQUASH AND RED ONIONS



Roasted Butternut Squash and Red Onions image

Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That's it. (Keep an eye on the onions, though. They may cook faster than the squash.)

Provided by Julia Moskin

Categories     dinner, side dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 9

About 1/2 cup olive oil, plus extra for pans
4 large red onions
Coarse salt and black pepper
4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled
1/3 cup pine nuts or shelled green pistachio nuts (optional)
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish
1/4 cup tahini paste
2 tablespoons lemon juice
1 small clove garlic, crushed

Steps:

  • Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
  • Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
  • Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
  • Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
  • If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
  • To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
  • When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
  • To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 6 grams

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