Fruity Stuffed Butternut Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED BUTTERNUT SQUASH



Stuffed Butternut Squash image

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

3 small butternut squash (about 1-1/2 pounds each)
2 cups cubed fully cooked ham
1 cup soft bread crumbs
1/2 cup shredded tart apple
1/4 cup packed brown sugar
2 tablespoons prepared mustard

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



Stuffed Butternut Squash image

I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike.

Provided by BMARYV

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h55m

Yield 2

Number Of Ingredients 9

1 butternut squash, halved and seeded
½ cup basmati rice
6 Brussels sprouts, trimmed and quartered lengthwise
1 medium carrot, peeled, sliced and julienned
⅓ (15.5 ounce) can garbanzo beans
¼ cup soy milk
3 tablespoons tamari
½ teaspoon ground turmeric
2 cloves garlic, minced

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
  • Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
  • Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

Nutrition Facts : Calories 714.3 calories, Carbohydrate 166.2 g, Fat 3 g, Fiber 33 g, Protein 21.5 g, SaturatedFat 0.5 g, Sodium 1812.3 mg, Sugar 23.5 g

FESTIVE STUFFED BUTTERNUT SQUASH RECIPE BY TASTY



Festive Stuffed Butternut Squash Recipe by Tasty image

Here's what you need: butternut squash, olive oil, onion, garlic, chickpeas, fresh thyme, dried sage, salt, pepper, quinoa, vegetable broth, kale, pumpkin seeds, dried cranberries, cooking twine

Provided by Rachel Gaewski

Categories     Sides

Yield 6 servings

Number Of Ingredients 15

1 butternut squash
2 tablespoons olive oil, divided
½ onion, diced
2 cloves garlic
¾ cup chickpeas
1 teaspoon fresh thyme
1 teaspoon dried sage
1 teaspoon salt
pepper, to taste
½ cup quinoa, uncooked
1 ½ cups vegetable broth
2 cups kale
¼ cup pumpkin seeds
¼ cup dried cranberries
cooking twine

Steps:

  • Preheat oven to 400°F (200°C).
  • Cut butternut squash in half lengthwise and scoop out seeds.
  • Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
  • Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
  • In pot or sauté pan over medium heat, add one tablespoon olive oil. Then add onion and sauté until translucent. Add garlic and cook for 3 more minutes.
  • Add chickpeas, thyme, sage, salt, and pepper. Then sauté until chickpeas are golden and spices are fragrant.
  • Add quinoa to pan, stirring constantly, toast quinoa for 2-3 minutes.
  • Add vegetable broth and bring to a boil. Then cover and reduce heat to a simmer. Let simmer for 15-20 minutes.
  • After 15-20 minutes, uncover and stir in kale. Then cover and let simmer for five more minutes or until kale is wilted.
  • Stir in pumpkin seeds and dried cranberries and sauté for 3-5 more minutes. Remove pan from heat and set aside.
  • Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. Then scoop quinoa mixture into squash halves until full.
  • Carefully flip one squash half on top of the other.
  • Using 5 pieces of cooking twine, carefully tie the two squash halves together into 6 equally spaced sections.
  • Return stuffed squash to oven for 5-10 more minutes.
  • Remove from oven and let rest 10 minutes. To serve, Cut thick slices using twine to hold squash halves together.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 51 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams

FRUITY STUFFED BUTTERNUT SQUASH



Fruity Stuffed Butternut Squash image

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

1 medium butternut squash
1/2 cup dried apricot, cut in half
1/4 cup raisins (I use thompsons)
1/2 cup orange juice (Tropicana Calcium Fortified, with pulp, is best, you can't taste the pulp here)
2 tablespoons raw sunflower seeds
2 tablespoons raw pumpkin seeds

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

WHOLE STUFFED BUTTERNUT SQUASH



Whole Stuffed Butternut Squash image

This recipe offers an entire vegetarian Thanksgiving meal in one dish: creamy butternut squash, crisp green beans, cornbread with savory herbs, cranberries and pecans, plus buttered carrots. It makes a beautiful centerpiece of the feast or a deluxe side. Save the extra squash you scoop from the middle before stuffing to make soup or for roasting. It's a little work removing the flesh with a melon baller, but consider it prep for another meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 17

1 very large butternut squash (about 4 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped celery
1/4 cup chopped onions
3 cups cubed cornbread (about 6 ounces)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 fresh sage leaves, chopped
2 tablespoons dried cranberries
2 tablespoons roughly chopped pecans
1/4 cup vegetable stock
4 ounces green beans (about 20 beans), trimmed
1 large or 2 small carrots, peeled
2 tablespoons unsalted butter, cubed
1 1/2 teaspoons light brown sugar
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat the oven to 375°F. Line a sheet pan with parchment paper or a silicone mat and place a rack on top.
  • Halve the butternut squash lengthwise. Remove the seeds and discard. Using a melon baller, cut a channel into the neck of the squash, leaving a 3/4-inch border of flesh on the sides and bottom. Save the removed squash for another use or discard. Season the flesh with salt and pepper.
  • Heat 1 tablespoon of the olive oil over medium-high heat in a small skillet. Add the celery and onions and cook just until softened, about 3 minutes. Combine the celery and onions, cornbread, rosemary, thyme, sage, cranberries and pecans in a bowl and toss to combine well. Add the vegetable stock and mix just until moistened and combined. Season with salt and pepper.
  • Line the bottom of each butternut squash half with a layer of green beans. Top with the cornbread filling. Lay the carrot down the middle of 1 of the squash halves. Spread about 1 teaspoon of the butter over the carrot (enough to generously coat) and dot the cornbread mixture evenly with the remaining butter. Sprinkle the carrot with the brown sugar. Slide the squash pieces next to each other and carefully close the butternut squash and lay on one side. Tie in the middle and at each end with butcher's twine.
  • Crumple a piece of aluminum foil into a 24-inch-long "snake". Curl this around and place on the prepared rack. Nestle the squash inside it so the squash sits flat on the rack and doesn't roll.
  • Drizzle the whole squash with the remaining 1 tablespoon olive oil and sprinkle generously with salt and pepper. Roast until a knife easily slides through all of the layers, 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer to a cutting board and let it sit for 10 minutes. Slice crosswise and serve.

FRUIT-STUFFED ACORN SQUASH



Fruit-Stuffed Acorn Squash image

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

2 medium acorn squash
1/4 teaspoon salt
2 cups chopped tart apples
3/4 cup fresh or frozen cranberries
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

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 RECIPE BY TASTY



Stuffed Butternut Squash Recipe by Tasty image

Here's what you need: butternut squash, olive oil, rice, vegetable stock, garlic, tomatoes, black beans, corn, fresh cilantro, cumin, chili powder, salt, pepper

Provided by Chandreyee Sen

Yield 6 servings

Number Of Ingredients 13

1 butternut squash
2 tablespoons olive oil, divided
½ cup rice
1 cup vegetable stock
2 cloves garlic
2 tomatoes
½ cup black beans
¼ cup corn
½ cup fresh cilantro
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
pepper, to taste

Steps:

  • preheat oven to 400°F (200°C).
  • Cut butternut squash in half lengthwise and scoop out seeds.
  • Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
  • Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
  • In a pot or sauté pan over medium heat, add one tablespoon olive oil. Then add rice and vegetable stock. Cover the lid and cook it for few minutes until the rice is soft.
  • Add garlic, tomatoes, black beans, corn, cilantro, cumin, chili powder, and salt and mix well until the spices are fragrant.
  • Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. and add it to the rice mixture. Then add cheddar cheese.
  • Now, scoop rice mixture into squash halves until full. Sprinkle more cheddar cheese on top.
  • Bake 400 °F (200 °C) for 40 minutes.
  • Enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 39 grams, Fat 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 7 grams

STUFFED BUTTERNUT SQUASH



Stuffed Butternut Squash image

Make and share this Stuffed Butternut Squash recipe from Food.com.

Provided by sugarrushkid

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 large butternut squash, about 850g
40 g butter
1 small red onion, chopped
6 slices streaky bacon, chopped
1 tablespoon olive oil
1 teaspoon coarse grain mustard
2 sprigs fresh thyme, leaves only
50 g walnuts, roughly chopped
50 g white breadcrumbs
75 g lancashire cheese, crumbled

Steps:

  • Pre -heat the oven to 190C/Gas 5.
  • Halve the butternut squash, remove the seeds and put on a baking tray cut side up.
  • Dot the flesh with half the butter, cover loosely with foil and bake for 45 minutes.
  • Meanwhile, fry the onion and bacon in the oil and remaining butter until the onion is soft and the bacon crisp.
  • Put in a bowl and stir in the mustard, thyme, walnuts, breadcrumbs and cheese.
  • Season and pile onto the squash.
  • Bake, uncovered, for 20 minutes more, or until squash is completely tender and the cheese has melted.
  • Cut in half to give 4 portions, and serve.

More about "fruity stuffed butternut squash recipes"

HEARTY STUFFED BUTTERNUT SQUASH RECIPE - PUREWOW
hearty-stuffed-butternut-squash-recipe-purewow image
Make the Squash: Rub the inside of the butternut squash halves with 2 tablespoons of the olive oil and then place the halves, cut sides down, on a baking sheet. Roast until the squash is just tender, 20 to 25 minutes. 3. …
From purewow.com


STUFFED BUTTERNUT SQUASH RECIPE - PEG'S HOME COOKING
stuffed-butternut-squash-recipe-pegs-home-cooking image
2016-05-16 Roast for 10 minutes. Meanwhile, in a medium bowl, combine rice, pistachios, green onions, cherries, cinnamon, cumin and the remaining oil. Season to taste with salt and pepper. Remove pan from oven and spoon rice …
From pegshomecooking.com


STUFFED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
stuffed-butternut-squash-recipes-bbc-good-food image
6 Recipes. Serve a whole squash by stuffing it with fillings and roasting in the oven. Our butternut recipes include flavourful vegetarian options and main meals. Try these stuffed butternut squash recipes, then check out our …
From bbcgoodfood.com


10 STUFFED WINTER SQUASH RECIPES | ALLRECIPES
10-stuffed-winter-squash-recipes-allrecipes image
10 Stuffed Winter Squash Recipes. Winter squash is too versatile to limit to soup. Instead, stuff your favorite gourds — acorn squash, butternut, delicata, kabocha — for dinners you'll keep on rotation all season. Fill them with grains …
From allrecipes.com


STUFFED BUTTERNUT SQUASH WITH QUINOA & MUSHROOMS
stuffed-butternut-squash-with-quinoa-mushrooms image
2018-12-14 Instructions. Preheat the oven to 190 C. Cut the butternut squash in half lengthways, scoop out the seeds, season and drizzle the halves with a little oil (about 1-1.5 tbsp). Roast for about 55-65 minutes until golden brown. It is …
From everydayhealthyrecipes.com


4-INGREDIENT DOUBLE STUFFED BUTTERNUT SQUASH - ONLY …
4-ingredient-double-stuffed-butternut-squash-only image
2015-11-09 Instructions. Preheat oven to 375 F and line a baking pan with parchment paper. Halve the squash lengthwise, scoop out the seeds and generously sprinkle the squash with pepper. Place squash on prepared …
From onlyglutenfreerecipes.com


EASY VEGAN STUFFED BUTTERNUT SQUASH - WOW, IT'S VEGGIE?!
easy-vegan-stuffed-butternut-squash-wow-its-veggie image
2021-11-12 USe a spoon or your hands to scoop the pulp and seeds out of the center. Place the butternut squash halves face-up on a baking sheet and brush with oil [optional]. Bake for 50-60 minutes until you can pierce the center with …
From wowitsveggie.com


10 BEST VEGETARIAN STUFFED BUTTERNUT SQUASH RECIPES
10-best-vegetarian-stuffed-butternut-squash image
2022-06-14 Vegan Chickpea Stuffed Butternut Squash Greenbowl2soul. vegan cheese, cumin powder, chili powder, garlic powder, black pepper and 10 more.
From yummly.com


EASY STUFFED DELICATA SQUASH - THE MEDITERRANEAN DISH
2021-11-09 Season with kosher salt. Mix the ground cinnamon and nutmeg in a small bowl, and season the delicata squash with ½ of this mixture. On a large baking sheet, arrange the delicata squash halves, flesh-side down. Roast in the heated …
From themediterraneandish.com


RICE STUFFED BUTTERNUT SQUASH - THROUGHTHEFIBROFOG
2021-01-29 Remove the seeds. Score the squash, drizzle with 1 teaspoon of olive oil and sprinkle with salt and pepper. Bake until softened. STEP 2. Cook the rice according to packet instructions. Fry the onion and garlic in olive oil until softened. Add the bell pepper and herbs. Cook for a further 4-5 minutes.
From throughthefibrofog.com


VEGAN STUFFED BUTTERNUT SQUASH WITH SAUSAGE & RICE - ROOTY …
2020-05-28 Roasted squash is great on it’s own and can also be used to make a variety of other recipes like my Vegan Black Bean Burger and Butternut Squash Quesadillas.Squash is also a star in my Vegan Holiday Cookbook.Squash is super healthy because it is low in calories, but loaded with fiber and other nutrients like potassium, vitamin A, vitamin C, and magnesium …
From rootyfruityvegan.com


FRUITY STUFFED BUTTERNUT SQUASH RECIPE - WEBETUTORIAL
The ingredients or substance mixture for fruity stuffed butternut squash recipe that are useful to cook such type of recipes are: Butternut Squash; Dried Apricot; Raisins; Orange Juice; Sunflower Seeds; Pumpkin Seeds ; Fruity stuffed butternut squash may come into the below tags or occasion, in which you are looking to create fruity stuffed ...
From webetutorial.com


STUFFED KABOCHA SQUASH RECIPES - THERESCIPES.INFO
Stuffed Kabocha Squash Centerpiece - Vegan Yack Attack great veganyackattack.com. In a small bowl, whisk together oil, thyme, garlic powder, salt, and pepper, then rub it on all cut surfaces of the squash.Pierce squash and lid with a fork, several times, then place them in the casserole dish. Add a 1/4-inch layer of water to the dish, then place in the oven to roast for 50 …
From therecipes.info


STUFFED BUTTERNUT SQUASH - THE KITCHEN AT 59
2021-04-09 1 tsp fresh lemon juice. Method. Heat your oven to 200C. Put the squash on a lined baking tray and score the flesh with a knife. Sprinkle over the brown sugar, salt and pepper and drizzle over some olive oil. Cook for between 30-40 minutes. The roasting time really depends on your oven and how large your squash is.
From thekitchenat59.com


JAMIE'S FESTIVE STUFFED SQUASH RECIPE - TESCO REAL FOOD
Heat the oil in a frying pan over a medium heat, add the onions and sage, and cook, stirring occasionally, for 15 mins or until softened. Drain the lentils and add to the pan with the chopped apricots. Scoop out the squash flesh with a spoon, leaving a 1cm border. Roughly chop the flesh and add to the frying pan; mix well and season to taste.
From realfood.tesco.com


BREAKFAST BUTTERNUT SQUASH STUFFED WITH MUSHROOMS AND ONIONS
2022-03-03 Prepare the stuffing. While the squash is cooking, heat a small non-stick skillet with ½ tablespoon oil. Cook garlic, onion and mushrooms. Adjust taste with salt and pepper. Add stuffing to squash and bake. Remove squash from the oven (don’t turn off …
From emilyenchanted.com


10 BEST HEALTHY STUFFED BUTTERNUT SQUASH RECIPES | YUMMLY
2022-05-30 Quinoa Stuffed Butternut Squash with Fruit & Chestnuts Everyday healthy recipes. roasted chestnuts, dried cranberries, pepper, garlic clove, Parmesan and 13 more.
From yummly.com


STUFFED BUTTERNUT SQUASH - SPEND WITH PENNIES
Instructions. Preheat the oven to 375°F. Cut the squash in half and scoop out the seeds. Brush with olive oil and season with salt & pepper. Place the squash on a baking pan (cut side down) and bake 30-35 minutes or until tender. (Larger squash may need up to 50 minutes).
From spendwithpennies.com


STUFFED BUTTERNUT SQUASH - THE SEASONAL HOMESTEAD
2022-02-08 Preheat the oven to 425ºF. Cut tops off of butternut squash and slice the long way down the middle so each squash forms two halves. Scrape out strings and seeds. Place face up on a baking tray and brush oil on squash. Then sprinkle it with salt and pepper. Flip squash so they face down and skin is exposed. Then place in the oven and cook for 1 ...
From theseasonalhomestead.com


VEGGIE STUFFED BUTTERNUT SQUASH - GIRLS WHO EAT
Instructions. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the squash lengthwise and scoop out the seeds. Place the squash on the baking tray and coat both sides with olive oil and a sprinkle of salt and pepper. Cook the squash for about 40-50 minutes or until it is soft with a fork.
From girlswhoeat.com


ROASTED BUTTERNUT SQUASH (THREE WAYS!) | FEASTING AT HOME
2016-10-27 Roast both 30 minutes, or until butternut is easily pierced with a fork, through the skin. In a skillet, heat oil over medium heat. Add onion, ginger and mushrooms and sauté until tender and golden, about 6-8 minutes. Mix hot water and miso paste in …
From feastingathome.com


STUFFED BUTTERNUT SQUASH AND CURRIED BARLEY RECIPE - ROMY LONDON
Roast for about 30-35 minutes until your squash is soft and the outer skin is lightly browned. Whilst the squash is roasting, you can prepare the filling by placing the dried Pearl Barley in a medium size pan. Add all spices to the barley, then add the boiling stock water to …
From romylondonuk.com


FRUITY STUFFED BUTTERNUT SQUASH - PLAIN.RECIPES
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. Bake 10-15 minutes more. To serve, divide squash among plates and give each a share of the fruity stuff.
From plain.recipes


FRUITY STUFFED BUTTERNUT SQUASH RECIPE - FOOD.COM | RECIPE
Dec 29, 2011 - 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. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


MOROCCAN STUFFED BUTTERNUT SQUASH | PLANT BASED MAIN DISHES
2019-12-20 Preheat the oven to 400°. Halve the butternut squash & place on a baking sheet, flesh side down. Bake in the oven for 45-55 minutes or until fork tender. Meanwhile, prepare the filling. Finely chop the onion and garlic and roughly chop the mushrooms. In a large pot over medium-high heat, saute the onion and garlic for 2-3 minutes, until ...
From dailyharvestexpress.com


STUFFED BUTTERNUT SQUASH (VEGAN) - VEGGIE DESSERTS
2020-11-25 Roast for 20 minutes, then flip and cook for a further 20 minutes or until the flesh is soft. The time depends on how big your butternut is. While the squash is cooking, heat the remaining oil in a pan. Add the onion and cook for 5 minutes or until soft. Add the garlic and thyme and cook for a further minute.
From veggiedesserts.com


STUFFED BUTTERNUT SQUASH (ONLY 4 INGREDIENTS) - HOMEBODY EATS
2019-11-24 Preheat the oven to 400° F. Cut the butternut squash in half long-wise. Remove the seeds from each half. Using a metal sheet pan, place the butternut squash flesh side up. Rub 1 tablespoon of ghee or melted butter on the flesh of each side of the squash. Season with a dash of salt and pepper.
From homebodyeats.com


STUFFED BUTTERNUT SQUASH - LOVE ME GOUDA
2021-10-26 Next, place the butternut squash on a baking sheet, skin side up and use a fork to poke a few holes into the skin or a knife to score it. Now just brush the skins with butter and stick the butternut squash into a preheated oven for about 30-40 minutes (varies by butternut squash size) or until the skin is charred.
From lovemegouda.com


STUFFED BUTTERNUT SQUASH — _GIORGIA'S KITCHEN
2021-12-06 Butternut Squash . fresh option. 1 cup cooked Couscous . 2 tbsp cranberries or currents. 2 tsp pine nuts. 2 tbsp pomegranate seeds. 2 tbsp pepitas . 2 sprigs of thyme. 1/2 tsp lemon or orange zest. 1 eschalot, diced fine. 1 garlic clove, chopped fine. 1/4 cup chopped pumpkin (the left overs of the scooped out pumpkins) Baked option. 3/4 cup ...
From giorgiaskitchen.com


STUFFED WHOLE BUTTERNUT SQUASH RECIPE - OPRAH.COM
Directions. Active time: 40 minutes. Total time: 2 hours. In a small saucepan over medium heat, combine coconut milk, cinnamon stick, clove, cranberries, dates, apricots, and cherries. Bring to a simmer. Remove from heat and let ingredients soak for about 10 minutes. Drain saucepan, setting fruit aside, and discard cinnamon stick.
From oprah.com


QUINOA STUFFED BUTTERNUT SQUASH WITH CRANBERRIES AND KALE
Reduce the oven temperature to 375 degrees. While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes.
From wellplated.com


FRUITY STUFFED BUTTERNUT SQUASH RECIPE - FOOD.COM
Dec 29, 2011 - 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 crow. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.co.uk


ROASTED STUFFED BUTTERNUT SQUASH - MINIMALIST BAKER RECIPES
2018-12-06 Halve the squash lengthwise (tip and stem) by inserting your knife point into the squash and rocking toward the base. Then remove your knife, flip the squash around 180 degrees and insert the point into the same spot, but rock it toward the stem, pressing down firmly but carefully to split the squash in half.
From minimalistbaker.com


BUTTERNUT SQUASH STUFFED SHELLS - RECIPE GIRL
2017-10-26 Preheat the oven to 400 degrees F. Spray a 9x13-inch baking pan with nonstick spray. Pour 1/2 of the jar of CLASSICO Riserva sauce into the pan and spread to cover the bottom. In a medium bowl, combine the ricotta, cream cheese, half of the havarti or mozzarella and half of the Parmesan. Stir until well combined.
From recipegirl.com


VEGAN STUFFED BUTTERNUT SQUASH - RUNNING ON REAL FOOD
2021-11-28 Once boiling, cover and reduce heat to medium-low. Cook rice for 15 mins, then add lentils and cook for another 20 mins, until rice and lentils are tender. Drain off any remaining liquid if needed. Cook Vegetables: While rice is cooking, heat the remaining 1 tbsp oil in a large skillet over medium heat.
From runningonrealfood.com


STUFFED BUTTERNUT SQUASH RECIPE - SARAH RAVEN
2021-03-26 2 tablespoons grated Parmesan cheese. Preheat the oven to 200°C/gas mark 6. Cut the squash in half lengthways. Drizzle the cut flesh with olive oil and sprinkle with salt, pepper and cumin. Bake, cut side upwards and covered in foil, on a baking tray in the preheated oven for about 45 minutes. Prick it with a fork to check that the flesh is soft.
From sarahraven.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #healthy     #side-dishes     #fruit     #vegetables     #easy     #kid-friendly     #low-fat     #vegan     #vegetarian     #nuts     #dietary     #low-sodium     #low-cholesterol     #native-american     #low-saturated-fat     #low-calorie     #comfort-food     #healthy-2     #low-in-something     #squash     #taste-mood     #sweet     #4-hours-or-less

Related Search