Fruity Stuffed Butternut Squash Recipes

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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.

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Top Asked Questions

How to cook butternut squash?
Cut the butternut squash in half, lengthwise. Scoop out and throw away seeds. Brush the cut side of squash with 1 teaspoon oil. Place cut-side down onto a baking sheet and cover with aluminum foil. Bake in the preheated oven until tender, about 30 minutes. Remove and let cool, 5 to 10 minutes. Leave the oven on.
What goes well with butternut squash?
Ham, mustard, apples and brown sugar go so well with butternut squash.—Bev Spain, Belleville, Ohio Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan.
Are there any Butternut recipes that are vegetarian?
Our butternut recipes include flavourful vegetarian options and main meals. Try these stuffed butternut squash recipes, then check out our collections of butternut squash recipes and butternut squash pasta recipes.
How to bake squash in the oven?
Fill the centers of the squash with beef mixture. Dot each with 1 tablespoon butter and sprinkle with 1 tablespoon brown sugar. Bake, uncovered, in the preheated oven until brown sugar is golden brown, 15 to 25 minutes. Take out of the oven and sprinkle each half with goat cheese.

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