STUFFED BUTTERNUT SQUASH
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
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 & CURRIED BARLEY RECIPE
Deliciously roasted stuffed butternut squash - filled with flavoursome barley that has been cooked in a curried sauce to accompany the natural sweetness of roasted squash. Low effort to make and delicious served with fresh pomegranate seeds.
Provided by Romy
Categories Butternut Squash
Time 1h10m
Number Of Ingredients 14
Steps:
- Start by washing the butternut squash and removing any outer stains (or supermarket stickers!) under hot water. Then using a large, sharp knife cut the squash down the middle, so you get two equally sized halves.
- Using a teaspoon or tablespoon start removing the seeds alongside the 'stringy' flesh that surrounds them.
- Using a sharp-pointed knife cut slits into your squash vertically and horizontally. This will help the squash to get evenly roasted in the oven. Brush the Extra Virgin Olive Oil across the squash, and then place it in the oven with the insides facing up. 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 cover the Barley. Cook on medium heat and make sure to stir regularly so that the spices get evenly distributed and the barley does not get stuck to the bottom of the pan.
- You will be able to tell when the barley is ready as it will have soaked up most of the water and more than doubled in size. If you feel like the barley is getting to dry during the cooking process, feel free to add additional water.
- Once your squash is done roasting and the barley is fully cooked assemble the dish by filling the barley into the squash, then sprinkle with pomegranate seeds and chopped coriander. Season with salt & black pepper to taste.
- Enjoy alongside a bottle of refreshing Appletiser!
Nutrition Facts : ServingSize 5 serving, Calories 254 calories, Sugar 4g, Sodium 871mg, Fat 11g, SaturatedFat 2g, Carbohydrate 36g, Fiber 5g, Protein 4g
BARLEY-STUFFED BUTTERNUT SQUASH
This stuffed butternut squash is a great tasting fall dish I've been making for years. It's pretty easy to make and makes for a very filling meal.
Provided by Spooky
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of water to a rapid boil. Boil squash halves in the water for 15 minutes. Drain and let cool, about 10 minutes.
- Scoop flesh from each half, leaving about 1/2 inch flesh with skin. Chop scooped flesh into a small dice and set aside. Place squash halves scooped-sides up onto the prepared baking sheet.
- Heat oil in a large saucepan over medium heat. Add turkey, onion, bell pepper, and squash cubes. Saute for 3 minutes. Add sage and black pepper; stir to coat. Pour in broth and bring to a boil. Add barley and return to the boil. Reduce heat to low. Cover and cook until barley is tender and liquid is absorbed, about 10 minutes. Stir in cranberries. Spoon barley mixture into squash halves on the baking sheet. Top with feta cheese.
- Bake in the preheated oven until cheese is golden, about 30 minutes.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.8 g, Cholesterol 43.8 mg, Fat 10 g, Fiber 1.5 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 1311.2 mg, Sugar 9.1 g
STUFFED BUTTERNUT SQUASH
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
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
CURRIED STUFFED ACORN SQUASH
Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.
Provided by JennyB
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Wrap each squash half with plastic wrap.
- Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
- Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
- Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
- Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 63.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 8.7 g, Protein 10.1 g, SaturatedFat 4 g, Sodium 500.7 mg, Sugar 9.7 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
BUTTERNUT SQUASH AND BARLEY SOUP
I love to use my garden produce in this veggie-packed soup. Serve it with oatmeal dinner rolls and you've got a delicious, healthy dinner. -Julie Sloan, Osceola, Indiana
Provided by Taste of Home
Categories Lunch
Time 5h35m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place all ingredients, except turkey, in a 5- or 6-qt. slow cooker. Cook, covered, on low until squash and barley are tender, 5-7 hours., Stir in turkey; cook, covered until heated through, about 15 minutes., Freeze Option: Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months. To use frozen soup, thaw in the refrigerator. Place in a saucepan and heat through.
Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 493mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
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