Whole 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.

GROUND BEEF-STUFFED BUTTERNUT SQUASH



Ground Beef-Stuffed Butternut Squash image

Delicious stuffed butternut squash dish that's full of flavor!

Provided by alohakellygirl

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 2

Number Of Ingredients 10

1 (2 pound) butternut squash
1 teaspoon olive oil
1 tablespoon olive oil
1 pound ground beef
1 onion, diced
1 apple - peeled, cored, and diced
3 cloves garlic, diced
2 tablespoons salted butter
2 tablespoons brown sugar
¼ cup crumbled goat cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • 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.
  • Heat 1 tablespoon oil in a large saute pan or skillet over medium-high heat. Cook and stir ground beef in the hot oil until browned and crumbly, about 10 minutes. Add onion, apple, and garlic. Continue to cook, while stirring around, until vegetables are slightly soft, 5 to 10 minutes more.
  • Turn squash over and place cut-side up onto the baking pan. 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. Serve.

Nutrition Facts : Calories 1039.8 calories, Carbohydrate 88.7 g, Cholesterol 194.8 mg, Fat 57.2 g, Fiber 12.8 g, Protein 50.7 g, SaturatedFat 25.3 g, Sodium 386.6 mg, Sugar 35.9 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

BUTTERNUT SQUASH STUFFED SHELLS



Butternut Squash Stuffed Shells image

Garlic and rosemary mashed butternut squash in Italian pasta shells with a caramelized onion butter sauce are served on a bed of spinach.

Provided by erikatbones

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 18

2 butternut squash, quartered and seeded
3 cloves garlic
½ cup cream
2 tablespoons butter
1 teaspoon minced rosemary
salt to taste
1 (16 ounce) package jumbo pasta shells
1 tablespoon olive oil
1 red onion, sliced thin
2 tablespoons brown sugar
¼ cup butter
3 tablespoons all-purpose flour
3 ½ cups cream
2 tablespoons goat cheese
1 teaspoon chopped fresh rosemary
cooking spray
1 (10 ounce) bag spinach
1 tablespoon chopped fresh parsley

Steps:

  • Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.
  • Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet. Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.
  • Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach. Bake shells in preheated oven until hot, about 10 minutes. Top with sauce, and sprinkle with parsley to serve.

Nutrition Facts : Calories 899.1 calories, Carbohydrate 90.9 g, Cholesterol 187.3 mg, Fat 56.3 g, Fiber 9.2 g, Protein 15 g, SaturatedFat 33.7 g, Sodium 161.7 mg, Sugar 12.6 g

WHOLE ROASTED BUTTERNUT SQUASH WITH CHRISTMAS STUFFING



Whole roasted butternut squash with Christmas stuffing image

Looking for a vegan centrepiece for Christmas dinner? This roasted butternut squash is the answer, packed with festive, flavourful stuffing

Provided by Anna Glover

Categories     Dinner

Time 2h

Number Of Ingredients 14

1 medium butternut squash
2 tbsp olive oil, plus 2 tsp and a drizzle
2 pinches of ground mace
2 pinches of mixed spice
1 large onion, finely chopped
160g chestnut mushrooms, chopped
1 garlic clove, finely chopped
50g walnuts, chopped
25g dried cranberries
1 tbsp maple syrup
6 sage leaves, sliced
160g kale, shredded and large stalks discarded
100ml vegan white wine or stock
150g sourdough bread, blitzed into breadcrumbs

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Cut the squash in half through the middle lengthways and scoop out the seeds using a spoon (don't discard them). Drizzle the squash halves with 1 tbsp oil and rub this in all over. Season and transfer to a baking tray, cut-side up. Roast for 50 mins-1 hr until tender through to the middle when pierced with a fork and lightly caramelised.
  • Meanwhile, wash the reserved squash seeds in a sieve, removing any stringy pieces of flesh, then pat dry with a tea towel. Tip the seeds into a bowl, drizzle over 2 tsp oil and toss with pinch of each of the spices and a pinch of salt until coated. Transfer to a baking-parchment-lined baking tray and roast on the shelf below the squash for 10-15 mins until golden and crunchy, stirring halfway through to ensure they roast evenly. Leave to cool on the tray.
  • Heat the remaining 1 tbsp oil in a wide pan over a medium heat and fry the onion for 10 mins until soft. Add the mushrooms and garlic, and cook for another 10 mins until the mushrooms are tender and most of the liquid has evaporated. Stir in the walnuts, remaining mace and mixed spice, the cranberries, maple syrup, sage and kale. Cook for a few minutes more until the kale has started to wilt, then stir in the wine or stock along with some seasoning. Continue to cook until the liquid has mostly evaporated. Remove from the heat and stir in the breadcrumbs until combined (add a splash more wine or stock if you need to soften the bread). The mixture shouldn't be dry and crumbly, and should hold together when pressed. Season well.
  • When the squash is tender, scoop out a hollow channel in the neck of the squash to make a gap for the filling. (You can keep the scooped-out flesh for soups or purées.) Spoon in the filling, packing it into the squash and piling up slightly. Drizzle over a little oil and roast for 20-30 mins until lightly crisp on top. Scatter with the squash seeds and slice to serve.

Nutrition Facts : Calories 430 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

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

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