Apple Pecan Stuffed Butternut Squash Food

APPLE SAUSAGE STUFFED BUTTERNUT SQUASH

Steps:

• Preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
• Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half lengthwise.
• Scoop the seeds out of the butternut squash with a spoon.
• Lightly oil the butternut squash and season with salt and pepper.
• Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes.
• While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook until it's just browned.
• Add the onions, garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted.
• Add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.
• Turn off the heat and stir in the cranberries and pecans.
• When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh (but leave plenty to enjoy!) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
• Fill the butternut squash with the apple sausage filling.
• Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top. Serve immediately.

PECAN-STUFFED BUTTERNUT SQUASH

Steps:

• Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13x9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° for 1 hour., Turn squash over; sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities. , Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.

SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS

Steps:

• Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.

APPLE & PECAN STUFFED BUTTERNUT SQUASH

Steps:

• Place rack in upper third of oven. Preheat oven to 400 degrees F. Cut squash in half lengthwise; scoop out and discard seeds and stringy pulp. Sprinkle the cavities with 1/4 teaspoon each salt and pepper. Coat a rimmed baking sheet with cooking spray. Place the squash halves cut-side down on the prepared baking sheet. Roast until tender when pierced with a fork, about 45 minutes. Remove from oven and let cool for 10 minutes.
• Switch oven to broil. Heat oil in a large skillet over medium-high heat. Add onion, celery, apple, garlic, sage and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Remove from heat; stir in panko and pecans.
• When the squash halves are cool enough to handle, gently scoop 2 to 3 tablespoons of flesh from each half, and coarsely chop. Add the chopped squash to the vegetable mixture, stirring to combine. Divide the vegetable mixture evenly among the squash cavities. Broil until lightly browned, 3 to 4 minutes. Serve immediately.

STUFFED BUTTERNUT SQUASH

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.

BUTTERCUP SQUASH WITH APPLES AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
• Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.
• Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.
• Bake in the preheated oven until squash is tender, about 45 minutes.

APPLE PECAN STUFFING

Steps:

• Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
• Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.

VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
• Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
• Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
• Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

APPLE AND SAUSAGE STUFFED BUTTERNUT SQUASH

Steps:

• Slice open the squash, seed, then rub flesh with olive oil. Cover and bake at 375* for 30-40 min until tender. Remove and set aside until cool enough to handle. Don't turn off the oven.
• Meanwhile, dice the apple into ½ cubes and set aside in a bowl. Stir in juice of ½ lemon to prevent browning. Dice onion into ½ in pieces and add to the apple.
• Heat a skillet over medium heat, then crumble in the sausage. Saute until no longer pink, and some spots are crisping up. Without draining off the fat, add in the apple and onion mixture. Season with salt, pepper, sage and red pepper flakes. Cook stirring for several minutes until crisp tender. Remove from heat and return sausage mixture to bowl.
• Remove squash in big chunks, leaving ½ of flesh in shell. Stir squash, 2 T butter and honey into sausage mixture, then pile mixture back into squash halves. Dot squash with remaining T butter, then return to oven. Bake uncovered until piping hot and crisp on top, about 20-25 minutes.