Cheesy Stuffed Butternut Squash Food
CREAMED SPINACH STUFFED BUTTERNUT SQUASH
Steps:
- Preheat the oven to 180°C/350°F.
- Place the halved butternut squash into a deep roasting pan then season with the salt.
- Pour the boiling water into the pan and cover with foil.
- Place in the oven and allow to roast for 30-45 minutes until soft. Once roasted, scoop out the seeds and some of the flesh. Set aside.
- While the butternut is roasting, make the creamed spinach. Saute the onion and garlic in 2 tsp of olive oil until soft and translucent.
- Add the spinach and cook until wilted then add the flour and stir into the spinach. Pour in the milk and stir until the sauce is smooth then add the cream. Allow to simmer gently for 7-10 minutes or until the sauce is thick and smooth. Season to taste and remove from the heat. Allow to cool for 10-15 minutes before adding the mozzarella cheese.
- Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese.
- Place back in the oven and allow to cook until the tops are golden brown, approximately 10 minutes.
- Remove from the oven and serve.
Nutrition Facts : Calories 173 kcal, Carbohydrate 30 g, Protein 9 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 770 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
CHEESY BAKED BUTTERNUT SQUASH
Here's one of the easiest and most flavorful autumn recipes ever: cheesy baked butternut squash. Vegan, delicious, healthy and super easy to make!
Provided by Ruxandra Micu
Categories Main Dishes
Time 1h10m
Number Of Ingredients 8
Steps:
- Cut the butternut squash in half length-wise and clean the seeds.
- Brush with oil, season with salt and pepper, and bake uncovered for 40-45 minutes at 180 degrees C. If the edges are starting to burn, cover with aluminum foil.
- In a bowl, mix the tofu crumbles with nutritional yeast and minced garlic.
- Scoop the pulp out of the baked butternut squash and add it to the mix.
- Mix well to combine, adjust the seasoning.
- Add the mixture back into the butternut squash, spread some grated vegan cheese on top, and bake for an additional 10-15 minutes.
Nutrition Facts : Calories 119 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, Sodium 135 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHEESY STUFFED BUTTERNUT SQUASH
The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.
Provided by My Food and Family
Categories Home
Time 1h29m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
- Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
- Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.
- Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
- Bake 22 to 24 min. or until heated through.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
CHEESY STUFFED SUMMER SQUASH
My grandmother gave me this recipe years ago and it's been a favorite of mine ever since. Hope you will enjoy it!
Provided by Dreamgoddess
Categories Vegetable
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the squash 10 minutes until softened.
- When cooled enough to handle, remove the stems and cut in half lengthwise.
- Remove the pulp.
- Cook the bacon until crisp.
- Saute the onion in 2T bacon drippings.
- Add crumbled bacon, breadcrumbs and squash pulp.
- Fill the squash shells.
- Top each shell with cheese.
- Broil until melted.
- Sprinkle with paprika.
Nutrition Facts : Calories 336.4, Fat 24.3, SaturatedFat 9.9, Cholesterol 45.5, Sodium 534.8, Carbohydrate 17.4, Fiber 2.9, Sugar 5.5, Protein 13.3
CHEESY STUFFED SQUASH
This easy cheesy mince and squash recipe makes a fab family meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the fl esh, and chop.
- Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.
- Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.
Nutrition Facts : Calories 471 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.56 milligram of sodium
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BAKED BACON CHEESE BUTTERNUT SQUASH - YAY! FOR FOOD
Preheat the oven to 425 degrees F. In a large bowl, combine together the butternut squash, garlic, olive oil, rosemary, salt and pepper. …
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- In a large bowl, combine together the butternut squash, garlic, olive oil, rosemary, salt and pepper. Place into a 9x13 casserole dish and evenly top it with chopped bacon.
- Bake for 30-35 minutes, until the butternut squash is tender-crisp (fork goes through, but not completely tender).
- Sprinkle the parmesan and cheddar cheese evenly over the top of the butternut squash and bacon. Bake for an additional 10 minutes, until the cheese is completely melted, the butternut squash is tender, and bacon is crisped and cooked through.
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- Peel the butternut squash and remove the seeds. Coarsely grate the flesh - I use the food processor which makes it fast and easy! Set aside.
- Peel and chop the onions. Heat the butter/oil over a medium heat in a large skillet, and add the chopped onions. Fry for 3-5 minutes until starting to soften.
- Add the grated squash to the pan and stir well. Cook, stirring occasionally, for about 5 minutes, until the squash is softened.
- Remove any tough stalks from the spinach if necessary, then shred the leaves and add to the pan. Cover and allow to wilt for a few minutes before stirring into the squash mixture.
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- Preheat oven to to 425°. In a large ovenproof skillet (or in a large baking dish), toss butternut squash with olive oil, garlic and thyme.
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- Heat the oven to 220°C/200°C fan/gas 7. Cut the squash in half lengthways and use a spoon to scoop out the seeds (discard). Put on a microwave-safe plate and microwave on full power for 15 minutes.
- <span style="font-size: 1rem;Meanwhile, melt the butter in a large heavy-based pan. Add the onions and cook for 10-12 minutes until soft and starting to brown. Add the garlic and cook for a minute more. Stir in the flour and cook for another minute, then slowly add the milk, whisking to make a smooth sauce. Simmer for a couple of minutes until starting to thicken.
- Put the kale in a colander in the sink and <span class="s1style="font-size: 1rem;pour over a kettle of boiling water. Shake to drain, then stir into the sauce with 75g of the grated cheese and 1 tsp nigella seeds.
- Test to check the squash flesh is soft. If not, microwave for 5 minutes more. Scoop out most of the flesh into a bowl, leaving enough so the shells keep their shape. Mash <span style="font-size: 1rem;the flesh with a fork, add to the sauce and season well. Line a baking sheet with foil and put the squash shells on it.
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- Prepare the sauce: Preheat the oven to 425°F. Place the diced butternut squash, onion, and whole garlic cloves on a sheet pan. Drizzle with olive oil, salt, and pepper. Toss to coat. Roast for 20-25 minutes, tossing halfway through, until squash is tender.
- Shells: meanwhile, bring a large stockpot of salted water to a boil. Cook the jumbo shells for half the recommended cook time. Drain and rinse. Set aside.
- Filling: As the shells cook, prepare the filling by mixing together all the filling ingredients (cheeses, minced garlic, and dried spices/herbs). Taste test and adjust salt levels as needed. Set aside.
- Once vegetables have roasted, reduce oven heat to 375°F. Place the vegetables in a blender (or a large stockpot if immersion blending) along with the vegetable stock. Place the lid on top, cracking the top hole a bit to allow steam to escape. Puree ingredients together, blending until smooth. Add additional stock if needed. Taste and adjust for salt levels.
VEGAN CHEESY BAKED BUTTERNUT SQUASH - BEST OF VEGAN
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Estimated Reading Time 4 mins
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- Bake the butternut squash. Preheat the oven to 400°F/205°C. Slice each butternut squash in half, lengthwise. If your squash is too tough to slice, put it in the microwave for 2 minutes to soften.
- Place the butternut squash halves on a half sheet pan or large baking tray. Very lightly brush the squash flesh with the olive oil or avocado oil and lightly sprinkle with salt. You can roast the squash plain (without salt or oil, but it bakes better and adds more flavor with the oil and salt). Bake the squash halves for 45-55 minutes or until fork-tender but not too soft, depending on the size of your squash. A 2 1/2 pound squash takes about 50 minutes.
- Once the squash is done baking and cool enough to handle, use a spoon to scoop out the seeds and sticky gunk. Then scoop out a good amount of the flesh but don’t scoop too deep or you might pierce the skin. Transfer the squash flesh in a large bowl and set aside. Leave the hollowed out squash halves on the baking sheet.
- Reduce the oven temperature to 350°F/175°C or turn off until ready to assemble the stuffed squash.
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- Place all the butternut squash sauce ingredients into a food processor or blender and puree until smooth. Taste the mixture and adjust seasoning if necessary, and also add more water if the sauce seems too thick, but make sure not to water it down too much. Set this mixture aside.
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- Bring a big pot of water to a boil, and season generously with salt. Cook the jumbo shells for two minutes less than it states on the package (mine said to cook for 12 minutes, so I cooked them for 10). Remove the shells from the water, and rinse them thoroughly with cold running water. Now we’re ready to fill!
- This recipe will make slightly more than one 9×13 pan of shells, but this is enough filling to fill all the shells, so plan to have two dishes ready.
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From bojongourmet.com
5/5 (2)Total Time 1 hr 10 minsCategory Main CourseCalories 471 per serving
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5/5 (2)Total Time 1 hr 10 minsCategory Main CourseCalories 471 per serving
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- Bring a kettle of water to a boil. Place the kale in a wire mesh sieve, and pour the boiling water over the kale to wilt it. Rinse with cool water until cool enough to handle, then firmly squeeze the kale dry. Combine the wilted, squeezed-dry kale in a food processor with the pine nuts, garlic, and parmesan, and process until ground to a paste, adding the olive oil little by little to make a thick sauce. Add enough salt and lemon juice until you like the flavor, and the heavy cream if you wish – I found it helped to smooth the flavors a bit. The pesto may taste slightly bitter, but it will pair well with the sweet squash. Scrape the pesto into a small bowl or jar, cover, and chill until needed.
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CHEESY BAKED BUTTERNUT SQUASH (VEGAN) - RAINBOW PLANT LIFE
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- Bake the butternut squash. Preheat the oven to 400°F/205°C. Slice each butternut squash in half, lengthwise. To see how I slice it in half, see the video at 00:40. If your squash is too tough to slice, put it in the microwave for 2 minutes to soften.
- Place the butternut squash halves on a half sheet pan or large baking tray. Very lightly brush the squash flesh with the olive oil or avocado oil and lightly sprinkle with salt. You can roast the squash plain (without salt or oil, but it bakes better and adds more flavor with the oil and salt). Bake the squash halves for 45-55 minutes or until fork-tender but not too soft, depending on the size of your squash. A 2 1/2 pound squash takes about 50 minutes.
- Once the squash is done baking and cool enough to handle, use a spoon to scoop out the seeds and sticky gunk. Then scoop out a good amount of the flesh but don’t scoop too deep or you might pierce the skin. Transfer the squash flesh in a large bowl and set aside. Leave the hollowed out squash halves on the baking sheet.
- Reduce the oven temperature to 350°F/175°C or turn off until ready to assemble the stuffed squash.
KETO FOUR CHEESE STUFFED BUTTERNUT SQUASH
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CHEESY STUFFED BUTTERNUT SQUASH | DINNER RECIPES | …
Pre-heat the oven to 375 ° C/190 ° F/Fan 170 ° C /Gas Mark 5. Take your butternut squash and chop right down the middle. Scoop out each half removing all the seeds and stringy, loose flesh. Combine the oil, thyme and minced garlic and then brush over the flesh of each butternut half. Roast for 35-40 or until the flesh is tender.
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‘CHEESY’ VEGAN LENTIL STUFFED POTATOES
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From foodnetwork.ca
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From 30seconds.com
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Cheesy Stuffed Squash. Serves: 4. Cooks in: 90 minutes. Difficulty: 5/10. Can be gluten free. recipe extracted from my book Plants Only Kitchen. Ingredients. 1 Butternut Squash, washed & halved length ways. 2 tbs Vegetable Oil. 1 Leek, peeled, washed & chopped fine. 2 cloves of Garlic, minced . 2 tbs Fresh Sage, chopped. Cheese Sauce . 1/4 cup Butter. 1/4 cup Flour. 3 …
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From avantgardevegan.com
BUTTERNUT SQUASH AND QUINOA RECIPE - ALL INFORMATION ABOUT ...
Quinoa with Roasted Butternut Squash Recipe - Food Network new www.foodnetwork.com. Line a rimmed baking sheet with foil and set aside. Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and …
From therecipes.info
From therecipes.info
CHEESY STUFFED BUTTERNUT SQUASH | RECIPES | MY MILITARY ...
Cheesy Stuffed Butternut Squash. Summary. The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping. What You Need. 1 butternut squash (2 lb.) 1 cup water 3/4 cup KRAFT Shredded Sharp Cheddar Cheese 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 Tbsp. chopped fresh …
From mymilitarysavings.com
From mymilitarysavings.com
STUFFED BUTTERNUT SQUASH - ALL INFORMATION ABOUT HEALTHY ...
Directions 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 …
From therecipes.info
From therecipes.info
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