WHOLE STUFFED BUTTERNUT SQUASH
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
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.
STUFFED BUTTERNUT SQUASH
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
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
DOUBLE-BUTTERNUT SQUASH SOUP
A very thick and savory, vegetarian soup. The squash, butter, and almonds give this soup a really decadent flavor. Tastes great served with fresh yogurt or sour cream and garnished with either green onions or a dash of cinnamon.
Provided by MiddleNameGrace
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
- Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
- Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 27.8 g, Cholesterol 11.4 mg, Fat 7 g, Fiber 7.5 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 354.3 mg, Sugar 3.9 g
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
Provided by Mark Bittman
Categories brunch, dinner, lunch, main course, side dish
Time 2h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Heat the oven to 400. Peel and trim the squash; separate the necks from the bases. Scoop out the seeds from the bases, and reserve. Roughly dice the necks into pieces no bigger than 1/2 inch.
- Rub the hollowed out bases inside and out with olive oil; sprinkle with salt and pepper. Stand them up on a rimmed baking sheet, and roast, flipping once, until they are browned all over and you can easily pierce the flesh with the tip of a sharp knife, about 1 hour.
- Meanwhile, soak the porcinis in 1 cup hot water until soft; remove, and chop them, reserving the liquid. Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the onion and cook, stirring occasionally until it begins to soften - about 5 minutes. Add the chopped squash and porcinis, and sprinkle with salt and pepper. Cook, stirring occasionally until the squash is nicely browned, 8 to 12 minutes.
- Add the red wine, stirring to scrape up any browned bits from the bottom, and let it bubble away until it almost disappears. Add the porcini soaking liquid (leave any sediment behind) and the stock. Bring to a boil, then reduce to a simmer. Cover partly and cook, adding more liquid if the pan gets too dry, until the squash is very tender, 10 to 15 minutes; taste, and adjust seasoning.
- Put 1 tablespoon olive oil in a separate small skillet. When the oil is hot, add the squash seeds and cook, stirring occasionally until golden brown and crisp, 4 to 6 minutes. Turn off the heat, add the chopped sage, lemon zest and a sprinkle of salt and pepper, and toss.
- When the squash bases are done, spoon the chopped squash mixture into the cavities (save the leftover stuffing, or serve it on the side). Sprinkle the squash seeds over the top, and serve.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 941 milligrams, Sugar 8 grams
TWICE-BAKED BUTTERNUT SQUASH
To serve, nestle the baked squash into a handful of mache or other tender salad greens.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
- Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
FRUITY STUFFED BUTTERNUT SQUASH
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
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
STUFFED BUTTERNUT SQUASH
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
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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