Fruity Stuffed Butternut Squash Food

STUFFED BUTTERNUT SQUASH

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!

BUTTERNUT SQUASH-STUFFED SHELLS

Steps:

• Preheat the oven to 425 degrees F.
• Add the squash, shallot and garlic to a baking sheet. Drizzle with the olive oil and toss to combine. Sprinkle with the thyme, sage, 1/4 teaspoon salt and a few grinds of black pepper and toss again. Roast until the squash is tender and light golden, about 30 minutes. Let cool.
• Meanwhile, bring a large pot of water to a boil; add salt. Add the pasta shells and cook until al dente according to the package directions. Drain and let cool.
• Squeeze the roasted garlic into a small food processor or blender, add the squash, shallot and vegetable broth and puree until smooth.
• Mix together the spinach, cream cheese, ricotta, red pepper flakes, 2/3 cup of the Parmesan and 1 tablespoon salt in a large bowl. Stuff about 2 tablespoons of the spinach mixture into each shell; set aside.
• Add the pureed squash mixture, heavy cream and butter to a large skillet over medium heat. Cook, whisking frequently, until thickened, about 5 minutes. Remove from the heat and whisk in the nutmeg, 1 1/2 teaspoons salt and the remaining 1 1/3 cups Parmesan.
• Spread the cheese sauce into the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in the baking dish seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Top with the mozzarella. Bake until the cheese is melted and bubbling, 15 to 20 minutes. Top with more Parmesan and sage before serving.

CHEESY STUFFED BUTTERNUT SQUASH

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.

STUFFED BUTTERNUT SQUASH

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.

WHOLE STUFFED BUTTERNUT SQUASH

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.

FRUITY STUFFED BUTTERNUT SQUASH

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!

STUFFED BUTTERNUT SQUASH RECIPE BY TASTY

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!

FRUIT-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.

RICE-STUFFED BUTTERNUT SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes., Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell. , In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender.

STUFFED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F.
• Cut the squash lengthwise; remove the seeds with a spoon.
• Place the squash in a baking dish big enough to hold them, and place 1 teaspoon butter in each squash, where the seeds have been removed. Season and sprinkle with grated cheese.
• Bake the squashes for 25-35 minutes or until you can easily pierce them with a fork.
• Cool slightly on a rack.
• In the meantime, in a bowl mix the cooked wheat or quinoa with chopped peanuts, chopped parsley and currants. Add the oil and vinegar. Taste and adjust the seasoning.
• Fill the roasted squashes butternuts with filling and serve warm or at room temperature.

BUTTERNUT SQUASH STUFFED PASTA BAKE RECIPE BY TASTY

Steps:

• Heat olive oil in a large pan.
• Add the butternut squash and salt, and sauté for a few minutes.
• Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
• Add in spinach and salt until the spinach is wilted.
• In a large bowl, add ricotta, egg, cheese, and a pinch of salt and pepper. Mix well.
• Add the cooked squash mixture into the bowl. Mix until evenly blended.
• Cook a box of jumbo shell pasta al dente. Set aside in a bowl covered in olive oil to prevent sticking.
• Heat butter in a medium pan. Once melted, add in flour.
• Cook the flour until it turns light brown.
• Add milk to the pan and stir continuously until the sauce thickens.
• Add a pinch of salt and pepper.
• In a casserole dish, sheet the sauce on the bottom.
• Stuff each jumbo shell pasta with the stuffing and place on top of the sauce.
• Bake at 400°F (200°C) covered for 30 minutes.
• Sprinkle parmesan cheese and bake again for 5 minutes until the cheese melts.
• Garnish with parsley.
• Enjoy!