FRUIT & NUT STUFFED ACORN SQUASH
A different take on your usual acorn squash dish - the filling is delicious, but not as sweet as most I've had before. Found this in a great cookbook!
Provided by filaughn
Categories Vegetable
Time 1h55m
Yield 4-6 squash halves, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut squash in half and scoop out seeds and strings.
- Lightly grease baking sheet. Place squash on sheet, cut side down and back at 350 for 40 - 50 minutes, until soft but not mushy. Remove from heat and place, cut site up, on sheet.
- Saute onion, celery and garlic in olive oil until translucent.
- Add all other filling ingredients and mix until blended. Use a large spoon to fill squash halves.
- Cover squash with aluminum foil and bake at 375 for 20 - 30 minutes until all ingredients are well cooked.
Nutrition Facts : Calories 453.9, Fat 17.9, SaturatedFat 2.1, Sodium 369.6, Carbohydrate 71.5, Fiber 11.2, Sugar 18.7, Protein 10.1
STUFFED BUTTERNUT SQUASH WITH QUINOA AND MUSHROOMS
This simple quinoa and mushroom stuffed butternut squash makes a delicious vegetarian main dish that's perfect for the festive season. With only a handful of ingredients this dish is bursting with flavour and goodness!
Provided by Monika Dabrowski
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 190 C. Cut the butternut squash in half lengthways, scoop out the seeds, season and drizzle the halves with a little oil (about 1-1.5 tbsp).
- Roast for about 55-65 minutes until golden brown. It is ready when it starts caramelizing around the edges and is tender (check with a fork).Start making the filling whilst the butternut squash is roasting. That way when the squash comes out of the oven you'll be able to stuff it straight away.
- Cook the quinoa according to packet instructions. In the meantime fry the mushrooms with 2 tablespoons of oil over a high heat for 4-5 minutes until the water has been absorbed (the mushrooms release lots of moisture). Season to taste and set aside until the butternut squash is cooked.
- Remove the butternut squash from the oven (keep the oven on). Scoop out some of the pulp from the middle (not too much, just to create more space for the filling) and chop roughly. Combine the pulp with the cooked quinoa, mushrooms, dried cranberries, onion granules and parmesan. Season generously.
- You are now ready to stuff the squash. Scatter the pine nuts, drizzle over the melted butter and place on the top oven shelf for about 10-12 minutes (200 C). Remove from the oven, set aside for 5 minutes then serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 27 g, Protein 5 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 69 mg, Fiber 4 g, Sugar 8 g, Calories 226 kcal
VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH
This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven; preheat the oven 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, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture 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 maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
STUFFED BUTTERNUT SQUASH
Make a veggie roast everyone will love - this squash is packed with nuts, barley and herbs, so it has plenty of flavour and lots of lovely textures
Provided by Good Food team
Categories Dinner, Main course, Vegetable
Time 2h15m
Number Of Ingredients 20
Steps:
- Cook the pearl barley following pack instructions, crumbling the stock cube into the boiling water for extra flavour. Drain and set aside to cool.
- Meanwhile, toast the pine nuts and almonds in a dry pan until nutty brown. Tip into a bowl and set aside. Use the same pan to toast the fennel and coriander seeds for a couple of mins, until aromatic. Grind the spices using a pestle and mortar.
- Cut the squash in half lengthways through the centre. Scoop out and discard the seeds and any fibrous bits. Keep scraping to carve out a channel down the centre of both squash halves for stuffing, you may need to score the flesh with a knife first if your squash is very firm. The squash shell should be about 1.5cm thick all over when you've finished. Roughly chop any squash you remove and set aside. Score the flesh of the 2 squash halves in a criss-cross pattern, trying not to pierce the skin, rub with 1 tbsp oil and season well.
- Heat oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil in a pan and cook the onion, chopped squash and leek for 8-10 mins until soft. Stir in the garlic and cook for another min. Add the pearl barley, nuts, spices, feta, herbs, dried fruit and lemon zest. Season well and cook for a min or 2 more, then pack the filling into the cavities in the 2 squash halves, keep any leftover stuffing. Tie the halves back together with kitchen string, as you would a joint of meat. The squash will shrink a little as it cooks, so make sure you make the knots nice and tight. Rub the outside with a little more oil and season well. Alternatively, wrap well in foil.
- Place in a roasting tin lined with some foil or parchment and cook for 1 hr. Check if the squash is cooked by inserting a knife, it should go in with little resistance and the flesh should feel soft. Scatter any remaining stuffing around the squashetta and return to the oven for another 5 mins to warm through. Mix the tahini, lemon juice, honey and a drizzle of water to make a dressing. Carve the squash into slices and serve drizzled with the tahini sauce and scattered with parsley.
Nutrition Facts : Calories 430 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
STUFFED BUTTERNUT SQUASH WITH QUINOA
A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h10m
Yield Serves 2 with filling leftover
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
- Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
- Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.
Nutrition Facts : Calories 660 calories, Fat 38.7 grams fat, SaturatedFat 9.5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22.6 grams sugar, Fiber 12.2 grams fiber, Protein 21 grams protein, Sodium 2.8 milligram of sodium
DELICATA SQUASH STUFFED WITH DRIED FRUIT AND NUTS
I got some delicata squash from my organic food basket. I wanted to serve them stuffed, so I came up with this recipe, adapted from other recipes I have found. Also, you can eat the skin of the delicata squash, so this recipe is ultra simple to make and eat!
Provided by KelBel
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Place squash cut side down on a baking pan with sides. Add 1/2 inch water to pan.
- Bake for 30 minutes or until squash is slightly soft. Remove squash from oven. Pour water off pan and carefully turn over so cut side is up.
- Combine all ingredients for stuffing mixture.
- Place mixture into the 4 squash cavities. Return to oven, continue baking for 30 minutes or until squash is soft and topping is browned.
- Serve immediately.
Nutrition Facts : Calories 178.1, Fat 9, SaturatedFat 1, Sodium 97.1, Carbohydrate 24.6, Fiber 2.5, Sugar 16.8, Protein 2.3
More about "nut and fruit filled squash food"
QUINOA-STUFFED SQUASH WITH CURRY, FRUIT AND NUTS - THRIFTY …
From thriftyfoods.com
STUFFED ROAST SQUASH | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
FRUIT STUFFED ACORN SQUASH | JUST PLAIN COOKING
From justplaincooking.ca
STUFFED ACORN SQUASH WITH APPLES, NUTS AND CRANBERRIES
From foodal.com
20 BEST STUFFED SQUASH RECIPES TO MAKE FOR DINNER
From insanelygoodrecipes.com
5/5 (1)Published Sep 16, 2022Category Recipe Roundup
- Stuffed Acorn Squash. Stuffed acorn squash is a delicious and easy-to-make recipe that’s perfect for autumn. The squash is first roasted to soften the flesh, then stuffed with a savory filling of ground turkey, baby Bella mushrooms, and herbs.
- Turkey Chili Stuffed Acorn Squash. Autumn is the perfect time to cozy up with a bowl of chili. But why settle for the same old, same old when you can try something new?
- Turkey Stuffed Acorn Squash. It’s almost Thanksgiving, which means it’s time to start thinking about side dishes. This recipe is packed with all the flavors of Thanksgiving but without all the guilt.
- Vegetarian Stuffed Acorn Squash. This recipe is the perfect dish for fall. Not only is it healthy and packed with nutrients, but it’s also incredibly comforting and satisfying.
- Roasted Vegan Stuffed Acorn Squash. There’s nothing quite like roasted acorn squash stuffed to the brim with your favorite vegan fillings. And this recipe is the perfect way to show off your culinary skills to any dinner guests, vegans or otherwise.
- Vegan Apple Wild Rice Stuffed Acorn Squash. If you’re looking for a delicious, hearty, and healthy vegan recipe, look no further than this yummy apple-wild rice squash recipe.
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese. Thanksgiving is coming up, and that means it’s time to start prepping your perfect menu. This year, why not ditch the green beans and mashed potatoes in favor of something a little more innovative?
- Sausage Stuffed Acorn Squash. Fall is the time of year for cozy comfort food, and this recipe is the perfect dish to enjoy on a cool autumn evening. Acorn squash is filled with a savory mixture of sausage, sage, and apples and roasted to perfection.
- Stuffed Zucchini Boats. If you’re looking for a delicious, low-carb way to enjoy summer produce, look no further than stuffed zucchini boats. Zucchini is stuffed with fragrant sausage and topped with melted cheese, creating a satisfying and healthy dish.
- Zucchini Boats. Why settle for a boring old zucchini when you could have a zucchini boat? Stuffed with savory sausage and cheesy mozzarella, these are sure to float your tastebuds’ boat.
FRUIT AND NUT STUFFED ACORN SQUASH - SIMPLY SCRATCH
From simplyscratch.com
Reviews 19Category Side DishesCuisine AmericanTotal Time 1 hr
NUT- AND FRUIT-FILLED SQUASH - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
STUFFED SQUASH WITH WILD RICE & MUSHROOMS - THE LAST FOOD BLOG
From thelastfoodblog.com
STUFFED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
37 HEALTHY BUTTERNUT SQUASH RECIPES | TASTE OF HOME
From tasteofhome.com
EASY STUFFED DELICATA SQUASH - THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY RECIPE FOR SWEET ACORN SQUASH STUFFED WITH DRIED FRUIT
From peasandhoppiness.com
FRUIT-AND-NUT STUFFED SQUASH - PREVENTION
From prevention.com
8 DELICIOUS TYPES OF SQUASH - HEALTHLINE
From healthline.com
NUT- AND FRUIT-FILLED SQUASH (KITCHENPC)
From kitchenpc.com
FRUIT AND NUT STUFFED ACORN SQUASH - BUTTER & BAGGAGE
From butterandbaggage.com
THE BEST GOOD AND GATHER GROCERIES AT TARGET - FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love