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
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.
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
VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH
This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.
Provided by Food Network Kitchen
Time 1h45m
Yield 4 to 8 servings
Number Of Ingredients 14
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.
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
SAUSAGE-STUFFED BUTTERNUT SQUASH
Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!
Provided by SPEARL20
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
- Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
- Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
- Bake in the preheated oven for 25 minutes.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 31.7 g, Cholesterol 37.8 mg, Fat 14.4 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 648.5 mg, Sugar 5.8 g
COMPREHENSIVELY STUFFED SQUASH -- A MOOSEWOOD RECIPE
This is a favourite recipe that comes from the original Moosewood Cookbook - a cookbook in my collection that is quite tattered and oh so loved! In fact, Mom, my sister, and I all have and adore our copies. This is a recipe that is often made for Thanksgiving or Christmas, and includes Mom's optional additions below. Most definately serves as a main course for a vegetarian (but not vegan, well, not without some substitutions.) This makes four main dish servings, or eight side dish servings, maybe ten, depending on your holiday spread! In the photo I've posted, only the stuffing is shown; Mom had the baked squash ready, and I forgot to bring the camera!
Provided by Katzen
Categories One Dish Meal
Time 1h24m
Yield 4-8 serving(s)
Number Of Ingredients 20
Steps:
- For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
- Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
- Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
- Bake, covered, 25 minutes.
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
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
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