FESTIVE STUFFED BUTTERNUT SQUASH RECIPE BY TASTY
Here's what you need: butternut squash, olive oil, onion, garlic, chickpeas, fresh thyme, dried sage, salt, pepper, quinoa, vegetable broth, kale, pumpkin seeds, dried cranberries, cooking twine
Provided by Rachel Gaewski
Categories Sides
Yield 6 servings
Number Of Ingredients 15
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 pot or sauté pan over medium heat, add one tablespoon olive oil. Then add onion and sauté until translucent. Add garlic and cook for 3 more minutes.
- Add chickpeas, thyme, sage, salt, and pepper. Then sauté until chickpeas are golden and spices are fragrant.
- Add quinoa to pan, stirring constantly, toast quinoa for 2-3 minutes.
- Add vegetable broth and bring to a boil. Then cover and reduce heat to a simmer. Let simmer for 15-20 minutes.
- After 15-20 minutes, uncover and stir in kale. Then cover and let simmer for five more minutes or until kale is wilted.
- Stir in pumpkin seeds and dried cranberries and sauté for 3-5 more minutes. Remove pan from heat and set aside.
- Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. Then scoop quinoa mixture into squash halves until full.
- Carefully flip one squash half on top of the other.
- Using 5 pieces of cooking twine, carefully tie the two squash halves together into 6 equally spaced sections.
- Return stuffed squash to oven for 5-10 more minutes.
- Remove from oven and let rest 10 minutes. To serve, Cut thick slices using twine to hold squash halves together.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 51 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams
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.
WHOLE ROASTED BUTTERNUT SQUASH WITH CHRISTMAS STUFFING
Looking for a vegan centrepiece for Christmas dinner? This roasted butternut squash is the answer, packed with festive, flavourful stuffing
Provided by Anna Glover
Categories Dinner
Time 2h
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the squash in half through the middle lengthways and scoop out the seeds using a spoon (don't discard them). Drizzle the squash halves with 1 tbsp oil and rub this in all over. Season and transfer to a baking tray, cut-side up. Roast for 50 mins-1 hr until tender through to the middle when pierced with a fork and lightly caramelised.
- Meanwhile, wash the reserved squash seeds in a sieve, removing any stringy pieces of flesh, then pat dry with a tea towel. Tip the seeds into a bowl, drizzle over 2 tsp oil and toss with pinch of each of the spices and a pinch of salt until coated. Transfer to a baking-parchment-lined baking tray and roast on the shelf below the squash for 10-15 mins until golden and crunchy, stirring halfway through to ensure they roast evenly. Leave to cool on the tray.
- Heat the remaining 1 tbsp oil in a wide pan over a medium heat and fry the onion for 10 mins until soft. Add the mushrooms and garlic, and cook for another 10 mins until the mushrooms are tender and most of the liquid has evaporated. Stir in the walnuts, remaining mace and mixed spice, the cranberries, maple syrup, sage and kale. Cook for a few minutes more until the kale has started to wilt, then stir in the wine or stock along with some seasoning. Continue to cook until the liquid has mostly evaporated. Remove from the heat and stir in the breadcrumbs until combined (add a splash more wine or stock if you need to soften the bread). The mixture shouldn't be dry and crumbly, and should hold together when pressed. Season well.
- When the squash is tender, scoop out a hollow channel in the neck of the squash to make a gap for the filling. (You can keep the scooped-out flesh for soups or purées.) Spoon in the filling, packing it into the squash and piling up slightly. Drizzle over a little oil and roast for 20-30 mins until lightly crisp on top. Scatter with the squash seeds and slice to serve.
Nutrition Facts : Calories 430 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
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
More about "whole roasted butternut squash with christmas stuffing food"
STUFFED ROASTED BUTTERNUT SQUASH - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
5/5 (90)Calories 239 per servingCategory Main Course
- To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.
- Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. I like to score a line with the tip of my spoon 1-inch from the edges before I start scooping so I have a guide to follow. Set aside the scooped out squash flesh and chop it up.
- To make the stuffing: In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the broth.
ROASTED STUFFED BUTTERNUT SQUASH - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (42)Calories 245 per servingCategory Entree, Side
- Preheat oven to 400 degrees F (204 C) and set out a baking sheet with parchment paper or a silicon liner or grease a 9x13-inch (or similar size) baking dish.
- In the meantime, if you haven’t already done so, prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely (uncovered) on the stovetop.
- Halve the squash lengthwise (tip and stem) by inserting your knife point into the squash and rocking toward the base. Then remove your knife, flip the squash around 180 degrees and insert the point into the same spot, but rock it toward the stem, pressing down firmly but carefully to split the squash in half.
- Scoop out seeds with a spoon or ice cream scoop. Then brush with oil (or water) and sprinkle with coconut sugar, cinnamon (optional), and salt. Place cut-side down on a lined baking sheet or baking pan.
WHOLE ROASTED BUTTERNUT SQUASH RECIPE | MYRECIPES
From myrecipes.com
CHRISTMAS VEGAN STUFFED BUTTERNUT SQUASH - ALPHAFOODIE
From alphafoodie.com
BUTTERNUT SQUASH STUFFING – LEMON TREE DWELLING
From lemontreedwelling.com
BUTTERNUT SQUASH AND WILD RICE STUFFING RECIPE - COOKIE AND KATE
From cookieandkate.com
STUFFED BUTTERNUT SQUASH WITH VEGGIE COUSCOUS - MY …
From mygorgeousrecipes.com
HOW TO COOK: ROASTED BUTTERNUT SQUASH - WHOLE …
From wholefoodsmarket.com
CREAMED SPINACH STUFFED BUTTERNUT SQUASH - SIMPLY …
From simply-delicious-food.com
STUFFED ROAST SQUASH | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
ROASTED WHOLE BUTTERNUT SQUASH - JESSICA GAVIN
STUFFED BUTTERNUT SQUASH WITH SPINACH, BACON, AND CHEESE
From juliasalbum.com
4.8/5 (245)Total Time 1 hr 20 minsCategory Side DishCalories 706 per serving
COCONUT CURRY ROASTED BUTTERNUT SQUASH SOUP - SHE LIKES FOOD
From shelikesfood.com
ROASTED BUTTERNUT SQUASH HALVES - NUM'S THE WORD
From numstheword.com
ROASTED SQUASH | SQUASH RECIPES | TESCO REAL FOOD
From realfood.tesco.com
BAKED SQUASH WITH CHESTNUT NUT ROAST STUFFING | REBEL RECIPES
From rebelrecipes.com
THE 30 BEST RECIPES TO COOK THIS APRIL | KITCHN
From thekitchn.com
BAKED SQUASH RECIPE | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
THE EASIEST WHOLE ROASTED BUTTERNUT SQUASH RECIPE YOU'LL EVER …
From camillestyles.com
STUFFED BUTTERNUT SQUASH WITH DRIED FRUIT AND ICE CREAM
From bonapeti.com
STUFFED BUTTERNUT SQUASH ROAST - CTV
From more.ctv.ca
STUFFED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.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