Fruitystuffedbutternutsquash Best Recipes

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STUFFED BUTTERNUT SQUASH

2021-12-17



Stuffed Butternut Squash image

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

Ingredients:

  • 3 small butternut squash (about 1-1/2 pounds each)
  • 2 cups cubed fully cooked ham
  • 1 cup soft bread crumbs
  • 1/2 cup shredded tart apple
  • 1/4 cup packed brown sugar
  • 2 tablespoons prepared mustard

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.

GROUND BEEF-STUFFED BUTTERNUT SQUASH

2020-06-19



Ground Beef-Stuffed Butternut Squash image

Delicious stuffed butternut squash dish that's full of flavor!

Provided by alohakellygirl

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 2

Number Of Ingredients 10

Ingredients:

  • 1 (2 pound) butternut squash
  • 1 teaspoon olive oil
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, diced
  • 1 apple - peeled, cored, and diced
  • 3 cloves garlic, diced
  • 2 tablespoons salted butter
  • 2 tablespoons brown sugar
  • ¼ cup crumbled goat cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut the butternut squash in half, lengthwise. Scoop out and throw away seeds. Brush the cut side of squash with 1 teaspoon oil. Place cut-side down onto a baking sheet and cover with aluminum foil.
  • Bake in the preheated oven until tender, about 30 minutes. Remove and let cool, 5 to 10 minutes. Leave the oven on.
  • Heat 1 tablespoon oil in a large saute pan or skillet over medium-high heat. Cook and stir ground beef in the hot oil until browned and crumbly, about 10 minutes. Add onion, apple, and garlic. Continue to cook, while stirring around, until vegetables are slightly soft, 5 to 10 minutes more.
  • Turn squash over and place cut-side up onto the baking pan. Fill the centers of the squash with beef mixture. Dot each with 1 tablespoon butter and sprinkle with 1 tablespoon brown sugar.
  • Bake, uncovered, in the preheated oven until brown sugar is golden brown, 15 to 25 minutes. Take out of the oven and sprinkle each half with goat cheese. Serve.

Nutrition Facts : Calories 1039.8 calories, Carbohydrate 88.7 g, Cholesterol 194.8 mg, Fat 57.2 g, Fiber 12.8 g, Protein 50.7 g, SaturatedFat 25.3 g, Sodium 386.6 mg, Sugar 35.9 g

RICE-STUFFED BUTTERNUT SQUASH

2021-12-17



Rice-Stuffed Butternut Squash image

The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season. -Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 10

Ingredients:

  • 1 small butternut squash (1-1/2 pounds)
  • 3/4 cup cooked long grain and wild rice
  • 1/3 cup ricotta cheese
  • 3 tablespoons dried cranberries
  • 3 tablespoons mango chutney
  • 1 green onion, chopped
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons butter

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.

Nutrition Facts : Calories 443 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 92g carbohydrate (36g sugars, Fiber 13g fiber), Protein 11g protein.

Top Asked Questions

  1. What is butternut squash with mushroom stuffing?
    This Roasted Butternut Squash with Mushroom Stuffing is perfect for cold winter evenings when your body craves a warming meal. It is very easy to make, tasty full of flavor and grain free - we use finely chopped nuts instead of breadcrumbs. Wait until you taste it ...
  2. What are the best butternut squash recipes for fall?
    Recipes like our Roasted Butternut Squash Salad with Burrata and Butternut Squash Soup with Apple Grilled Cheese Sandwiches are just the kind of fall recipe you'll want to revisit again and again. This beautiful butternut squash salad with creamy burrata cheese and peppery arugula is perfect for fall entertaining.
  3. Where can I buy butternut squash?
    Today Butternut squash is widely available in grocers and farmers markets in North America, Central America, South America, Europe, Asia, South Africa, Australia, and New Zealand. Restaurants currently purchasing this product as an ingredient for their menu.
  4. What does butternut squash taste like?
    Butternut squash's sweet, nutty flavors make it the perfect vegetable to eat all fall and winter long. Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy. looking down into a bowl of butternut squash soup, topped with fresh cracked black pepper and served with sliced baguettes.

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  • 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.
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