Stuffed Butternut Squash
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Yield: 4 Ready in 1 hours
favorite of 10 people 8 people want to try
Stuffed Butternut Squash Preparation
VERY SIMPLE STUFFING for butternut squash is made primarily of the flesh of the squash itself. Garlic, a bit of ginger, and chopped scallions are added for flavor. The ginger gives this dish a unique flavor. Bread crumbs tossed with a little oil and sprinkled on top of the filling become brown and crisp in the oven and their crunchy texture contrasts nicely with the creaminess of the filling. LOWFAT MODIFICATION: omit oil and use vegetable spray instead: 123cals, 0.5g fat (3%cff). Or use oil in moderation. 1. Set oven to 400F. 2. Split squash in half lengthwise, and remove the seeds. Score the flesh of the squash, making 1/2-inch deep cuts through it one way and then the other (checkerboard). Arrange the squash halves cut side up on a cookie sheet, and place them in the preheated oven (400F) for about 60 minutes, until the flesh is tender when pierced with a fork. 3. Meanwhile, heat 2 tablespoons of the canola OIL in a large skillet. When oil is hot, add scallions, and saute them for 1+1/2 minutes. Mix in the garlic and ginger, and set the pan aside, off the heat. 4. When the squash is cool enough to handle, use a spoon to gently scoop the flesh from the shells, reserving shells, and add the pulp to the scallions alon with salt and peper. Mix well, stirring until the squash flesh and scallions are well combined but the mixture is still chunky. Fill the reserved shells with the mixture. 5. In a small bowl, lightly mix the bread crumbs with the remaining OIL, and sprinkle the mixture over the stuffed squash. Arrange the squash halves on a cookie sheet, and place them in the 400F oven for 20 minutes or until well heated. The crumb mixture on top should be nicely browned; if it is not, place the squash under a hot broiler for a few minutes. 6. Cut each of the squash halves in half again (lengthwise) and served one piece per person. The skin is edible. Serves 4. With original amount of oil: 272 cals, 43% cff; 5 g protein, 13 g fat, 1g sat fat, 0mg chol, 531 mg sodium, 35g carb, 1g fiber. Good source of beta-carotene and a 3-oz serving supplies 100% of daily value for vitamin A. * INFO * Recipe from Jacques Pepins Kitchen: Encore with Claudine, by Jacques Pepin. 1998 KQED Books, companion to the Public Television series. If you have comments or questions about this recipe, please E-mail Pat Hanneman at firstname.lastname@example.org (12/98). Recipe by: Jacques Pepins Kitchen: Encore with Claudine 1998 Posted to EAT-LF Digest by email@example.com on Dec 02, 1998, converted by MM_Buster v2.0l.
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