Try this Stuffed Butternut Squash recipe, or contribute your own.

Still searching for what to cook ?

Name: Stuffed Butternut Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 c Tart Apples; peeled; cored,; 3 sm Butternut Squash; 1/2 ts Salt; 1 ts Dry mustard; 1/4 ts Black Pepper freshly ground; 2 c Cooked Ham; diced; Butter or margarine

Find the most delicious recipes here

INGREDIENTS

1 c Tart Apples; peeled; cored,
3 sm Butternut Squash
1/2 ts Salt
1 ts Dry mustard
1/4 ts Black Pepper ; freshly ground
2 c Cooked Ham; diced
Butter or margarine

INSTRUCTIONS

The Cook and Kitchen Staff at Recipe-a-Day are currently offering you a few recipes from our Fruits of the Fall Harvest collection. Of course, todays recipe isnt for a fruit at all ? its for a vegetable; and the featured vegetable is the Butternut squash. Youll find a fresh variety of Butternut squash available right now. Butternuts have a smooth skin and vary in color from a light, creamy golden-brown to a dark orange-yellow. Their flavor is, well, sort of buttery and nutty. It all makes sense now, doesnt it? Todays recipe is for a main course featuring the Butternut squash. The tasty textured stuffing really complements the mild-flavored Butternut squash. Try it as your main course tonight, and enjoy! Pre-heat oven to 400-F degrees. Rinse, dry, and cut Butternut squash into halves, lengthwise. Remove seeds from the center and discard. Sprinkle the inside of each squash half with salt. Place cut side down in a shallow baking pan and pour about 1/4-inch of boiling water over the top of the squash. Bake about 30 minutes, or until nearly tender. Meanwhile, prepare your stuffing by combining the diced apples, cooked ham, and dry mustard in a medium-sized mixing bowl. Remove the partially cooked squash from the oven and turn the squash halves cut side up. Spoon an equal amount of stuffing into each squash half. Sprinkle with freshly ground black pepper and return to the oven, after reducing the temperature to 350-F degrees. Bake an additional 20 to 30 minutes, or until the apples are tender. Remove from the oven and dot with butter or margarine while still warm, then serve. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Oct 14, 1998, converted by MM_Buster v2.0l.

NOTES

Alert editor

Stuffed Butternut Squash

1 c Tart Apples; peeled; cored,
3 sm Butternut Squash
1/2 ts Salt
1 ts Dry mustard
1/4 ts Black Pepper freshly ground
2 c Cooked Ham; diced
 Butter or margarine

The Cook and Kitchen Staff at Recipe-a-Day are currently offering you a few  recipes from our Fruits of the Fall Harvest collection. Of course, todays  recipe isnt for a fruit at all ? its for a vegetable; and the featured  vegetable is the Butternut squash.    Youll find a fresh variety of Butternut squash available right now.  Butternuts have a smooth skin and vary in color from a light, creamy  golden-brown to a dark orange-yellow. Their flavor is, well, sort of  buttery and nutty. It all makes sense now, doesnt it?    Todays recipe is for a main course featuring the Butternut squash. The  tasty textured stuffing really complements the mild-flavored Butternut  squash. Try it as your main course tonight, and enjoy!    Pre-heat oven to 400-F degrees. Rinse, dry, and cut Butternut squash into  halves, lengthwise. Remove seeds from the center and discard.    Sprinkle the inside of each squash half with salt. Place cut side down in a  shallow baking pan and pour about 1/4-inch of boiling water over the top of  the squash. Bake about 30 minutes, or until nearly tender.    Meanwhile, prepare your stuffing by combining the diced apples, cooked ham,  and dry mustard in a medium-sized mixing bowl. Remove the partially cooked  squash from the oven and turn the squash halves cut side up.    Spoon an equal amount of stuffing into each squash half. Sprinkle with  freshly ground black pepper and return to the oven, after reducing the  temperature to 350-F degrees. Bake an additional 20 to 30 minutes, or until  the apples are tender. Remove from the oven and dot with butter or  margarine while still warm, then serve.    Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Oct 14, 1998, converted by MM_Buster  v2.0l.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 To 6 (171g)
Recipe Makes: 4 To 6

Calories: 86
Calories from Fat: 6 (7%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 7.2mg		0 %
Potassium 613.7mg		16 %
Total Carbohydrate 20.8g		6 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 17g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 86

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe