What To Know
- This vibrant dish combines the sweet and earthy notes of butternut squash with a savory stuffing and a crispy exterior, creating a culinary symphony that will tantalize your taste buds.
- Return the stuffed squash to the oven and bake for 20-25 minutes, or until the stuffing is heated through and the squash is golden brown.
- Top the stuffed squash with a dollop of Greek yogurt or sour cream for a creamy finish.
Indulge in the delectable flavors of autumn with our exquisite stuffed roasted butternut squash recipe. This vibrant dish combines the sweet and earthy notes of butternut squash with a savory stuffing and a crispy exterior, creating a culinary symphony that will tantalize your taste buds.
Ingredients
For the Butternut Squash:
- 1 large butternut squash (about 3-4 pounds)
- Olive oil
- Salt and pepper
For the Stuffing:
- 1 cup cooked wild rice
- 1/2 cup chopped walnuts
- 1/2 cup chopped cranberries
- 1/4 cup chopped parsley
- 1/4 cup chopped sage
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Butternut Squash: Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side up on a baking sheet.
2. Roast the Butternut Squash: Roast for 45-60 minutes, or until tender when pierced with a fork.
3. Prepare the Stuffing: While the squash roasts, combine all the stuffing ingredients in a large bowl. Mix well.
4. Stuff the Butternut Squash: Once the squash is roasted, carefully scoop out the flesh, leaving a 1/2-inch border. Fill the squash cavities with the stuffing.
5. Bake the Stuffed Squash: Return the stuffed squash to the oven and bake for 20-25 minutes, or until the stuffing is heated through and the squash is golden brown.
6. Garnish and Serve: Remove from the oven and garnish with fresh parsley or sage. Serve immediately.
Tips
- For a richer flavor, roast the squash with a drizzle of maple syrup or honey.
- Add crumbled bacon or sausage to the stuffing for a savory twist.
- Top the stuffed squash with a dollop of Greek yogurt or sour cream for a creamy finish.
Variations
- Vegetarian Version: Omit the bacon or sausage from the stuffing.
- Vegan Version: Use vegetable broth instead of chicken broth and omit the Parmesan cheese from the stuffing.
- Spicy Version: Add a pinch of cayenne pepper to the stuffing for a kick.
Health Benefits
Butternut squash is rich in vitamins, minerals, and antioxidants, making it a nutritious addition to your diet. It is a good source of:
- Vitamin A: Supports eye health
- Vitamin C: Boosts immunity
- Fiber: Promotes gut health
- Potassium: Regulates blood pressure
Takeaways
Our stuffed roasted butternut squash recipe is a versatile and delectable dish that is perfect for special occasions or cozy fall evenings. With its vibrant flavors and nutritional value, it is sure to become a staple in your recipe repertoire.
Frequently Asked Questions
Q: Can I use another type of squash for this recipe?
A: Yes, you can use acorn or kabocha squash as substitutes.
Q: How can I store the leftover stuffed squash?
A: Store the leftover squash in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze the stuffed squash?
A: Yes, you can freeze the stuffed squash for up to 2 months. Thaw overnight in the refrigerator before reheating.
