Stuffed Butternut Squash Recipe

Made with soft, Stuffed Butternut Squash Recipe with quinoa, veggies, almonds, and spices, stuffed butternut squash is a comforting, in-season recipe. Rich fillings enhance its earthy, somewhat sweet flavor and creamy texture. This squash dish, which gets its name from its tender, buttery texture, is filling, healthy, and cozy.

Stuffed Butternut Squash Recipe

Author: dhouha bakhouch Cooking Method:Baking Cuisine:American Mediterranean Mexican Italian UK Courses:Recipes

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesRest time: 5 minutesTotal time:1 hour 15 minutesServings:4 servingsCalories:320 kcal Best Season:Available

Description

Made with soft, Stuffed Butternut Squash Recipe with quinoa, veggies, almonds, and spices, stuffed butternut squash is a comforting, in-season recipe. Rich fillings enhance its earthy, somewhat sweet flavor and creamy texture. This squash dish, which gets its name from its tender, buttery texture, is filling, healthy, and cozy.

Ingredients

• 2 medium butternut squash
• 2 tablespoons olive oil
• 1 cup quinoa (uncooked)
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 cup fresh spinach
• ¼ cup dried cranberries
• ¼ cup chopped walnuts
• Salt and pepper, to taste
• 1 teaspoon fresh thyme

Instructions

1. Get the squash ready: Set the oven temperature to 400°F, or 200°C. Scoop out the seeds after halves each butternut squash lengthwise.
2. Roast the squash by adding salt and pepper to each half after drizzling it with olive oil. Arrange them on a baking sheet cut-side up, and roast them for 40 to 45 minutes, or until they are soft.
3. Cook the Quinoa: Follow the directions on the package to make the quinoa while the squash roasts. Set away and fluff.
4. The vegetables are sautéed by heating a small amount of olive oil in a pan over medium heat. Sauté the garlic and onion for three to four minutes, or until they are tender.
5. Add Herbs and Spinach: Cook the spinach until it wilts, then stir in the fresh thyme. This should take a minute or two.
6. Mix the Filling: In the pan, combine the chopped walnuts, dried cranberries, and cooked quinoa. Add salt and pepper to taste after stirring everything together.
7. Stuff the Squash: Using a spoon, heap the quinoa mixture into each side of the baked squash.
8. Bake to Combine: To ensure the filled squash is thoroughly heated, return it to the oven for an additional five minutes.
9. Serve: Warm up after 5 minutes of cooling. Savor this comforting, healthy cuisine!

Notes

• 👌 For added flavor, roast at a high temperature.
  Roast butternut squash at 400°F until it is soft and caramelized to bring out its greatest flavor.

Keywords:s, B, recipe, Squash, Stuffed

Stuffed Butternut Squash Recipe Variations

• Stuffed Butternut Squash in the Mediterranean Style. Add Kalamata olives and couscous instead of quinoa to give this stuffed squash a Mediterranean flavor. For more depth, stir in crumbled feta, sun-dried tomatoes, and fresh basil. The recipe is colorful and well-balanced, with the sweet, delicate squash contrasting well with the tangy tomatoes and salty olives. To add color and freshness, sprinkle some fresh parsley on top at the end.
• Butternut Squash with Apples and Pecans in the Fall Harvest. Add chopped apples, dried cranberries, and pecans to the filling to embrace the tastes of fall. To soften them and integrate them with the quinoa’s nutty flavor, lightly sauté the apples. Dehydrated cranberries offer a hint of tartness, while pecans lend a wonderful crunch. To add comfort and warming, add a sprinkle of nutmeg and cinnamon.
• Butternut Squash with Sausage & Mozzarella, Inspired by Italy. Add mozzarella cheese and crumbled Italian sausage to the stuffing to make an Italian-style stuffed squash. To add texture, combine the farro or quinoa with the browned sausage. The savory, spicy flavor of the sausage counterbalances the squash’s sweetness. Add shredded mozzarella on top, then bake until it melts and bubbles. For a burst of herbal freshness, garnish with fresh oregano or basil.

What  to serve with Stuffed Butternut Squash Recipe

• Salad of Mixed Greens with Goat Cheese and Cranberries. Stuffed butternut squash is a refreshing, light counterpoint to a mixed greens salad with goat cheese and cranberries. The cranberries offer a touch of acidic sweetness, while the leafy greens add crispness.
• Almond-Based Herb-Infused Wild Rice Pilaf. Wild rice pilaf with herbs adds a nutty, fragrant accent that goes well with stuffed butternut squash. In contrast to the velvety squash filling, wild rice has a grainy texture. Fresh herbs such as parsley and thyme provide aromatic overtones, and toasted almonds give crunch.

How To Store This Recipe?

1. In The Fridge: Stuffed butternut squash can last up to three days in the fridge when kept in an airtight container. To preserve the tastes, let it cool completely before putting it in the refrigerator. This keeps the food tasty and moist without sacrificing texture.
2. In The Freezer: Place each half of the stuffed squash in a freezer-safe container after securely wrapping it in plastic wrap to freeze it. For up to three months, freeze. For optimal results, thaw overnight in the refrigerator before reheating.
3. To Reheat: Place the stuffed butternut squash in a foil-covered oven at 350°F for 20 minutes. It does not dry out because of this. Alternately, microwave in 1-minute increments on medium power until well cooked.

Recipe Nutrition Facts

Calories: Approximately 320 per serving
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 160mg
Total Carbohydrates: 45g
Dietary Fiber: 9g
Sugars: 10g
Protein: 7g
Vitamin A: 250% DV
Vitamin C: 40% DV
Calcium: 12% DV
Iron: 15% DV
Potassium: 900mg

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