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Stuffed Butternut Squash Recipe

This recipe calls for stuffing a butternut squash with a mixture of ingredients including squash seeds and flesh, onion, garlic, sage, sun-dried tomatoes, chestnuts, rice, cranberries, and allspice. The stuffed squash is then wrapped in foil and baked for about 2 hours until soft and cooked through. It makes a tasty squash side dish that can serve 10 to 12 people.

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Gayathri
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7 views2 pages

Stuffed Butternut Squash Recipe

This recipe calls for stuffing a butternut squash with a mixture of ingredients including squash seeds and flesh, onion, garlic, sage, sun-dried tomatoes, chestnuts, rice, cranberries, and allspice. The stuffed squash is then wrapped in foil and baked for about 2 hours until soft and cooked through. It makes a tasty squash side dish that can serve 10 to 12 people.

Uploaded by

Gayathri
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Baked squash

Ingredients
 1 butternut squash , (1.2kg)

 olive oil

 1 red onion

 1 clove of garlic

 1 bunch of fresh sage , (30g)

 10 sun-dried tomatoes

 75 g vac-packed chestnuts

 75 g basmati rice

 75 g dried cranberries

 1 pinch of ground allspice

 red wine

Method

1. Preheat the oven to 180°C/350°F/gas 4.


2. Wash the squash, carefully cut it in half lengthways, then remove and reserve the
seeds. Use a spoon to score and scoop some flesh out, making a gully for the
stuffing all along the length of the squash.
3. Finely chop the scooped-out flesh with the seeds and put into a frying pan on a
medium heat with 2 tablespoons of oil.
4. Peel, finely chop and add the onion and garlic, stirring regularly while you pick
the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts.
5. Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea
salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or
until softened, stirring occasionally.
6. Pack the mixture tightly into the gully in the two squash halves, then press the
halves firmly back together. Rub the skin of the squash with a little oil, salt and
pepper, and if you’ve got them, pat on any extra herb leaves you have to hand.
7. Place the squash in the centre of a double layer of tin foil, then tightly wrap it up.
Bake for around 2 hours, or until soft and cooked through.
8. Once ready, take the squash to the table and open up the foil in front of
everyone, then carve into nice thick slices and serve with all the usual trimmings.

Tips
This tasty squash also makes a delicious veggie side dish, in
which case you should be able to feed about 10 to 12 people with
this recipe.

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