stuffed butternut squash

Change up that burrito with Stuffed Butternut Squash from Delish.com.

Burrito Butternut Squash Boats

butternut

olive oil

Kosher salt

black pepper

onion,

garlic,

lb. organic grass fed ground beef

cumin

chili powder

sweet corn, kernels removed (about 1 1/2 cups)

black beans,

enchilada sauce

c. shredded Monterey jack

c. quartered cherry tomatoes

cilantro,

These were awesome! A few things I did, I added brown rice and for my son who is off beef and doesn’t love butternut squash I did a sweet potato (omitting the ground beef on his, but with the brown rice you don’t miss it. I may prefer it with sweet potato), either way you do it they were great

https://streaming.hearstdigitalstudios.com/d4551fe8-b192-43e7-98d5-d26687427f0c/video_rover_16x9_1080p_hd_1538682227_44836.mp4

Are Burrito Butternut Squash Boats The New Zucchini Boats?

Roasted stuffed butternut squash makes the perfect plant-based entrée or side for the holiday season (and beyond). Stuffed with quinoa, kale, and mushrooms; 10 ingredients required; and incredibly flavorful!

Roasted Stuffed Butternut Squash

quinoa (cooked

Tbsp avocado or coconut oil

loosely packed sliced shiitake mushrooms

T coconut aminos

loosely packed chopped kale

walnuts

avocado coconut oil

Tbsp coconut sugar

tsp ground cinnamon ((optional))

sea salt

balsamic vinegar (reduced

Crispy Sautéed Shallot* (1 cup shallot or 2 medium shallots) ((optional))

Preheat oven to 400 degrees F (204 C) and set out a baking sheet with parchment paper or a silicon liner&nbsp;or grease a 9x13-inch (or similar size) baking dish.

In the meantime, if you haven’t already done so, prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely&nbsp;(uncovered)  on the stovetop.

Halve the squash lengthwise (tip and stem) by inserting your knife point into the squash and rocking toward the base. Then remove your knife, flip the squash around 180 degrees and insert the point into the same spot, but rock it toward the stem, pressing down firmly but carefully to split the squash in half.

Scoop out seeds with a spoon or ice cream scoop. Then brush with oil (or water) and sprinkle with coconut sugar, cinnamon (optional), and salt. Place cut-side down on a lined baking sheet or baking pan.

Bake squash for 15 minutes, then flip the squash over to cut-side up. Bake for another 30-45 minutes (sometimes more depending on the size of your squash), or until a knife easily pierces the squash (especially in thicker parts). It's better for the squash to be on the more tender side than firm, in our experience.

In the meantime, prepare your balsamic reduction by adding balsamic vinegar to a small saucepan and bringing to a low boil over medium high heat. Once bubbling, reduce heat to a healthy simmer - about medium low heat - and cook for about 12-15 minutes. You’ll know it’s done when it’s reduced in volume by about half, it appears syrupy, and it has visible bubbles on the top. Set aside to cool. It will thicken as it cools.

Once your quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat. One hot, add oil or water and quinoa. Sauté for 5-8 minutes, stirring occasionally, until slightly crispy and browned. Season with half the coconut aminos for flavor. Then remove from skillet and set aside.

To the still hot skillet add the mushrooms and the other half of the coconut aminos. Sauté for 2-3 minutes, or until browned and reduced in size. Then add garlic and kale and walnuts (optional) and sauté for another 1-2 minutes or until kale is just wilted. Then add quinoa back to the pan and toss to coat (see photo). Set aside.

Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes.

To serve, arrange on a serving platter or individual plates. We loved garnishing ours with some crispy pan-fried shallot*, parsley, and a drizzle of balsamic reduction. However, this would also pair well with a simple salad dressing like a vinaigrette, tahini dressing, or even Vegan Gravy.

Store leftovers covered in the fridge up to 4-5 days. Reheat in a 350 degree F (176 C) until hot.

https://www.youtube.com/watch?v=fihCwgvEuM8

Roasted stuffed butternut squash makes the perfect plant-based entrée or side for the holiday season (and beyond). Stuffed with, quinoa, kale, and mushrooms; 10 ingredients required; and incredibly flavorful!

Full Recipe: https://minimalistbaker.com/roasted-stuffed-butternut-squash/
 
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Roasted Stuffed Butternut Squash | Minimalist Baker Recipes

You&#039;ll love this easy Stuffed Butternut Squash recipe. It&#039;s a tasty vegan, gluten-free and vegetarian main dish with a flavorful stuffing made of lentils, mushrooms, kale and cranberries. It&#039;s seasoned with herbs and baked inside a squash making a beautiful presentation. A great healthy meal for Christmas, Thanksgiving or any dinner.

butternut squash

oil (divided)

onion

garlic (minced)

thyme

(100 grams) chopped mushrooms

(40 grams) kale (chopped)

cranberries

pumpkin seeds

Salt and pepper

Preheat the oven to 400°F/200°C.

Cut the butternut squash in half lengthways, then use a spoon to scoop out and discard the seeds.

Rub the squash all over with 1 tablespoon of the oil, then place them, cut side down, on a baking sheet. Roast to 20 minutes, then flip and cook for a further 20 minutes or until the flesh is soft. The time depends on how big your butternut squash is.

Meanwhile, heat the remaining oil in a pan. Add the onion and cook for 5 minutes or until soft. Add the garlic and thyme and cook for a further minute.

Stir in the mushrooms into the pan and cook for 10 minutes or until they’ve softened and released their juices.

Stir in the lentils, kale, pumpkin seeds, dried cranberries and ¾ cup of water and cook for a further 5 minutes and season with salt and pepper.

When the squash is cooked, scrape a little of the squash from the neck to create a shallow channel (leave a 1/2 “ border around the edge). Chop the removed squash and stir into the pan of the lentil filling.

Pile the filling into the squash and return to the oven to cook for 5 minutes.

Serve and enjoy.

https://embed.mediavine.com/videos/t0hpictwflfxifbrwail

You'll love this easy Stuffed Butternut Squash recipe. It's a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, mushrooms, kale and cranberries. It's seasoned with herbs and baked inside a squash making a beautiful presentation. A great healthy meal for Christmas, Thanksgiving or any dinner.

Stuffed Butternut Squash

Vegan Stuffed Butternut Squash with Lentil &amp; Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time!

Vegan Stuffed Butternut Squash with Lentil Apple Filling

Butternut Squash (or two small butternut squashes)

tsp oil

tsp salt

fennel seeds (preferably crushed)

sage

rosemary

red onion

garlic (finely chopped)

lentils (drained,

onion powder

tsp black pepper

apple (chopped small)

pecans (omit for Nutfree)

Slice the butternut squash into half. Remove the seed box, then drizzle, brush all over with oil, and sprinkle salt and pepper.

Bake at 400 degrees F (205 C) for 45-50 minutes, or until cooked completely in the middle.

Meanwhile, make your lentil filling. Heat a skillet over medium heat, add oil, then add in your fennel seeds, and herbs, sage, thyme, rosemary, and mix in.

Add in the onion, garlic, and mix in, and cook until the onion is golden.

Add in your lentils, salt, onion powder, black pepper, and mix in, then add in the apples, pecans, and mix in, and cook for 2-3 minutes, or until the mixture is heated through. Taste and adjust flavor.

Remove the butternut squash from the oven. Scoop out the middle portion of the butternut squash, leaving about half an inch in the squash.

Mash the butternut squash that you removed and lightly mix into the lentils. You dont want to completely mix it in, there should  be some blobs of butternut squash in the lentil mixture. Also if you handle the mixture too much, the lentils would start to break down.

Spoon the lentil mixture into the scooped out butternut squash. sprinkle a little bit of salt and pepper, and bake at 400 degrees F for 10 minutes, or broil for 1-2 minutes.

Remove from the oven and serve as is, or serve with a drizzle of lemon juice, or a side of gravy . To make this without nuts, just omit the pecans.

Cheesy creamed spinach stuffed into roasted butternut squash is a delicious, crowd pleasing side dish or vegetarian main. 

Creamed spinach stuffed butternut squash

butternut squash (halved)

water

onion (finely chopped)

garlic (crushed)

750 g (1½lbs) baby spinach (washed)

tbsp flour

milk

cream

salt and pepper (to taste)

mozzarella cheese (grated)

tbsp Parmesan cheese

Preheat the oven to 180°C/350°F.

Place the halved butternut squash into a deep roasting pan then season with the salt.

Pour the boiling water into the pan and cover with foil.

Place in the oven and allow to roast for 30-45 minutes until soft. Once roasted, scoop out the seeds and some of the flesh. Set aside.

While the butternut is roasting, make the creamed spinach. Saute the onion and garlic in 2 tsp of olive oil until soft and translucent.

Add the spinach and cook until wilted then add the flour and stir into the spinach. Pour in the milk and stir until the sauce is smooth then add the cream. Allow to simmer gently for 7-10 minutes or until the sauce is thick and smooth. Season to taste and remove from the heat. Allow to cool for 10-15 minutes before adding the mozzarella cheese.

Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese.

Place back in the oven and allow to cook until the tops are golden brown, approximately 10 minutes.

Remove from the oven and serve.

Sweet roasted butternut squash stuffed with black beans and smoky red enchilada sauce! The perfect savory-sweet, hearty, satisfying meal for fall and winter! Just 7 ingredients required.

Enchilada-Stuffed Butternut Squash

tsp avocado oil

healthy pinch each sea salt and black pepper

Tbsp avocado oil

red onion ((or sub white or

medium red or orange bell pepper, diced

tsp sea salt

black beans, drained and rinsed

red enchilada sauce ((or store-bought

tortilla chips ((grain-free as needed))

Mango habanero hot sauce ((or store-bought hot sauce))

cilantro

Diced red onion

Avocado ((or guacamole))

Vegan sour cream

Heat oven to 425 F (218 C) and line a baking sheet with parchment paper.

Use a sharp knife to carefully halve the butternut squash, then scoop out the seeds and strings and rub the flesh with oil and salt and pepper.

Place the squash cut side down and roast for 35-45 minutes or until the skin is browned and flesh is tender (a knife inserted should easily slide in and out). It’s better to overbake than underbake the squash as you want it very tender and slightly caramelized.

In the meantime, make the filling by heating a medium saucepan or pot over medium heat. Once hot, add oil and onion and sauté for 4-5 minutes, stirring frequently, until the onion is translucent and beginning to slightly brown. Turn down heat slightly if browning too quickly.

Add diced bell pepper and sea salt and stir. Cover and sauté — stirring frequently — for 5 minutes or until softened and lightly browned.

Stir in the (drained) black beans and enchilada sauce and simmer for ~10 minutes to meld the flavors. Then turn off heat, cover, and set aside.

Remove squash from the oven, flip, and use a spoon to smash down and to make a pronounced divet along the center of the squash (this will make plenty of room for the filling). Pour on the filling (the squash should be quite full and very saucy). Top with crushed tortilla chips (optional) for a crispy topping for added texture.

Lower oven heat to 400 F (204 C) and bake filled squash for another 15-20 minutes or until golden brown and bubbly.

Serve hot as is, or garnish with hot sauce, cilantro, diced onion, avocado or guacamole, and/or vegan sour cream (all optional). This would also pair well with cooked rice or a green salad.

Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat in the microwave or in a 350 degree F (176 C) oven until hot.

https://www.youtube.com/watch?v=U0Cqa_Y_034

Sweet roasted butternut squash stuffed with black beans and smoky red enchilada sauce! The perfect savory-sweet, hearty, satisfying meal for fall and winter! Just 7 ingredients required.

Full Recipe: https://minimalistbaker.com/enchilada-stuffed-butternut-squash/
 
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Enchilada-Stuffed Butternut Squash | Minimalist Baker Recipes

Here&#39;s the BEST Butternut Squash Recipes - and try this BONUS Stuffed Butternut Squash with Sausage recipe.

Butternut Squash Recipes

olive oil (divided)

lb turkey

fennel seeds

paprika

garlic powder

salt

tsp pepper

kale

Preheat oven to 450 F. Microwave squash one at a time for 2 minutes each. Peel and slice butternut squash in half lengthwise. Scoop out the seeds then arrange halves on a parchment lined baking sheet, cut sides up. Drizzle with 1 tbsp olive oil then season with salt and pepper. Bake for 45 minutes until softened.

Meanwhile, mix fennel, paprika, garlic powder, salt &amp; pepper into raw ground turkey to create sausage. Pan fry with 1 tbsp olive oil over med-high heat for 7-8 minutes until fully browned and cooked through. Stir in kale then set aside.

Remove squash from oven and scrape out a thin layer of flesh. Either reserve flesh for another use or toss with cooked turkey and kale, then stuff back into squash and bake another 5 minutes. Serve and enjoy!

https://www.youtube.com/watch?v=i7thVffoq2A

Butternut squash is WAY more than just a side dish! Today I'm showing you how to turn this festive fall flavour into 5 delicious, creative meals that are sure to satisfy! Plus, download my 7-day fall dinner menu! I don't know about you, but I can't wait to dive into all of these delicious fall eats - it's my favourite season for food! ❤️

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📝 30+ BUTTERNUT SQUASH RECIPES TO TRY: https://thegirlonbloor.com/butternut-squash-recipes/

EVEN MORE FALL RECIPES ON THE BLOG: https://thegirlonbloor.com/?s=fall+recipes

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HOW TO COOK BUTTERNUT SQUASH 5 WAYS | + Download my FREE fall meal plan

Stuffed Butternut Squash with Spinach, Bacon, and Cheese is a perfect recipe to make in the Fall and Winter.  The stuffing is creamy and cheesy and pairs really well with the sweet flavor of the butternut squash.   This gluten-free recipe is a perfect addition to the holiday menu and is also great for an easy weeknight meal.

Stuffed Acorn Squash

butternut squash (medium)

black pepper (freshly ground)

spinach (fresh)

oz cream cheese

Parmesan cheese (shredded)

bacon

Preheat oven to 400 F.

Prepare the butternut squash.  Slice each one in half lengthwise.  Keep fingers away from the knife to avoid injury.  Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.

Place butternut squash cut sides up on a baking sheet.  Drizzle the cut sides of butternut squashes with olive oil and rub the oil into the squash.  Season generously with salt and pepper.   Turn the squash over, and place it cut sides down on a baking sheet.  Tip: you can line the baking sheet with parchment paper for easy clean-up.

Roast in the preheated oven at 400 F for 40 minutes.

How to roast butternut squash

While the butternut squash is roasted, prepare the cheese mixture.

In a medium skillet, heat olive oil on medium heat and add fresh spinach.  Cook for about 5 minutes until the spinach wilts.  If there is any liquid in the pan, drain it.

Add cream cheese to a microwave-safe large-sized bowl. Soften cream cheese briefly in the microwave oven.   Make sure the cheese does not actually melt, just softens.

Add shredded Parmesan, cooked spinach, and half of the chopped cooked bacon to the same bowl.  Mix everything well.  Tip: save the remaining half of the bacon pieces to arrange on top of the cheese mixture.

Make spinach, bacon, and cheese mixture

By this time, you have roasted the butternut squash for 40 minutes.  Remove it from the oven and turn cooked squash halves cut sides up.

Let it cool slightly. Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides. (For reference, I provide the step-by-step photos, including for this step, above the recipe card).

Divide the spinach, bacon, and cheese mixture among the 4 halves and stuff the squash until the mixture is leveled.  Top with the remaining chopped cooked bacon.

Roast the stuffed butternut squash in the preheated oven at 400 F for 15 more minutes until the cheese mixture melts.

Optionally, broil for 3 or 5 minutes to get golden crust over cheese.   Watch closely and be very careful not to burn the squash and the cheese mixture.   Tip: Broil on the second oven rack from the top - not on the very top rack so that it doesn&#39;t burn.  Do watch carefully because all ovens are different.  My squashes were fine broiled for 5 minutes on the second oven rack from the top.

Top with freshly ground black pepper and fresh thyme.

How to stuff butternut squash

This Stuffed Butternut Squash is an all-in-one meal that is hearty and bursting with fall flavors. It&#039;s a beautiful main dish which also makes it perfect for a holiday dinner.

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The most viewed stuffed butternut squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine