Baked Stuffed Butternut Squash Vegetarian Recipes

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BAKED STUFFED WINTER SQUASH



Baked Stuffed Winter Squash image

Winter squash (acorn, kabocha, butternut) is baked, scooped out, and mixed with other ingredients, then stuffed back into the rind and baked. This dish has it all -- veggies, meat, and a natural sweetness and creamy consistency without any added sugar. I use pork sausage but you can substitute something lower in fat.

Provided by AJNYC

Categories     Meat and Poultry Recipes     Pork

Time 1h20m

Yield 6

Number Of Ingredients 10

3 acorn squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 pound sweet Italian sausage
1 teaspoon dried thyme
1 egg, beaten
½ cup dry bread crumbs
½ cup raisins
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
  • While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
  • Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
  • Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.

Nutrition Facts : Calories 465.7 calories, Carbohydrate 49.1 g, Cholesterol 60.8 mg, Fat 25.3 g, Fiber 6.2 g, Protein 15.8 g, SaturatedFat 6.3 g, Sodium 723 mg, Sugar 16 g

STUFFED BUTTERNUT SQUASH



Stuffed Butternut Squash image

I enjoy experimenting with new recipes and that's how I came up with this meal-in-one squash idea. Ham, mustard, apples and brown sugar go so well with butternut squash.-Bev Spain, Belleville, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 6

3 small butternut squash (about 1-1/2 pounds each)
2 cups cubed fully cooked ham
1 cup soft bread crumbs
1/2 cup shredded tart apple
1/4 cup packed brown sugar
2 tablespoons prepared mustard

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350° for 30 minutes or until squash is tender.

Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 700mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.

BAKED STUFFED BUTTERNUT SQUASH, VEGETARIAN



Baked Stuffed Butternut Squash, Vegetarian image

This recipe is from the "Horn of the Moon" cookbook. Their recipes are excellent. The Tofu-Tahini sauce adds protein and delicious flavor to a simple meal

Provided by Bergy

Categories     Lunch/Snacks

Time 1h7m

Yield 4 side dish servings, 2 serving(s)

Number Of Ingredients 15

1 medium butternut squash, cut in half, seeds scooped out
2 tablespoons sunflower oil
1 cup onion, chopped
1 inch fresh ginger, finely chopped
5 garlic cloves, finely minced
1 teaspoon dried dill weed
1 teaspoon dried basil
1 medium sweet red pepper, chopped
1 (8 ounce) package firm tofu or 1 (8 ounce) package medium firm tofu, mashed
3/4 cup tahini
1 1/2 cups water
1 tablespoon flour
1 tablespoon tamari (or more to taste)
pepper
1/2 cup fresh parsley, chopped

Steps:

  • Bake squash cut side down, 400F degrees oven for 45 minutes.
  • While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
  • Cook over medium heat until they begin to brown.
  • Add chopped Pepper, continue to cook for approximately 2 minutes.
  • Meanwhile, put the tofu in a saucepan, add tahini and mix well.
  • Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
  • Add flour to the sauted veggies.
  • Combine veggies and the tahini-tofu sauce.
  • Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
  • Mix in parsley and serve over squash.

STUFFED BUTTERNUT SQUASH



Stuffed Butternut Squash image

I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike.

Provided by BMARYV

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h55m

Yield 2

Number Of Ingredients 9

1 butternut squash, halved and seeded
½ cup basmati rice
6 Brussels sprouts, trimmed and quartered lengthwise
1 medium carrot, peeled, sliced and julienned
⅓ (15.5 ounce) can garbanzo beans
¼ cup soy milk
3 tablespoons tamari
½ teaspoon ground turmeric
2 cloves garlic, minced

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
  • Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
  • Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

Nutrition Facts : Calories 714.3 calories, Carbohydrate 166.2 g, Fat 3 g, Fiber 33 g, Protein 21.5 g, SaturatedFat 0.5 g, Sodium 1812.3 mg, Sugar 23.5 g

VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH



Vegan Wild-Rice-Stuffed Butternut Squash image

This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.

Provided by Food Network Kitchen

Time 1h45m

Yield 4 to 8 servings

Number Of Ingredients 14

2 medium butternut squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small onion, chopped
1/2 cup wild rice
1/2 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons dried unsweetened cherries
1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
1 tablespoon chopped fresh sage
1/4 cup walnuts, coarsely chopped

Steps:

  • Position an oven rack in the middle of the oven and preheat to 400 degrees F.
  • Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
  • Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
  • Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
  • Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

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2018-12-06 Roasted stuffed butternut squash makes the perfect plant-based entrée or side for the holiday season (and beyond). Stuffed with quinoa, kale, …
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  • Preheat oven to 400 degrees F (204 C) and set out a baking sheet with parchment paper or a silicon liner 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 (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.
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BAKED SQUASH RECIPE | JAMIE OLIVER VEGETABLE RECIPES
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2016-11-07 Method. Preheat the oven to 180°C/350°F/gas 4. Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a …
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Total Time 2 hrs 30 mins
  • Preheat the oven to 180°C/350°F/gas 4. Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds.
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EASY VEGAN STUFFED BUTTERNUT SQUASH - WOW, IT'S VEGGIE?!
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2021-11-12 Making The Vegan Stuffed Butternut Squash In Advance. This vegan stuffed butternut squash recipe is actually a great one to make in …
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  • Carefully cut your butternut squash in half using a sharp knife. Do not remove the stem or skin. USe a spoon or your hands to scoop the pulp and seeds out of the center. Place the butternut squash halves face-up on a baking sheet and brush with oil [optional]. Bake for 50-60 minutes until you can pierce the center with a fork and it is very soft.
  • Meanwhile, prepare the filling. Heat oil or butter over a large skillet and add in chopped green onions. Saute until fragrant and then add in the black beans, rice, and all the spices.
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BAKED STUFFED BUTTERNUT SQUASH - ALLERGY FREE RECIPE ...
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2019-03-18 Butternut squash. Beside the fact that it is essential to this recipe (you can’t possibly have stuffed butternut without butternut), while butternut …
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  • Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
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  • Bake the butternut squash. Preheat the oven to 400°F/205°C. Slice each butternut squash in half, lengthwise. To see how I slice it in half, see the video at 00:40. If your squash is too tough to slice, put it in the microwave for 2 minutes to soften.
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VEGAN LENTIL, APPLE & PECAN STUFFED BUTTERNUT SQUASH ...
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  • Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
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  • Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don't mind a super duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with cheese and serve warm.


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STUFFED ROASTED BUTTERNUT SQUASH • IT DOESN'T TASTE LIKE ...
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  • To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.
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STUFFED BUTTERNUT SQUASH WITH APPLES ... - JAZZY VEGETARIAN
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BAKED STUFFED BUTTERNUT SQUASH VEGETARIAN RECIPES
This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike. Provided by BMARYV. Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash. Time 1h55m. Yield 2
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