Twice Baked Buttercup Squash Recipes

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TWICE-BAKED BUTTERNUT SQUASH



Twice-Baked Butternut Squash image

To serve, nestle the baked squash into a handful of mache or other tender salad greens.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 7

6 butternut squash (about 9 pounds total)
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup plus 1 tablespoon nonfat sour cream
2 teaspoons paprika
6 fresh chives, cut into 1/8-inch pieces
3 tablespoons fresh breadcrumbs, lightly toasted

Steps:

  • Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
  • Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.

TWICE BAKED BUTTERCUP SQUASH



Twice Baked Buttercup Squash image

Make and share this Twice Baked Buttercup Squash recipe from Food.com.

Provided by riffraff

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 small buttercup squash
1/3 cup nonfat sour cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chopped pecans (optional)
6 tablespoons brown sugar or 6 tablespoons sugar, in the raw

Steps:

  • Heat oven to 425°F.
  • Cut squash in half lengthwise, scoop out seeds and fibers and discard.
  • Place squash in an ungreased 13x9-inch baking dish.
  • Cover tightly with foil.
  • Bake for 30 to 40 minutes or until squash is tender.
  • Cool for 10-15 minutes.
  • Reduce oven temp to 375°F.
  • Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.
  • Place flesh of squash in a medium bowl.
  • Add sour cream, salt, nutmeg and nuts if using, mix until smooth.
  • Fill each shell with the squash mixture.
  • Sprinkle each with 1 tablespoon of brown sugar.
  • Place filled shells in baking dish.
  • Bake at 375°F for 15-20 minutes or until thoroughly heated.

Nutrition Facts : Calories 65.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.3, Sodium 209.4, Carbohydrate 15.6, Sugar 14.3, Protein 0.7

BAKED BUTTERNUT SQUASH



Baked Butternut Squash image

Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 small butternut squash (about 2 pounds)
2 tablespoons butter, melted
6 teaspoons brown sugar, divided

Steps:

  • Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

SAUSAGE-STUFFED BUTTERNUT SQUASH



Sausage-Stuffed Butternut Squash image

Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!

Provided by SPEARL20

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 4

Number Of Ingredients 9

1 (2 pound) butternut squash, halved and seeded
8 ounces bulk pork sausage
¼ cup chopped onion
2 cloves garlic, minced
⅓ cup grated Parmesan cheese
½ cup soft bread crumbs
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
  • Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
  • Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
  • Bake in the preheated oven for 25 minutes.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 31.7 g, Cholesterol 37.8 mg, Fat 14.4 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 648.5 mg, Sugar 5.8 g

GROUND BEEF-STUFFED BUTTERNUT SQUASH



Ground Beef-Stuffed Butternut Squash image

Delicious stuffed butternut squash dish that's full of flavor!

Provided by alohakellygirl

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 2

Number Of Ingredients 10

1 (2 pound) butternut squash
1 teaspoon olive oil
1 tablespoon olive oil
1 pound ground beef
1 onion, diced
1 apple - peeled, cored, and diced
3 cloves garlic, diced
2 tablespoons salted butter
2 tablespoons brown sugar
¼ cup crumbled goat cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut the butternut squash in half, lengthwise. Scoop out and throw away seeds. Brush the cut side of squash with 1 teaspoon oil. Place cut-side down onto a baking sheet and cover with aluminum foil.
  • Bake in the preheated oven until tender, about 30 minutes. Remove and let cool, 5 to 10 minutes. Leave the oven on.
  • Heat 1 tablespoon oil in a large saute pan or skillet over medium-high heat. Cook and stir ground beef in the hot oil until browned and crumbly, about 10 minutes. Add onion, apple, and garlic. Continue to cook, while stirring around, until vegetables are slightly soft, 5 to 10 minutes more.
  • Turn squash over and place cut-side up onto the baking pan. Fill the centers of the squash with beef mixture. Dot each with 1 tablespoon butter and sprinkle with 1 tablespoon brown sugar.
  • Bake, uncovered, in the preheated oven until brown sugar is golden brown, 15 to 25 minutes. Take out of the oven and sprinkle each half with goat cheese. Serve.

Nutrition Facts : Calories 1039.8 calories, Carbohydrate 88.7 g, Cholesterol 194.8 mg, Fat 57.2 g, Fiber 12.8 g, Protein 50.7 g, SaturatedFat 25.3 g, Sodium 386.6 mg, Sugar 35.9 g

TWICE-BAKED BUTTERNUT SQUASH



Twice-Baked Butternut Squash image

This simple sheet-pan squash is a show-stopping side your family will love. It's easy and delicious -- perfect for a big holiday dinner or a weeknight meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 large butternut squash (3 1/2 to 4 pounds), halved and seeded
1 1/2 pounds sweet potatoes, cut in half lengthwise
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/3 cup heavy cream
6 tablespoons unsalted butter, cut into small pieces
3 ounces goat cheese, crumbled
1 scallion, sliced
1/4 cup pepitas

Steps:

  • Preheat the oven to 425 degrees F. Put the squash and potatoes on a baking sheet. Brush the squash with half of the oil and toss the sweet potatoes with the other half, then sprinkle with salt and pepper. Turn the squash and sweet potatoes flesh-side down on the baking sheet and poke the skin of the squash all over with a fork. Roast until the squash flesh is very soft and golden brown and the potatoes are cooked through when poked with a knife, 1 hour 10 minutes to 1 hour 30 minutes.
  • Turn the oven to broil. Scoop out the flesh of the sweet potatoes and put it in a bowl (discard the skins). Scoop the flesh out of the squash, leaving a 1/2-inch border of flesh around the edges, and add it to the bowl along with the heavy cream, butter, 2 teaspoons salt and a few grinds of black pepper. Mash with a potato masher until it is smooth, creamy and resembles mashed potatoes. Put the squash skins back on the baking sheet and divide the filling evenly between the cavities. Top with the goat cheese, then broil until the cheese is bubbly and just beginning to turn brown, 1 to 2 minutes. Sprinkle the scallions and pepitas over tops before serving.

Nutrition Facts : Calories 325, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 435 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 6 grams, Sugar 8 grams

CURRIED BAKED BUTTERCUP SQUASH



Curried Baked Buttercup Squash image

Easy winter side dish. I enjoy the pleasant slightly sweet true squash taste of buttercup, but any other winter squash can be substituted. The curry can be omitted and replace with your favorite spices, or brown sugar. Other winter squash can be substituted.

Provided by Chandra M

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 3

1 medium buttercup squash
2 tablespoons butter
1 teaspoon curry powder

Steps:

  • Preheat oven to 350°F.
  • Cut squash in half and scrape out the seeds & pulp.
  • Place squash cut side down on an aluminum foil lined rimmed baking pan.
  • Bake for 30 minutes.
  • Remove squash from oven and turn over.
  • Put half of the butter and spices in each squash half.
  • Return to the oven and bake another 20 minutes or until the squash is tender and can be easily pricked with a toothpick.
  • Serve.
  • (I usually "mash" the inside of my half to mix the spices throughout the flesh once it is on my plate).

Nutrition Facts : Calories 105.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.3, Carbohydrate 0.6, Fiber 0.3, Protein 0.2

TWICE-BAKED BUTTERNUT SQUASH WITH PARMESAN CREAM AND CANDIED BACON



Twice-Baked Butternut Squash With Parmesan Cream and Candied Bacon image

This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and fresh chives.

Provided by Rhoda Boone

Categories     Dinner     Winter     Fall     Butternut Squash     Parmesan     Hazelnut     Bacon

Yield Serves 6-8

Number Of Ingredients 10

1 large (about 5 pounds) and 1 medium (about 3 1/2 pounds) butternut squash
2 cups heavy whipping cream, divided
1 cup finely grated Parmesan (about 3 ounces), divided
3 strips bacon (about 3 ounces)
4 tablespoons sugar, divided
2 tablespoons finely chopped hazelnuts
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
3 tablespoons chopped chives, divided

Steps:

  • Preheat oven to 400°F. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.
  • Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).
  • Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8-10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.
  • Spread 3 Tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.
  • Reduce oven temperature to 375°F. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 Tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 Tbsp. sugar until smooth. Fold in 2 Tbsp. chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20-30 minutes.
  • Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.
  • Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 Tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.
  • Do Ahead
  • Squash shells can be filled (not baked) 2 days ahead; cover and chill.

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