Stuffed Butternut Squash
The recipe Stuffed Butternut Squash can be made in approximately 1 hour and 15 minutes. For $1.3 per serving, you get a side dish that serves 6. One portion of this dish contains around 12g of protein, 4g of fat, and a total of 273 calories. Head to the store and pick up cooked ham, brown sugar, butternut squash, and a few other things to make it today. 14 people found this recipe to be tasty and satisfying. It is brought to you by Taste of Home. It is a good option if you're following a dairy free diet. Overall, this recipe earns an amazing spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, Stuffed Butternut Squash, and Stuffed Butternut Squash.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 cup soft bread crumbs
1/4 cup packed brown sugar
3 small butternut squash (about 1-1/2 pounds each)
2 cups cubed fully cooked ham
2 tablespoons prepared mustard
1/2 cup shredded tart apple
Equipment:
baking pan
aluminum foil
Cooking instruction summary:
Directions Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15-in. x 10-in. x 1-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. Yield: 6 servings. Originally published as Stuffed Butternut Squash in Taste of HomeOctober/November 1998, p44 Nutritional Facts 1 serving (1 each) equals 184 calories, 4 g fat (1 g saturated fat), 25 mg cholesterol, 700 mg sodium, 27 g carbohydrate, 4 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Cut squash in half lengthwise; discard seeds.
2. Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/2 in.
3. Bake, uncovered, at 350° for 30 minutes.
4. Combine remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying.
5. Bake at 350° for 30 minutes or until squash is tender.
Nutrition Information:
covered percent of daily need
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