Recipe of Super Quick Homemade My Stuffed Butternut Squash 😘

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, my stuffed butternut squash 😘. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

My Stuffed Butternut Squash 😘 is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. My Stuffed Butternut Squash 😘 is something that I have loved my entire life.

Cut butternut squash in half lengthwise and scoop out seeds. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season well with salt and freshly ground black pepper. Sweet and savory, this Butternut Squash Stuffing features smoky bacon and fresh sage. The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.

To get started with this recipe, we must first prepare a few ingredients. You can cook my stuffed butternut squash 😘 using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make My Stuffed Butternut Squash 😘:

1. Take 1 Butternut Squash
2. Make ready 4 Cherry tomatoes choppedsmall
3. Get 1/4 Courgette chopped Small
4. Make ready 1/4 Shallot chopped small
5. Take 1 clove Garlic crushed
6. Make ready 1 tbsp Tomatoes purée
7. Take 1 tsp Extra virgin olive oil
8. Get to taste Salt & Pepper

We stuffed the butternut squash with chickpeas, tomatoes and stale bread. Also, we stuffed only half of the squash, because we love the baked flesh on itself, but you can also go and stuff the whole thing as well. Serve with coconut oil, garlic, yogurt, peanuts and sesame. Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain governemnt resource—original source of recipe.

Instructions to make My Stuffed Butternut Squash 😘:

1. Cut the butternut squash down the centre and spoon out the pips and soft bits out of the middle. Make a channel down but not to the end
2. Chop up all the veg into small pieces and the bit of butternut squash from when you cut out the channel. Mix it all in a bowl
3. Add the crushed garlic and tomatoes purée. Mix it all in, then add a teaspoon of extra virgin oil to the mix and stir in
4. With a spoon fill both halves of the squash with the mix veg and press down until it's full. Then add salt and pepper
5. Next wrap in a large piece of tinfoil then use a separate piece to cover loosely
6. Cook in the oven 175°C or gas 7 for 20 mins, then uncover and cook for a further 10 mins

Serve with coconut oil, garlic, yogurt, peanuts and sesame. Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain governemnt resource—original source of recipe. Roasted butternut squash is mashed with lots of cheese and bacon (or omit the bacon for a vegetarian meal!) and then stuffed back into the squash skins and baked in this filling and comforting Double-Stuffed Butternut Squash. This post may contain affiliate links. Maria made these delicious seasonal Roasted Vegetable Stuffed Shells.

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