Stuffed Butternut Squash
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
4 servings
-
Calories
691 kcal
-
Course
Main Course
-
Cuisine
American
Stuffed Butternut Squash
Report
Roasted butternut squash is mashed with lots of cheese and bacon and then stuffed back into the squash skins and baked in this filling and comforting Stuffed Butternut Squash.
Share:
Ingredients
- 2 butternut squash about 2 lbs each
- extra virgin olive oil
- salt and pepper
- freshly grated nutmeg
- 1 lb. Bacon
- 2 cups 8 oz sharp cheddar cheese
- 1 cup shredded Parmesan cheese
- 1 cup ricotta cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried rubbed sage
- sliced green onions
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with foil.
- Halve each butternut squash lengthwise and remove the seeds. Place the squash cut side up on the prepared baking sheet. Drizzle with olive oil, then season with salt, pepper, and freshly grated nutmeg. Roast the squash until it is tender, 40-60 minutes, depending on the size of the squash. You should be able to pierce the squash easily with a fork. Remove from the oven and let it cool slightly.
- Decrease the oven temperature to 375ºF.
- Dice the bacon into small pieces. Cook in a skillet over medium heat until browned. Remove with a slotted spoon to a paper towel lined plate. Set aside.
- When the squash is cool enough to handle with your hands, scoop out the flesh of the squash, leaving a border around the edges to keep the squash intact.
- Place the squash flesh in a large bowl. Mash with a potato masher. Add 1 1/2 cups of the cheddar cheese, 1/2 cup of the parmesan, the ricotta, thyme, and sage to the squash. Add half of the cooked bacon. Stir all together until fully combined.
- Stuff the squash shells with the mashed squash mixture. Sprinkle the remaining cheddar and parmesan over the tops.
- Return the squash to the oven and bake unit the cheese on top has melted, about 20 minutes.
- Serve the squash topped with the sliced green onions and the remaining bacon.
Notes
- Adapted from The Rachael Ray Show
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information calculated using 1 tablespoon of extra virgin olive oil.
Nutrition Information
Show Details
Serving
1butternut squash half
Calories
691kcal
(35%)
Carbohydrates
36g
(12%)
Protein
41g
(82%)
Fat
44g
(68%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
15g
Trans Fat
0g
Cholesterol
134mg
(45%)
Sodium
1623mg
(68%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Serving | 1butternut squash half | |
| Calories | 691kcal | 35% |
| Carbohydrates | 36g | 12% |
| Protein | 41g | 82% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 0g | 0% |
| Cholesterol | 134mg | 45% |
| Sodium | 1623mg | 68% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
