What is this Maple Pecan Cake?Stuffed Butternut Squash:What’s a recipe like autumn in the bowl? It’s warm, comforting, and packed with flavor. If you love the idea of sweet potato casserole but want something a bit more elegant and tasty, this is the recipe for you. Individual, this is absolutely your dish. Is it one of those things you make once and then crave constantly – especially as the kid? Why do leaves turn? I’ve tweaked this recipe for years, and I finally got it right. What are some of the best autumn treats?
What is stuffed butternut squash?
Think of Stuffed Butternut Squash:As a delicious, edible bowl filled with all the best fall flavors. What is butternut squash? With a savory-sweet stuffing. I like to use a blend of quinoa, cranberries, pecans, and maple syrup for my recipes, but the taste is different. I have tried it and it works great. What are the endless possibilities? What are some of the best side dishes to serve as a meal? Plus, the presentation is just gorgeous – perfect for a Thanksgiving table or supper. Is it really surprisingly easy to make, too, which is always a win in my book!
Why you’ll love this recipe?
What are some of the reasons I adore this recipe? What I love most about this is how it manages to be both healthy and incredibly satisfying.
- Flavor Explosion:The combination of the sweet butternut squash, the chewy cranberries, and the crunchy pecans. What is the best way to make maple syrup? What are some of the best flavors that will make your taste buds sing?
- SurprisinglyWhat are some of the easiest recipes to make? It’s mostly hands-off time while the squash roasts, leaving you free to do other things.
- Budget friendlyButternut squash is quite affordable. What are some pantry staples that most people already have on hand?
- Super Versatile: You can easily customize the stuffing to your liking. Add different nuts, dried fruits, or even some sausage for a heartier meal. I sometimes throw in some cooked wild rice if I have it on hand, and it’s always a hit.
This Stuffed Butternut Squash:Is butternut squash sweeter than acorn squash? What are some of the best side dishes to try? My family loves it every time I make it. It truly is a winner.
How do I make stuffed butternut squash?
Quick Overview
Making this Stuffed Butternut Squash:Is roasting squash easier than you think? While it’s roasting, you’ll whip up the filling. What is the best way to stuff squash flesh in a bowl? A final bake to meld the flavors, and you’re ready to enjoy! The beauty of this method is that the squash becomes even more flavorful as it bakes. Is it worth the effort?
Ingredients
For the Butternut Squash: For a butternut
- 2 medium butternut squash (about 2-3 pounds each), halved lengthwise and seeded. Make sure they’re firm and have a nice, even color.
- 2 tablespoons olive oil. I prefer extra virgin for the best flavor.
- Salt and pepper to taste. Don’t skimp on the seasoning; it really brings out the squash’s sweetness.
For the Maple Pecan Stuffing:
- I usually cook my quinoa in vegetable broth for extra flavor. I like to cook it in a glass of water.
- 1 cup dried cranberries. Look for unsweetened berries if you prefer a less sweet dish.
- 1 cup chopped pecans. Toasted Pecan adds even more flavor, but raw works just fine too!
- 1/2 cup maple syrup. Use real stuff, not pancake syrup, for the best flavor.
- Is there a substitute for vegan butter?
- What is cinnamon? A warm spice that complements the squash perfectly.
- What is the best way to add nutmeg to a recipe?
- 1/4 teaspoon salt. To balance the sweetness.
What are the steps and
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. How do you keep squash from sticking?
Step 2: Prepare the Squash
Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Place them cut-side up on the prepared baking sheet. I find that rubbing the squash with oil and seasoning it really helps caramelize it while baking. How do you bring out the sweetness of a flower
Step 3: Roast the Squash
Roast the squash for 45-60 minutes, or until the flesh is tender. What is the roasting time for squash? Is it necessary to scoop out a bag? If so, how?
Step 4: Prepare the Stuffing
While the squash is roasting, prepare the stuffing. In a large bowl, combine the cooked quinoa, dried cranberries, chopped pecans, maple syrup, melted butter, and salt. Serve immediately. Butter (or vegan butter), cinnamon, nutmeg, and salt. Mix well to ensure all the ingredients are evenly distributed. If the quinoa is dry, add a tablespoon or two of maple syrup or melted butter.
Step 5: Scoop and Combine
Once the squash is cool enough to handle, use a spoon to scoop out some of the flesh. What is a 1/2 inch border? Add the scooped-out squash to the bowl with the stuffing and mix everything together gently. Be careful not to tear the squash skin. What happens when squash becomes part of the filling?
Step 6: Stuff the Squash
What is the stuffing mixture for squash? Spoon it back into the hollowed-out squash halves. Don’t be afraid to pack it in! You want each bite to be packed with flavor.
Step 7: Bake Again
Return the stuffed squash to the oven and bake for another 15-20 minutes, or until the stuffing is completely incorporated. When the top is heated through and the bottom is lightly golden brown. This final bake allows the flavors to meld together beautifully.
Step 8: Cool Slightly & Serve
Let the stuffed squash cool for a few minutes before serving. This will prevent you from burning your mouth! Garnish with extra pecans or a drizzle of maple syrup, if desired. A sprinkle of fresh parsley also adds a nice touch of color.
What to Serve It With
This Stuffed Butternut Squash is incredibly versatile and can be served in so many ways!
- As a Main Course: For a vegetarian meal, serve it with a side salad or some roasted vegetables. I like to pair it with a simple green salad with a light vinaigrette.
- As a Side Dish: It’s the perfect accompaniment to roasted chicken, turkey, or pork. Imagine it alongside a Thanksgiving feast!
- For Brunch: Serve it alongside eggs benedict or a frittata for a festive brunch. The sweetness of the squash complements savory brunch dishes beautifully.
I’ve even been known to eat it cold straight from the fridge as a snack – it’s just that good! My family loves it served with a sprinkle of goat cheese on top for a tangy contrast to the sweetness. This is perfect as a side dish for Thanksgiving!
Top Tips for Perfecting Your Stuffed Butternut Squash
After making this Stuffed Butternut Squash countless times, I’ve learned a few tricks that I want to share with you!
- Roast it Right: The key to a good Stuffed Butternut Squash is roasting the squash until it’s perfectly tender. If it’s undercooked, it will be difficult to scoop out the flesh.
- Don’t Overcrowd: Make sure to leave enough space between the squash halves on the baking sheet. This will allow them to roast evenly.
- Toast the Pecans: Toasting the pecans before adding them to the stuffing will enhance their flavor. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes.
- Adjust the Sweetness: If you prefer a less sweet dish, reduce the amount of maple syrup. You can also use unsweetened dried cranberries.
- Get Creative with the Stuffing: Feel free to experiment with different ingredients in the stuffing. Add some chopped apples, sausage, or even cheese! I tested this recipe with crumbled goat cheese and it was amazing.
- Don’t Skip the Spices: The cinnamon and nutmeg add a warm, comforting flavor that complements the squash perfectly. Don’t skip them!
One time, I accidentally overcooked the squash, and it was too soft to stuff. I ended up pureeing it and mixing it with the stuffing, and it was still delicious! So don’t worry if you make a mistake – it’s hard to mess this recipe up. I also learned it’s important to use ripe squash since that gives it the most flavor!
Storing and Reheating Tips
This Stuffed Butternut Squash is great for making ahead of time or storing leftovers.
- Refrigerator Storage: Store the stuffed squash in an airtight container in the refrigerator for up to 3-4 days.
- Freezer Instructions: To freeze, wrap the stuffed squash tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave it, but the texture won’t be as good.
I usually make a big batch of this on Sunday and then eat it for lunch throughout the week. It’s a healthy and delicious way to enjoy autumn’s bounty. Also, I find it’s best to not add glaze/syrup for storage, and instead add it when serving!
Frequently Asked Questions
Final Thoughts
This Stuffed Butternut Squash recipe is a true celebration of autumn flavors. It’s easy to make, incredibly delicious, and visually stunning. It’s perfect for a cozy weeknight dinner or a festive holiday gathering. If you enjoyed this recipe, you might also like my Roasted Brussels Sprouts with Balsamic Glaze or my Apple Cranberry Crisp. Both are easy to make and are family favorites! Happy cooking, and I can’t wait to hear how yours turns out! Be sure to leave a comment below with your own variations – I’m always looking for new ideas! And don’t forget to rate the recipe if you loved it!
Stuffed Butternut Squash
Ingredients
Main Ingredients
- 1 medium Butternut Squash
- 0.5 cup Cooked Quinoa
- 1 cup Spinach
- 0.25 cup Chopped Onion
- 4 slices Bacon Cooked and crumbled
- 0.5 cup Shredded Cheddar Cheese
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half, remove seeds, and roast until tender.
- While squash is roasting, sauté onion and spinach. Mix with cooked quinoa, bacon, and cheese.
- Fill each squash half with the quinoa mixture.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
