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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffed Butternut Squash Recipe

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This recipe for Stuffed Butternut Squash is from Annypanny's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large butternut squash
olive oil
S&P
2 cloves minced garlic
1/2 small red onion, minced
1 large celery stalk, minced
1/2 cup dried cranberries
1/2 t dried sage
1 can white beans, rinsed and drained
handful walnuts, chopped
1/4 cup cooked Quinoa
1 cup shredded gruyere cheese, divided
Directions:
Directions:
Preheat oven to 425º
Halve squash, scoop out seeds and all but 1/4" of flesh. Reserve flesh.

Bake squash on baking sheet, rub with oil and season with S&P. Bake 40-50 minutes, or until tender.

Saute garlic, reserved squash, onion and celery. Stir in creanberries, sage, beans walnuts and quinoa. Add cheese at the end and stir, then remove from heat

Divide mixture in half and put in squash shells. Bake 15-20 minutes. Serve warm with additional cheese sprinkled on top.

 

 

 

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