![]() Citrus flavor: Add a bit of citrus flavor to your stuffed butternut squash with a teaspoon of lemon, lime, or orange zest.Add herbs and spices: Feel free to add your favorite savory herbs and spices like fresh sage, marjoram, oregano, onion powder, or garlic powder.Different squash: You can try using a different squash for this recipe like delicata, acorn, or spaghetti squash.Serve immediately: Finally, top squash with remaining pecans and parsley as garnish….Fill the shells: Last, spoon the filling into the shells and cook for another 15 minutes on your baking pan or until cooked through.Scoop and chop: After, turn the cooked squash over and scoop out the flesh leaving a quarter-inch shell.Then, stir in the melted butter, parsley, and half of the pecans. Combine: Next, combine the warm cooked rice with the shallot mixture.Then, stir in the cranberries and remove from the heat. Add fruit: Add the diced apple and cook on medium-high heat for another two to three minutes or until slightly tender.Turn down to medium-low heat and cook until soft. Saute the veggies: Then, in a large skillet over medium heat, cook shallot, pineapple, celery, rosemary, thyme, and cinnamon in butter until sizzling.Make the rice: While the squash is roasting, prepare the rice according to package directions.Bake squash: Now, put the butternut squash halves on a parchment paper lined or foil-lined baking sheet, cut side down, and bake for 30 to 35 minutes or until fork tender.Rub with oil and season with salt and pepper. Scoop out the seeds: While you wait, cut the squash in half lengthwise and remove the seeds.Preheat oven: Preheat the oven to 375 degrees F. ![]() How to make stuffed butternut squash from scratch? Kosher salt: Any kind of salt brings out the other flavors.Fresh chopped parsley: Rich in vitamins C, K, and A as well as antioxidants, chopped parsley is an excellent garnish.Dried rosemary: An aromatic shrub that will add a touch of sweetness and help relieve stress, anxiety, and pain.Fresh thyme leaves: With a woodsy taste, this Mediterranean herb blends well with anything.Cinnamon: Optional but it gives your filling another level of sweetness.Cubed pineapple: Mixed with the other fruit and veggies to make a sweet and savory flavor.Small granny smith apple: Peel and chop any small apple.Chopped small shallot: Instead of regular onions, the shallots are milder and softer.Fresh cranberries: Dried cranberries would be fine for this too.Chopped celery: The celery ribs chopped finely will give your stuffing a crunchy and moist flavor.If you use salted butter, cut the salt in half. Melted butter: Unsalted butter is best for this recipe.Brown sugar: For just a touch of sweetness.Wild rice mix: It should be six ounces, with a seasoning packet and water or broth for cooking.Olive oil: Or any kind of oil you like.Large butternut squash: You can use one large or two medium squash halves.Then, scroll down to our recipe card for complete instructions and exact measurements. Make sure you read the details of each ingredient. Avoid any that have soft spots, bruises, or mold.Here is what you need for this roasted stuffed butternut squash recipe. Ones with a fat neck and small bulb will have the smallest seed cavity and will yield the most meat. The skin should be smooth and uniform in color with a matte surface. What to Look for When Buying Butternut SquashĬhoose a butternut squash that feels heavy for its size. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more. It's also used to make a showstopping and beloved Thanksgiving pie. This vegetable stars in all kinds of favorite fall recipes, such as soups and pasta, and shines during the holiday season when used in side dishes (cue the creamy gratin). They have a hard, light-tan rind and golden orange flesh. The big difference is that butternut squash are larger than most other winter squash, ranging in size from 6 to 12 inches long, and in weight from about 2 to 5 pounds. Like its relations-other winter squash such as acorn and kabocha-butternuts are at their best from early fall through winter. Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world.
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