Stuffed Butternut Squash

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Stuffed Butternut Squash

Yields1 Serving
 1 large butternut squash, about 2-1/4 pounds
  3-1/2 tablespoons canola oil
  1 yellow onion, minced (1 cup)
  3 cloves garlic, peeled, crushed, and finely chopped (2 teaspoons)
  optional 1/2 teaspoon minced parsley
  1/2 tablespoon chopped fresh ginger
  1/2 teaspoon salt
  1/4 teaspoon freshly ground black pepper
  2 small slices bread, processed in a food processor to make 1 cup fresh bread crumbs
1

Preheat the oven to 400 degrees.

2

Split the squash in half lengthwise, and remove the seeds. Score the flesh of the squash, making 1/2-inch deep cuts through it one way and then the other (in a checker-board pattern). Arrange the squash halves cut side up on a cookie sheet, and place them in the 400-degree oven for about 60minutes, until the flesh is tender when pierced with a fork.

3

Meanwhile, heat 2 tablespoons of the canola oil in a large skillet. When the oil is hot, add the scallions and saute them for 1-1/2 minutes. Mix in the garlic and ginger, and set the pan aside off the heat.

4

When the squash is cool enough to handle, use a spoon to gently scoop the flesh from the shells (reserving the shells), and add it to the scallions along with the salt and pepper. Mix well, stirring until the squash flesh and scallions are well combined but the mixture is still chunky. Fill the reserved shells with the mixture.

5

In a small bowl, lightly mix the bread crumbs with the remaining 1-1/2 tablespoons of oil, and sprinkle the mixture over the stuffed squash. Arrange the squash halves on a cookie sheet, and place them in the 400-degree oven for about 20 minutes (a little longer if the stuffing is cool). The crumb mixture on top should be nicely browned, if it is not, place the squash under a hot broiler for a few minutes.

6

Cut each of the squash halves in half again, and serve one piece per person. Note: The skin of shell of the squash is edible.

Ingredients

 1 large butternut squash, about 2-1/4 pounds
  3-1/2 tablespoons canola oil
  1 yellow onion, minced (1 cup)
  3 cloves garlic, peeled, crushed, and finely chopped (2 teaspoons)
  optional 1/2 teaspoon minced parsley
  1/2 tablespoon chopped fresh ginger
  1/2 teaspoon salt
  1/4 teaspoon freshly ground black pepper
  2 small slices bread, processed in a food processor to make 1 cup fresh bread crumbs

Directions

1

Preheat the oven to 400 degrees.

2

Split the squash in half lengthwise, and remove the seeds. Score the flesh of the squash, making 1/2-inch deep cuts through it one way and then the other (in a checker-board pattern). Arrange the squash halves cut side up on a cookie sheet, and place them in the 400-degree oven for about 60minutes, until the flesh is tender when pierced with a fork.

3

Meanwhile, heat 2 tablespoons of the canola oil in a large skillet. When the oil is hot, add the scallions and saute them for 1-1/2 minutes. Mix in the garlic and ginger, and set the pan aside off the heat.

4

When the squash is cool enough to handle, use a spoon to gently scoop the flesh from the shells (reserving the shells), and add it to the scallions along with the salt and pepper. Mix well, stirring until the squash flesh and scallions are well combined but the mixture is still chunky. Fill the reserved shells with the mixture.

5

In a small bowl, lightly mix the bread crumbs with the remaining 1-1/2 tablespoons of oil, and sprinkle the mixture over the stuffed squash. Arrange the squash halves on a cookie sheet, and place them in the 400-degree oven for about 20 minutes (a little longer if the stuffing is cool). The crumb mixture on top should be nicely browned, if it is not, place the squash under a hot broiler for a few minutes.

6

Cut each of the squash halves in half again, and serve one piece per person. Note: The skin of shell of the squash is edible.

Notes

Stuffed Butternut Squash
IngredientsDirections
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