Festive Stuffed Butternut Squash Recipe By Tasty

Steps:

• Preheat the oven to 375°F (190°C).
• Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
• Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
• In a small pot, combine the wild rice and 1¼ cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
• Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
• Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
• Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
• Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they've released a good amount of liquid.
• Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
• Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
• Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
• Enjoy!

Steps:

• preheat oven to 400°F (200°C).
• Cut butternut squash in half lengthwise and scoop out seeds.
• Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
• Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
• In a pot or sauté pan over medium heat, add one tablespoon olive oil. Then add rice and vegetable stock. Cover the lid and cook it for few minutes until the rice is soft.
• Add garlic, tomatoes, black beans, corn, cilantro, cumin, chili powder, and salt and mix well until the spices are fragrant.
• Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. and add it to the rice mixture. Then add cheddar cheese.
• Now, scoop rice mixture into squash halves until full. Sprinkle more cheddar cheese on top.
• Bake 400 °F (200 °C) for 40 minutes.
• Enjoy!

Steps:

• Heat olive oil in a large pan.
• Add the butternut squash and salt, and sauté for a few minutes.
• Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
• Add in spinach and salt until the spinach is wilted.
• In a large bowl, add ricotta, egg, cheese, and a pinch of salt and pepper. Mix well.
• Add the cooked squash mixture into the bowl. Mix until evenly blended.
• Cook a box of jumbo shell pasta al dente. Set aside in a bowl covered in olive oil to prevent sticking.
• Heat butter in a medium pan. Once melted, add in flour.
• Cook the flour until it turns light brown.
• Add milk to the pan and stir continuously until the sauce thickens.
• Add a pinch of salt and pepper.
• In a casserole dish, sheet the sauce on the bottom.
• Stuff each jumbo shell pasta with the stuffing and place on top of the sauce.
• Bake at 400°F (200°C) covered for 30 minutes.
• Sprinkle parmesan cheese and bake again for 5 minutes until the cheese melts.
• Garnish with parsley.
• Enjoy!

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350° for 30 minutes or until squash is tender.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the squash in half through the middle lengthways and scoop out the seeds using a spoon (don't discard them). Drizzle the squash halves with 1 tbsp oil and rub this in all over. Season and transfer to a baking tray, cut-side up. Roast for 50 mins-1 hr until tender through to the middle when pierced with a fork and lightly caramelised.
• Meanwhile, wash the reserved squash seeds in a sieve, removing any stringy pieces of flesh, then pat dry with a tea towel. Tip the seeds into a bowl, drizzle over 2 tsp oil and toss with pinch of each of the spices and a pinch of salt until coated. Transfer to a baking-parchment-lined baking tray and roast on the shelf below the squash for 10-15 mins until golden and crunchy, stirring halfway through to ensure they roast evenly. Leave to cool on the tray.
• Heat the remaining 1 tbsp oil in a wide pan over a medium heat and fry the onion for 10 mins until soft. Add the mushrooms and garlic, and cook for another 10 mins until the mushrooms are tender and most of the liquid has evaporated. Stir in the walnuts, remaining mace and mixed spice, the cranberries, maple syrup, sage and kale. Cook for a few minutes more until the kale has started to wilt, then stir in the wine or stock along with some seasoning. Continue to cook until the liquid has mostly evaporated. Remove from the heat and stir in the breadcrumbs until combined (add a splash more wine or stock if you need to soften the bread). The mixture shouldn't be dry and crumbly, and should hold together when pressed. Season well.
• When the squash is tender, scoop out a hollow channel in the neck of the squash to make a gap for the filling. (You can keep the scooped-out flesh for soups or purées.) Spoon in the filling, packing it into the squash and piling up slightly. Drizzle over a little oil and roast for 20-30 mins until lightly crisp on top. Scatter with the squash seeds and slice to serve.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
• Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
• Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!