Tuesday, January 11, 2011

Stuffed Whole Butternut Squash

i love stuffing vegetables. for some reason i wondered if i could stuff a buternut squash and decided to go for the challenge.

the result? it worked. just a little tricky.

here's what i did-  i scrubbed the squash well and baked it in the oven until half cooked, then cut off the top and scooped out the seeds with a long spoon. stuffed it and baked it until done.

the result? i loved it- the flavors were great and the butternut flavor got inside the whole thing.

you can use your favorite stuffing or use my black eye pea one below-this one is vegetarian. i have another one HERE too that has meat or you can always add meat to this one if you want it, but i don't think it's necessary.

Stuffed Whole Butternut Squash













1 large butternut squash, baked whole
1 C Dried Black Eye Peas (soaked and cooked) or 1.5 Cups cooked
1 small onion, chopped
3 cloves garlic, minced
7 mini peppers (about 1 cup chopped)
2 TBSP coconut oil
1 cup organic carrots, chopped
1.5 tsp rosemary
1 tsp sage
1 tsp cinnamon
1 tsp ginger powder
1 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/4 cup broth
1/3 C dried cherries
1/3 C slivered almonds


Bake your butternut squash at 400 degrees F until it is halfway cooked (approximately 30 minutes, depending on the size). Here's the tricky part- you're going to want 2 halves to stuff, but each half will need a slice to put on top after you stuff it. So- Remove from oven and cut off the neck leaving part of the neck closest to the bottom on to save as a top for the lower part. Carefully cut off a slice from the bottom half and save it. Scoop out the seeds. With the top half: cut off a slice from the top and save, then scoop out the middle using a strong spoon.
 
Saute your onion and garlic in oil until soft. Add in carrots, peppers, dried cherries, and your spices and cook a few more minutes. Add in broth and black eye peas and simmer a few minutes. Turn off and stir in your slivered almonds. If the stuffing appears too dry, add in some more broth.

Stuff the stuffing into your squash, and replace the top and secure with toothpicks. If you have leftover stuffing, stuff whatever other veggies or fruit you have laying around. Bake in 350 degree oven for approximately 45 minutes or until squash is tender.

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5 comments:

  1. MMMMMMM,..your stuffed pumpkins look so tasty & fab too!

    Wonderful food! very flavourfull too!

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  2. it looks kinda weird, but in the right way, i'm sure it tastes delicious, so I am going to try it :)

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  3. Your stuffed squash looks amazingly good. Who would have known that eating gluten free does not mean you have to deprive yourself.

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  4. Umm YUM! This looks incredible. Im crazy about squash!
    Wanted to invite you to share this recipe at an event I host titled Seasonal Sundays. This recipe fits the theme just perfectly :)
    Have a wonderful week!
    -Brittany-

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