Butternut Squash

Name: Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 medium butternut squash; 1/2 c. water; 1/4 c. chopped onion; 1 c. finely diced unpeeled apple; 2 Tbsp. butter or margarine; 1 c. cottage cheese; 1/8 tsp. each cinnamon and ginger; 1/4 tsp. each salt and pepper; 1 c. Cheddar cheese; dried parsley

Eats Now Editorial Team · Vegetarian

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Butternut Squash – a delicious recipe with butternut squash, water, onion, unpeeled apple, butter, cottage cheese. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 medium butternut squash
1/2 c. water
1/4 c. chopped onion
1 c. finely diced unpeeled apple
2 Tbsp. butter or margarine
1 c. cottage cheese
1/8 tsp. each cinnamon and ginger
1/4 tsp. each salt and pepper
1 c. Cheddar cheese
dried parsley

1
Slice squash in half lengthwise.
2
Place face down on a baking dish.
3
Add 1/2 cup water.
4
Bake at 350u00b0 for 45 minutes or until flesh is tender and shell is firm enough to be stuffed.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium butternut squash, 1/2 c. water, 1/4 c. chopped onion, 1 c. finely diced unpeeled apple, and more.

Yes, Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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