Stuffed Butternut Squash – a delicious recipe with butternut squash, zucchini, red onion, white mushrooms, carrot, breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Bake a whole butternut squash in the oven for 10 mins on 400.
2
While the squash is in the oven, clean and dice the vegetables. Mix it all well in a bowl with all of the spices.
3
Slice the squash in half lengthwise and bake the halves for another 15 minutes. Use an ice cream scooper or thick spoon to dig out the two halves. Leave about a half inch of squash around the edges.
4
Fill the two halves with the vegetable mix. Put a few pats of butter or margarine on top.
5
Cover the bottom of a large Pyrex baking dish with a little olive oil or whatever you like. Put the two squash halves in the Pyrex and put it in to bake at 375 for 40 minutes.
6
Take it out, sprinkle the cheese on top. Sprinkle the breadcrumbs on top of that, and bake for another 10-15 minutes.
7
To serve, scoop out the baked insides onto a warm plate and enjoy!
374
kcal
Calories
29
g
Fat
21
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
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 13 ingredients. The key ingredients include: 1 large butternut squash, 1 small zucchini, 1/4 large red onion, a few large white mushrooms, and more.
Yes, Stuffed 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.
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