Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: 4- 1/4 suquash per serving
Recipes
Stuffed Butternut Squash
| Nutrition Information | |
| Calories: | 89 |
| Total Fat: | 1.4g |
| Saturated Fat: | 0.1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 4mg |
| Carbohydrates: | 20g |
| Dietary Fiber: | 3.1g |
| Sugars: | 9.4g |
| Protein: | 1.2g |
| Vitamin A: | 5490iu (109%) |
| Vitamin C: | 23mg (38%) |
| Calcium: | 42mg (4%) |
| Iron: | 0.7mg (3%) |
Halves of butternut squash are stuffed with apples, red onions and pecans and baked until tender.
Stuffed squash:
2 baking apples, peeled, cored and diced
1/2 red onion, diced
3 tablespoons apple juice concentrate
1 tablespoons pecan pieces, coarsely chopped
1/2 teaspoon cinnamon
2 butternut squash, cut in half lengthwise and seeds removed
Preheat the oven to 350°. Toss the diced apples with the onion, apple juice concentrate, pecans and cinnamon. Prepare the butternut squash halves and place into a large baking dish. Pour about 1/4 inch of water into the bottom of the baking dish. Place a generous amount of stuffing into the cavity and down the center of each squash half. Cover with foil and bake for 50-60 minutes. Squash are done when fork tender.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!