Stuffed Butternut Squash is so delicious, healthy, and satisfying, plus it is so easy to make. It makes an impressive centerpiece for a great-tasting and hearty winter dinner that will impress your family and friends. During the winter, this squash is a meal that is packed full of pleasure.
Butternut squash is beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it is like butterscotch. It weighs from 2 to 5 pounds. The oranger the color, the riper, drier, and sweeter the squash. Butternut is a common squash used in making soup because it tends not to be stringy.
Butternut squash is easily found in supermarkets as it is a common squash for the winter months.
- 1 large (2 1/4 pound) butternut squash
- 3 1/2 tablespoons olive oil or canola oil, divided
- 1 cup (about 8) scallions, minced
- 3 cloves garlic, peeled, crushed, and finely chopped (2 teaspoons)
- 1/2 tablespoon ginger, freshly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly-ground
- Bread crumbs, fresh-made*
Preheat the oven to 400 degrees F.
Split the butternut squash in half lengthwise, and remove the seeds. Score the flesh of the squash, making 1/2-inch deep cuts through it one way and then the other (in a checker-board pattern).
Arrange the prepared squash halves, cut side up on a cookie sheet, and place them in the oven for about 60 minutes or until the flesh is tender when pierced with a fork.
Meanwhile, heat 2 tablespoons of the canola or olive oil in a large frying pan. When the oil is hot, add the minced scallions and saute them for 1 1/2 minutes. Mix in the garlic and ginger, immediately remove from heat; set aside
When the squash is cool enough to handle, use a spoon to gently scoop the flesh from the shells (reserving the shells), and add it to the scallions mixture along with the salt and pepper. Mix well, stirring until the squash flesh and scallions are well combined but the mixture is still chunky. Fill the reserved squash shells with the mixture.
In a small bowl, lightly mix the bread crumbs with the remaining 1 1/2 tablespoons of canola or olive oil; sprinkle the mixture over the stuffed squash.
Arrange the squash halves on a cookie sheet, and place them in the oven for about 20 to 30 minutes (a little longer if the stuffing is cool). The crumb mixture on top should be nicely browned, if it is not, place the squash under a hot broiler for a few minutes.
Cut each of the squash halves in half again, and serve one piece per person.
Makes 4 servings.
* Small sliced bread, processed in a food processor to make 1 cup bread crumbs.
Source: This recipe is from the cookbook Jacques Pepin’s Kitchen: Encore with Claudine, by Jacques Pepin.