Stuffed Butternut Squash

Great way to get your starch and some veggies in a nice looking package.

Jan 11, 2022 - Two squash = 4 servings.
Stuffed Butternut Squash

INGREDIENTS

  • 2 "smallish" butternut squash
  • 2-3 tbsp olive oil
  • 1 cup mashed potatoes
  • 2 cups cooked rice
  • 1/2 cup cooked peas
  • 1 cup fresh arugula
  • 1/4 cup milk
  • S&P to taste

METHOD

Preheat oven to 400 degrees.

With a strong knive, cut each squash in half lengthwise.

Remove the seeds with a spoon - discard.

Line a baking dish with foil. Brush the olive oil over the the cut section of the squash, place cut size DOWN in baking dish and put in oven for 30 minutes.

Remove the squash from the oven and using a spoon scrape out and add the contents to a small stove pot.

To the pot add cooked or reheated mash potatoes, rice, peas, milk and uncooked arugula. Mix well. Add S&P to taste.

Heat the mixture over the stove until its hot..several minutes is all it takes

Stuff the hot mixture back into the empty shells and place under broiler for several minutes until they appear toasty and done.

Serve immediately.

Roast the squash Combine the ingredients Stuff the squash

    CHEF's NOTES:

    • You can be inventive with the contents of the stuffing: corn instead of peas, spinach instead of augula. I find that arborio rice works best because of its creamy consistency.
    • For a terrific final presentation, sprinkle a tbsp of grated parmesan cheese over the top of the shells just as they go under the broiler.
    • You can cook the squash ahead of time and simply place the empty shells in a hot oven for 5 minutes to reheat.
    • This dish is especially easy for me to make since I always have leftover mashed poatoes and rice frozen in baggies.
 
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