Autumn Stuffed Squash

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Finally! It is my absolute favorite month of the year. In lieu of my lifelong love for fall weather, Halloween-themed makeup & fashion, (and my health food obsession, of course), I will be posting copious amounts of autumn-related recipes and craft ideas this month. The first of which is an incredible stuffed squash recipe that will keep everyone happy and impress guests. I have tried several stuffed squash and pepper recipes over the years, and this one seems to be my favorite. Another reason why this recipe is great is because although it IS time consuming, it is simple, the presentation is pleasing, and the ingredients are rather inexpensive to buy.  

 

What you will need:

  • One half of a large, butternut squash
  • 3 Tbs. Olive Oil
  • 3-4 finely chopped garlic cloves
  • Ground Black Pepper
  • Basil (preferably fresh, although ground is fine)
  • Cherry tomatoes
  • Parsley
  • 1 red onion
  • 2 small zucchini
  • 1 small yellow squash
  • A few small sweet peppers (I used multi-colored ones)
  • Crumbled Goat Cheese
  • Gruyere cheese

 

Directions:

  1. Preheat over to 400 degrees F.
  2. Cut the large squash in half and scoop out seeds.  Carve the inside out just enough to create a “bowl” out of one half of the squash.  Save the other half of the squash for later, or double second part of recipe if you decide to bake both halves. Add useable parts of the scooped out squash to the vegetable mixture in Step 5.
  3. Mix together olive oil, garlic, and and any other desired spices and brush over the squash bowl. Sprinkle with ground black pepper and other desired spices.
  4. Bake on baking sheet for approximately 35-40 minutes.
  5. Next, chop the remaining vegetables into bite-size, with the exception of the cherry tomatoes, which should be left whole.  Place on a separate baking sheet, season, and bake for 28-30 minutes. 
  6. Once both squash “bowl” and the vegetables are prepared, artfully scoop the veggies into the squash, adding desired amount of goat cheese while filling.  
  7. Chop Gruyere, basil and parsley into small pieces and then sprinkle on top of dish and allow to melt.
  8. Serve dish in slices, (yes, literally slice of pieces of the squash!) or serve filling scooped out of the squash with Pita bread.

 

*Also keep in mind that stuffed vegetables are an excellent opportunity to improvise.  Make dishes like this different every time by changing around ingredients.  Other ingredients that go well in a stuffed squash include,  but are not limited to: mushrooms, shallots, black beans, and sweet potatoes.

 

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One thought on “Autumn Stuffed Squash

  1. Gorgeous AND delicious! I cannot wait to try this. And like you began with in this lovely post, I too adore this time of year as I start getting excited about Thanksgiving and cooking up a feast for family & friends, Halloween with pumpkins to carve and then cook, house and yard to decorate and costumes to have fun with, then on to Christmas! No wonder I get all ‘crafty’ at this time of year. 😉

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