Monday, January 4, 2016

Roasted Winter Squash stuffed with Cranberries and Walnuts

I love all the Winter Squashes. This is one of my favorite Squash Recipes.
You can use any Winter Squash for this recipe. This makes a wonderful side dish with Turkey, Chicken or Pork.

Roasted Winter Squash stuffed with Cranberries and Walnuts

You can use any type of Winter Squash.
I used a Buttercup Squash. We really enjoy this squash

Cut the Squash in half with a sharp knife
Remove the Seeds. An ice cream scoop makes it easy to remove the seeds.
I save my seeds and roast them just like Pumpkin Seeds.

Brush the inside with Extra Virgin Olive Oil and Sprinkle with Salt and Pepper
Place in a pan cut side down. Pour a little water in the pan, cover with Foil.
Bake in a preheated 400* oven for 40 Minutes. (Time will vary depending on the size of the squash)
Cook until the Squash in tender but still has a bit of a bite to it.
Drain the water.
Place the Squash cut side up

In a small bowl mix together the Stuffing
1 Cup Cranberry's (Fresh or Frozen)
¾ Cups Chopped Walnuts
¼ Cup Brown Sugar
Cinnamon to taste
(For a variation add a chopped apple)
I don't measure the ingredients. It all depends on how large the Squash is and how much of the ingredients you would like to use.

Place 1 TBL Butter in each Squash
Fill the Squash with Stuffing
Top each Squash with another Tablespoon of Butter

Place back in the oven uncovered.
Roast/Bake until the Squash in tender.
Approximately 20-25 minutes or until done.

Cut each squash half in half and serve.


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