Let this cute little vegetarian stuffed squash side dish steal the show at the dinner table!
Butternut squash is stuffed with a sweet and savory filling that gets a crispy finish under the broiler.
If you might’t find small butternut squash, honeynut squash is a great alternative.
Ingredients
2small(about1 lb.
Sprinkle the cavities with 1/4 teaspoon each salt and pepper.
Coat a rimmed baking sheet with cooking spray.
Place the squash halves cut-side down on the prepared baking sheet.
Roast until tender when pierced with a fork, about 45 minutes.
Remove from oven and let cool for 10 minutes.
Switch oven to broil.
Heat oil in a large skillet over medium-high heat.
Add onion, celery, apple, garlic, sage and the remaining 1/4 teaspoon each salt and pepper.
Cook, stirring often, until the vegetables are tender, 8 to 10 minutes.
Remove from heat; stir in panko and pecans.
Add the chopped squash to the vegetable mixture, stirring to combine.
Divide the vegetable mixture evenly among the squash cavities.
Broil until lightly browned, 3 to 4 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
