Recipe by: Lisa Prince
Butternut Squash with Stuffing
If you don’t have time to work with the squash, this stuffing can also be baked in a 9 x 13 baking dish at 350 for 30 minutes.
Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 1 hour
Meal Type: Side Dish
NC Ingredients: butternut squash, pecans, apple
Ingredients
Directions
Cut the squash in half, scrape out seeds and roast in a baking dish with the flesh side up at 400 degrees for 10 minutes.
While squash are roasting, melt butter in large saucepan over medium-high heat. Add onions and celery and cook 2 to 3 minutes. Remove from heat. Add broth, seasoned stuffing, cornbread stuffing, cranberries, pecans, apples and parsley. Spoon into prepared butternut squash and continue to bake covered at 350 for 30 minutes or until squash are fork tender. For a crunchier stuffing, bake uncovered.
When done, drizzle EVOO over squash, sprinkle with salt and pepper and garnish squash and stuffing with parmesan cheese.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.