Stuffed butternut squash

Yield: 4 To 6

Measure Ingredient
3 smalls Butternut Squash
½ teaspoon Salt
1 cup Tart Apples; peeled; cored, seeded, and diced
2 cups Cooked Ham; diced
1 teaspoon Dry Mustard
¼ teaspoon Freshly ground Black Pepper
\N \N Butter or Margarine

The Cook and Kitchen Staff at Recipe-a-Day are currently offering you a few recipes from our Fruits of the Fall Harvest collection. Of course, today's recipe isn't for a fruit at all – it's for a vegetable; and the featured vegetable is the Butternut squash.

You'll find a fresh variety of Butternut squash available right now.

Butternuts have a smooth skin and vary in color from a light, creamy golden-brown to a dark orange-yellow. Their flavor is, well, sort of buttery and nutty. It all makes sense now, doesn't it? Today's recipe is for a main course featuring the Butternut squash. The tasty textured stuffing really complements the mild-flavored Butternut squash. Try it as your main course tonight, and enjoy! Pre-heat oven to 400-F degrees. Rinse, dry, and cut Butternut squash into halves, lengthwise. Remove seeds from the center and discard.

Sprinkle the inside of each squash half with salt. Place cut side down in a shallow baking pan and pour about ¼-inch of boiling water over the top of the squash. Bake about 30 minutes, or until nearly tender.

Meanwhile, prepare your stuffing by combining the diced apples, cooked ham, and dry mustard in a medium-sized mixing bowl. Remove the partially cooked squash from the oven and turn the squash halves cut side up.

Spoon an equal amount of stuffing into each squash half. Sprinkle with freshly ground black pepper and return to the oven, after reducing the temperature to 350-F degrees. Bake an additional 20 to 30 minutes, or until the apples are tender. Remove from the oven and dot with butter or margarine while still warm, then serve.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Oct 14, 1998, converted by MM_Buster v2.0l.

Similar recipes