Stuffed Butternut Squash

Stuffed Butternut Squash

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  • Prep Time


  • Total Time


  • Servings



  • 2

    Butternut Squash, halved, seeded

  • 3

    Tbsp. Unsalted Butter, melted

  • ½

    cup Light Brown Sugar

  • ½

    cup Quaker Oatmeal, uncooked

  • ½

    cup chopped Pecans or Walnuts

  • ¼

    cup Wellsley Farms Raisin Medley

  • 1

    tsp. Ground Cinnamon

  • 1

    tsp. Salt


Preheat the oven to 350˚. Line a baking sheet with parchment or foil; arrange squash halves on it cut-side up and brush with 1 Tbsp. of melted butter. Bake for 30 min. Remove from oven and set baking sheet on wire rack. Toss the reserved butter with remaining ingredients in a mixing bowl until well combined. Divide mixture between squash halves, stuffing into seed cavities. Return baking sheet to oven and bake until squash is tender and stuffing is golden-brown, about 15 min. Cool 10 min., then slice in half lengthwise. Serve immediately, giving each guest a little stuffing.


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