Cranberry Walnut Stuffed Butternut Squash

Photo by Martha H.
Adapted from kidsstuffworld.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kidsstuffworld.com

Ingredients

  • 1

    Butternut Squash, halved and seeds removed

  • Olive Oil for drizzling

  • Salt & Pepper

  • The Stuffing:

  • 1

    Box Savory Herb Stuffing, prepared

  • 1

    Stalk Celery, diced

  • 1/2

    Yellow Onion, diced

  • 1/2

    Apple, diced (you can leave the peel on!)

  • 1/4

    Cup Dried Cranberries, chopped

  • 1/4

    Cup Walnuts, chopped

  • The Compound Butter

  • 1

    Teaspoon Ground Sage

  • 2

    Tablespoons Butter, softened

Directions

Preheat the oven to 350 Once the butternut squash is cut in half and has been cleaned, sit the halves on a cookie sheet. Tip* If they will not stay level, you can cut a small slice off the backside where it rounds out so it will sit flat. Drizzle with Olive Oil and a pinch of salt & pepper, cover with foil and roast for 30 minutes. Note* The squash needs to pre-cook before stuffing Heat all diced veggies, fruit and nuts in a skillet over medium heat for about 5 minutes to bring out some flavor and juices (they will cook through in the oven) Mix into the prepared stuffing. In a small dish, combine the butter and sage, mix well. After 30 minutes, Remove the squash from the oven and raise the temperature to 425. Scrape some of the squash out of the upper area to even it up with the lower end. Spoon the stuffing into the squash and top with sage compound butter. Return to the oven for 20 minutes or until stuffing is golden and crisping on top.

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