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Tuesday, November 5, 2024

Roasted Butternut Squash full of Corn, Zucchini, and Cheese



Roasted Butternut Squash (2 halves) stuffed with Corn, Zucchini, and Cheese - on a white platter.

Roasted Butternut Squash full of Corn, Zucchini, Parmesan, and Cream Cheese (seasoned with smoked paprika and chili powder) is a fast and straightforward essential or aspect dish to make through the Fall and Winter seasons. This flavorful, family-friendly dinner is meatless, vegetarian, and gluten-free. Easy sufficient to make on a weeknight and ideal to function a aspect dish or essential course for the vacations (Thanksgiving or Christmas)!

Roasted Butternut Squash (2 halves) stuffed with Corn, Zucchini, and Cheese - on a white platter.

Stuffed butternut squash – meatless essential or aspect dish

This Fall-inspired dinner is a well-balanced meatless meal that includes numerous veggies (butternut squash, zucchini, and corn) and protein (cream cheese and Parmesan). It makes a surprising presentation – an ideal aspect dish to share with household and buddies for Thanksgiving and Christmas! How do you serve it? Slice every stuffed butternut squash half into 4 slices and serve it on a platter as a vacation aspect dish. It is usually a wonderful possibility for a easy weeknight dinner as a result of it options accessible components and is simple to make.

Roasted Butternut Squash Half stuffed with Corn, Zucchini, and Cheese - on a white plate.

Why you may find it irresistible

  • Lovely presentation. Stuffed butternut squash makes an easy, fancy presentation. Impress your loved ones and buddies with this restaurant-quality meal made at residence.
  • Nice recipe for Fall/Winter. The most effective time to make this dish is when the butternut squash is in season. Benefit from the seasonal produce and make it within the Fall and Winter. It is also an ideal dish to serve on the vacation menu (Thanksgiving and Christmas).

Primary components

  • Butternut squash is wealthy in dietary fiber and is a wonderful addition to your menu. This winter squash is a superb supply of nutritional vitamins A, B6, C, and E and a number of other minerals, together with magnesium, manganese, and potassium.
  • Zucchini. I used 2 medium sliced zucchini, quartered. I seared it in a skillet on the stovetop earlier than including it to the roasted butternut squash halves.
  • Corn. I boiled 4 ears of corn (corn on the cob) in a pot of boiling water for about 5 or 10 minutes. Then, when the corn was cooled, I sliced the corn kernels off the cob with a knife. You may also grill your corn or use canned corn. I used a complete of two cups of cooked corn kernels.
  • Cream cheese provides creaminess and nice texture to the filling.  Soften up the cream cheese by gently heating it within the microwave oven.
  • Parmesan cheese – use shredded or grated parmesan.  It is all the time greatest to shred or grate the cheese your self!
  • Seasonings. I used smoked paprika, chili powder, salt, and pepper.
  • Recent herbs. I garnished stuffed butternut squash with recent rosemary and recent thyme.

Substitutions and variations

  • Winter squash. You need to use spaghetti squash, butternut squash, or acorn squash.  When utilizing acorn squash, bear in mind they’re smaller and bake sooner within the oven (about half-hour within the preheated oven at 400 F).
  • Add prosciutto or cooked bacon.  You possibly can briefly crispy up the prosciutto within the preheated oven at 350 F for about 10 minutes.
  • Cheese. Different cheeses I like to recommend (moreover cream cheese and Parmesan) are shredded Mozzarella, Pecorino Romano, Gruyere, or Asiago cheese.
  • Recent herbs. You need to use recent basil, thyme, marjoram, or oregano.

Roasted Butternut Squash (2 halves) stuffed with Corn, Zucchini, and Cheese - on a white platter.

Suggestions for Success

  • Butternut squash could be notoriously laborious to chop, and right here is a straightforward answer you won’t have considered! Ask the Deli Division of your native grocery retailer to chop your butternut squash in half for you. They’ve sharp giant knives and can fortunately do it for you.
  • Use cooking time effectively by making ready the corn and zucchini cheese filling whilst you roast the butternut squash within the oven.

Methods to serve it

  • Serve corn and zucchini stuffed butternut squash in a deep, high-sided pasta bowl or on a big plate. Use a spoon to scoop out the cooked squash and the cheese combination. Don’t eat the laborious outer shell.
  • You may also slice every stuffed butternut squash half into 2, 4, or extra slices and serve it on a big serving platter. Utilizing a pointy knife to slice the squash will assist maintain the filling intact. Your loved ones (or visitors) can then use a serving spoon to switch a smaller slice of stuffed squash onto their plate.
  • Serve it unstuffed. Scoop the cooked butternut squash flesh out of the shells and blend with the corn, zucchini, and cheese filling. Serve it in a big serving bowl. You possibly can serve it over a small portion of pasta for those who like.

Roasted Butternut Squash (2 halves) stuffed with Corn, Zucchini, and Cheese - on a white plate.

Storage and Reheating Suggestions

  • Fridge.  Refrigerate the leftover stuffed butternut squash in an hermetic container for as much as 5 days.
  • Reheat within the oven.  Reheat it within the preheated oven at 350 F for about 30 or 50 minutes or till heated by way of.
  • Reheat within the microwave oven. You may also microwave the leftovers. For the most effective and quickest outcomes, you possibly can take the corn and zucchini cheese combination out of the squash and reheat the cheese and veggie combination and the squash individually. Then, stuff the cheese combination again into the butternut squash.

Different stuffed butternut squash recipes you may like

Roasted Butternut Squash (2 halves) stuffed with Corn, Zucchini, and Cheese - on a white platter.

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Roasted Butternut Squash full of Corn, Zucchini, and Cheese

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Roasted Butternut Squash full of Corn, Zucchini, and Cheese (seasoned with smoked paprika and chili powder) is a meatless essential or aspect dish for the Fall and Winter seasons. This flavorful, family-friendly dinner is vegetarian and gluten-free. Easy sufficient to make on a busy weeknight and ideal to function a aspect dish or essential course for the vacations (Thanksgiving or Christmas)!
Course Primary Course, Facet Dish
Delicacies American, Mediterranean
Key phrase stuffed butternut squash
Prep Time 20 minutes
Cook dinner Time 40 minutes
Whole Time 1 hour
Servings 8 individuals
Energy 331kcal
Writer Julia

Substances

Butternut squash

Veggies

Cheese combination

Directions

Methods to roast butternut squash

  • Preheat oven to 400 F.
  • Put together the butternut squash. Slice each in half lengthwise. Maintain fingers away from the knife to keep away from harm. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
  • Place butternut squash lower sides up on a baking sheet. Drizzle the lower sides of butternut squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper.
  • Flip the squash over, and place it lower sides down on a baking sheet. Tip: line the baking sheet with parchment paper for straightforward clean-up.
  • Roast within the preheated oven at 400 F for 40 minutes.
  • Proceed with the remainder of the recipe whereas the squash is within the oven.

Put together the veggie combination

  • Warmth an empty, giant, high-sided cast-iron skillet over medium warmth for 1 minute. Add olive oil and sliced zucchini. Sprinkle with a pinch of salt and pepper. Cook dinner for about 3 minutes on medium warmth. Flip the veggies as soon as.
  • Add cooked corn kernels. Season with smoked paprika, chili powder, and salt. Combine every thing nicely and cook dinner collectively for 3 minutes. Take away from warmth.

Make a cheese combination

  • Add cream cheese to a microwave-safe large-sized bowl. Soften cream cheese briefly within the microwave oven. Be sure that the cheese doesn’t soften, simply softens.
  • Add shredded Parmesan and half of the cooked zucchini and corn combination to the identical bowl with cheese. Combine every thing nicely.
  • Tip: Reserve the remaining half of the veggie combination to rearrange on high of the stuffed butternut squash.

Methods to stuff butternut squash

  • By this time, you have got baked the butternut squash for 30 or 40 minutes. Take away it from the oven and switch cooked squash halves lower sides up.
  • Let it cool barely.
  • Scoop out the flesh utilizing a spoon, leaving a couple of 1-inch border alongside the edges. (For reference, I present the step-by-step photographs, together with for this step, beneath this recipe card).
  • Add again the scooped-out squash into the bigger cavities of the butternut squash.
  • Divide the cheese combination (with zucchini and corn blended in) among the many 4 halves and stuff the squash till the combination is leveled.
  • High every stuffed butternut squash half with the remaining cooked zucchini and corn. Sprinkle with extra smoked paprika and chili powder.
  • Return stuffed butternut squash to the preheated oven and roast at 400 F for 10 or 15 extra minutes till the cheese combination melts.
  • Take away the baked butternut squash from the oven.
  • Sprinkle only a pinch of chili powder and/or smoked paprika on high. Add recent herbs (rosemary and thyme). Serve.

Notes

Methods to serve it?

  • Slice every stuffed butternut squash half into 2, 4, or extra slices and serve it on a big serving platter. Utilizing a pointy knife to slice the squash will assist maintain the filling intact. Your loved ones (or visitors) can then use a serving spoon to switch a smaller slice of stuffed squash onto their plate.
  • This recipe makes 8 servings as a aspect dish. 4 stuffed butternut squash halves, every sliced in 2. 

Diet

Energy: 331kcal | Carbohydrates: 31g | Protein: 10g | Fats: 21g | Saturated Fats: 9g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 9g | Ldl cholesterol: 37mg | Sodium: 532mg | Potassium: 897mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20625IU | Vitamin C: 49mg | Calcium: 276mg | Iron: 2mg

Methods to roast butternut squash (step-by-step photographs)

It is a fast overview with step-by-step photographs. For an entire and detailed recipe, use the recipe card above.

1) Slice every butternut squash in half lengthwise. Maintain fingers away from the knife to keep away from harm. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.

sliced butternut squash cut sides up on a baking sheet

2) Drizzle the lower sides of butternut squashes with olive oil and season with salt and pepper.

sliced butternut squash seasoned with olive oil, salt, and pepper on a parchment paper lined baking sheet

3) Roast the squash for 40 minutes within the preheated oven at 400 F. Flip the squash over, and place it lower sides down on a baking sheet. Tip: line the baking sheet with parchment paper for straightforward clean-up.

sliced butternut squash cut sides down on a parchment paper lined baking sheet

Methods to stuff roasted butternut squash (step-by-step photographs)

When the butternut squash is completed roasting, lower out small indentations within the cooked squash to arrange it for stuffing. Scoop out the flesh utilizing a spoon, leaving a couple of 1-inch border alongside the edges.  See photographs for extra readability:
roasted butternut squash on the baking sheet

scooping out the flesh out of the roasted butternut squash on a baking sheet

roasted butternut squashed with the scooped out flesh leaving about a 1-inch border along the sides

Add the scooped-out squash to the bigger cavities of the roasted butternut squash. Stuff corn, zucchini, and cheese combination into the squash. Reheat within the oven at 400 F for quarter-hour, if wanted.

Roasted Butternut Squash Half stuffed with Corn, Zucchini, and Cheese - on a white platter.

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