Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, roasted stuffed butternut. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Roasted stuffed butternut squash makes the perfect plant-based entrée or side for the holiday season (and beyond). Hearty and wholesome roasted stuffed butternut squash. Stuffed with a delicious quinoa salad and roasted to perfection.
Roasted stuffed Butternut is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Roasted stuffed Butternut is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have roasted stuffed butternut using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Roasted stuffed Butternut:
- Take 1 baby butternut cut lenghtwise in half and seeds removed
- Take vegetable spice
- Take stuffing
- Take 1 tsp olive oil
- Get 1 tbsp finely chopped onion
- Take 1/2 tsp garlic and chilli paste
- Make ready 3-4 button mushrooms sliced
- Take mixed dried herbs
- Prepare salt and pepper
- Prepare topping
- Prepare 1/4 cup grated cheese
- Get sliced spring onion
- Prepare 1 tbsp toasted almond slices
- Get cumin seed
In large bowl, mix ricotta cheese and milk. Stir in spinach, sage, butternut squash and sausage mixture, tossing lightly to mix. Stuffed butternut squash with turkey, zucchini, spinach, and mushrooms. Simply roast a butternut squash or three in the oven, stuff them with this tasty filling, and you have yourself a complete meal.
Instructions to make Roasted stuffed Butternut:
- Steam butternut in microwave for about 5 minutes or just until slightly softened.
- Prick flesh with a fork then season with veg spice. Set aside.
- For stuffing:
- Saute onion until soft then mix in garlic and chilli paste. (Be careful not to burn)
- Add in sliced mushrooms and season with salt pepper and mixed herbs. Cook until slightly tender then remove from heat.
- Fill seasoned butternut halves with mushroom stuffing. Sprinkle with some roasted cumin seeds.
- Top with grated cheese and spring onion.
- Cover with foil and bake in preheated over at 140° celcius until cooked through (roughly 30 - 45 mins)
- Once done sprinkle with toasted almond slices and serve.
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