Stuffed Butternut Squash

by on August 6, 2012
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1 large butternut squash
2 TBS canola oil
½ CU minced scallions
2 cloves garlic (1+ tsp)
1 TBS grated/chopped fresh ginger
pinch salt & black pepper
½ CU bread crumbs


1. Preheat oven to 400
2. Split squash in half (or lop off end caps. Use middle tomorrow.)
3. Remove seeds
4. Cook (cut side up) for about 45 minutes
5. Meanwhile-
6. Saute scallions for 3 minutes in canola oil
7. Add garlic and ginger, cook another minute or two, then set aside
8. Let all items cool, then mix everything except bread crumbs
9. Spoon into shells
10. Sprinkle with bread crumbs and cook for another 20 minutes

Try with other types of squash


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