Canadian Gouda and Roast Tomato-Stuffed Butternut Squash
106 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 594594 cal |
| pro | 23 g23g pro |
| total fat | 38 g38g total fat |
| sat. fat | 17 g17g sat. fat |
| carb | 51 g51g carb |
| fibre | 10 g10g fibre |
| chol | 89 mg89mg chol |
| sodium | 979 mg979mg sodium |
| potassium | 1 mg1mg potassium |
| % RDI: | - |
| calcium | 5555 calcium |
| iron | 2929 iron |
| vit A | 448448 vit A |
| vit C | 135135 vit C |
| folate | 5959 folate |
Ingredients
-
2 small butternut squashes (about 2 lb/1 kg each)
6 plum tomatoes
3 tbsp (45 mL) butter, melted
3 cloves garlic, minced
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) shredded Canadian Gouda cheese (8 oz/250 g)
3/4 cup (175 mL) toasted chopped hazelnuts
1/4 cup (60 mL) chopped fresh parsley
Preparation
Halve squashes lengthwise; scoop out seeds. Cut each tomato into 6 wedges. Combine butter, garlic, salt and pepper; lightly brush 2 tbsp (30 mL) all over squash flesh. Toss remaining butter mixture with tomatoes. Place squash, cut side down, on parchment paper-lined baking sheet. Spread tomatoes on separate parchment paper-lined baking sheet.
Bake in top and bottom thirds of 400°F (200°C) oven, rotating pans and stirring tomatoes once, until squash is tender when flesh is pierced with sharp knife, and tomatoes are lightly charred and shrivelled, about 35 minutes.
Scoop out all but 1/2 inch (1 cm) squash flesh attached to skin; roughly mash together squash, half of the cheese, 1/2 cup (125 mL) of the nuts and the parsley. Gently fold in tomatoes.
Spoon filling back into squash shells. Top with remaining nuts; sprinkle with remaining cheese. Bake in 400°F (200°C) oven until cheese is bubbly and golden, about 15 minutes. Makes 4 servings.
Bake in top and bottom thirds of 400°F (200°C) oven, rotating pans and stirring tomatoes once, until squash is tender when flesh is pierced with sharp knife, and tomatoes are lightly charred and shrivelled, about 35 minutes.
Scoop out all but 1/2 inch (1 cm) squash flesh attached to skin; roughly mash together squash, half of the cheese, 1/2 cup (125 mL) of the nuts and the parsley. Gently fold in tomatoes.
Spoon filling back into squash shells. Top with remaining nuts; sprinkle with remaining cheese. Bake in 400°F (200°C) oven until cheese is bubbly and golden, about 15 minutes. Makes 4 servings.
- Keywords : Main Course; Vegetarian; Bake; Squash; Hazelnuts; Cheese;
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