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Stuffed Butternut Squash

 Stuffed Butternut Squash
I enjoy experimenting with new recipes and that's how I came up with this meal-in-one squash idea. Ham, mustard, apples and brown sugar go so well with butternut squash.—Bev Spain, Belleville, Ohio
6 ServingsPrep: 15 min. Bake: 1 hour


  • 3 small butternut squash (about 1-1/2 pounds each)
  • 2 cups cubed fully cooked ham
  • 1 cup soft bread crumbs
  • 1/2 cup shredded tart apple
  • 1/4 cup packed brown sugar
  • 2 tablespoons prepared mustard


  • Cut squash in half lengthwise; discard seeds. Place squash, cut side
  • down, in a 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot
  • water to a depth of 1/2 in. Bake, uncovered, at 350° for 30
  • minutes. Combine remaining ingredients. Turn squash cut side up;
  • stuff with ham mixture. Cover unstuffed end of squash with foil to
  • prevent drying. Bake at 350° for 30 minutes or until squash is
  • tender. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 184 calories, 4 g fat (1 g saturated fat), 25 mg cholesterol, 700 mg sodium, 27 g carbohydrate, 4 g fiber, 10 g protein.