Stuffed Butternut Squash Recipe

4.5 4 5
Stuffed Butternut Squash Recipe
Stuffed Butternut Squash Recipe photo by Taste of Home
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Stuffed Butternut Squash Recipe

Read Reviews
4.5 4 5
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 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

Directions

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.
Originally published as Stuffed Butternut Squash in Taste of Home October/November 1998, p44

Nutritional Facts

1 each: 184 calories, 4g fat (1g saturated fat), 25mg cholesterol, 700mg sodium, 27g carbohydrate (13g sugars, 4g fiber), 10g protein.

  • 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
  1. 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.
Originally published as Stuffed Butternut Squash in Taste of Home October/November 1998, p44

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Reviews forStuffed Butternut Squash

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muffbear74 User ID: 209131 232945
Reviewed Sep. 15, 2015

"The squash did not get as tender as I would have liked, but we were in a hurry and I didn't have time to let it bake longer than an hour. Besides, we are spoiled by doing stuffed acorn squash in the slow cooker. I am thinks nag of using this stuffing combo in that recipe."

MY REVIEW
Chefaloony User ID: 6018669 53160
Reviewed Oct. 8, 2014

"Very filling. I cut the 'tail' off and just used the bowl end."

MY REVIEW
Anoland User ID: 7013810 22650
Reviewed Dec. 9, 2012

"This is a delicious dish. I had to substitute pineapples for the apples since I did not have any on hand. We paired it with a side salad and grilled asparagus. YUM!!!

Thank you for posting it."

MY REVIEW
bswiggins User ID: 2375388 30714
Reviewed Aug. 1, 2010

"A wonderful combination of flavors that my husband and son love."

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