Cheesy Stuffed Butternut Squash

89 6 servings, 1/2 cup (125 mL) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
1
hr.
29
min.
Servings

6 servings, 1/2 cup (125 mL) each

The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
  • Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
  • Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells. Mix cracker crumbs and butter; sprinkle over squash. Return to baking dish.
  • Bake 22 to 24 min. or until heated through.

Substitute

Substitute green onions for the chives.

Food Facts

While the smoked paprika adds nice flavour to this delicious side dish, you can prepare this dish using regular paprika instead.

Servings

  • 6 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 6 servings, 1/2 cup (125 mL) each
AMOUNT PER SERVING
Calories 160
% Daily Value
Total fat 10g
Saturated fat 6g
Cholesterol 25mg
Sodium 140mg
Carbohydrate 16g
Dietary fibre 4g
Sugars 3g
Protein 5g
   
Vitamin A 150 %DV
Vitamin C 35 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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