Stuffed Butternut Squash
Let me know when you all get tired of how many butternut squash recipes I post…
This one never gets old to me, though!
What You’ll Need:
-1 butternut squash
-1/2 head of red cabbage, sliced horrizonatally
-1 small zucchina, chopped
-1 clove garlic, minced
-1/2 bulb of fennel, chopped
-2 sprigs fresh rosemary
Preheat the oven to 400°F (200°C). I use a veggie peeler to trim the skin off the squash. This way, you don’t waste any squash like you would when trying to clean it with a knife! Once your squash is clean, cut it in half. Then cut the bottom part in half and clean out the seeds. Roast those seeds! Save the top part to make oven-baked squash fries. Place the hollowed out halves on a baking sheet, hollow side up. Place the garlic, salt, and rosemary where the seeds used to be. Bake for about 20-30 minutes, or until tender. While the squash is baking, lightly sauté the zucchina, cabbage, and fennel in a pan with a little olive oil. When the squash is cooked, take out the rosemary sprigs and fill with your cooked veggies. Top with roasted seeds and fresh parmigiano reggiano DOP (added bonus). Buon appetito!