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Butternut Squash With Stuffing
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Rating: 4.2/5 (24 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 310
% Daily Value**
Total Fat 3g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 995mg
Total Carbohydrate 64g
Dietary Fiber 3g
Sugars 10g
Protein 10g
Vitamin A  463%Vitamin C  76%
Calcium  18%Iron  19%
Potassium  24%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Squash With Stuffing

Recipe Tags: Vegetable Recipes

Date Added: May 21, 2016
Using a Butternut squash in your recipe is not only a good source of vitamins and minerals but also a good strategy to make your children have appetites on vegetable base food. So adding additives and spices on the Butternut squash will make it more taste good for the entire family. Everybody will endulge in it for sure.


4 Butternut Squash medium
2 cups Water
3/4 cup Wild Rice raw rinsed
3 tablespoons Margarine divided
1 cup Red Onion chopped
1 Clove Of Garlic minced
2 1/2 cups Whole Wheat Bread Crumbs firmly packed
1 tablespoon Sesame Seeds
1/2 teaspoon Sage
1/2 teaspoon Thyme Leaves
1 teaspoon Salt
1 cup Fresh Orange Juice
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1. Preheat the oven to 350 degrees.

2. Halve the squashes and scoop out seeds and fibers.

3. Place them cut side up in shallow baking dishes and cover tightly with covers or foil.

4. Bake for 40 to 50 minutes, or until easily pierced with a knife, but still firm.

5. In the meantime, bring the water to a boil in a saucepan.

6. Stir in the rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.

7. Heat 2 T of the soy margarine in a skillet. Add the onion and garlic and saute until the onion is limp and golden.

8. In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients.

9. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 12/2 inch thick.

10. Chop the pulp and stir it into the rice mixture.

11. Stuff the squashes, place in foil-lined baking dishes, and cover.

12. Before serving, place the squashes in a preheated 350-degree oven.

13. Bake for 20 minutes, or until well heated through.

Comments on Butternut Squash With Stuffing Recipe:

kenwyn m. - June 07, 2008
I don't know the name of the squash I have it is light green pod shape white flash with lots seeds in center would like to see pictures of a veridity of squash
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Dietary Notes:
This recipe is low-fat with 2.88g per serving, low-saturated fat with 0.75g per serving and low-cholesterol with 0.38mg per serving

This recipe is high in Vitamin A with 463% of your daily recommended intake per serving. This recipe is high in Vitamin C with 76% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Rice, Sesame Seeds, Garlic, Fructose Malabsorption, Onion allergies.
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