Baked Acorn And Butternut Squash Recipe


MethodMain Ingredient


 Acorn squash3 Large, washed
 Butternut squash1 Medium, washed
 Vegetable oil1⁄4 Cup (4 tbs)
 Water2 Cup (32 tbs)
 Chopped shallots1⁄4 Cup (4 tbs)
 Chopped celery1⁄4 Cup (4 tbs)
 Chopped carrots1⁄4 Cup (4 tbs)
 Butter2 Tablespoon
 Allspice1⁄2 Teaspoon
 White pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2663 Calories from Fat 742

% Daily Value*

Total Fat 84 g129.7%

Saturated Fat 23.6 g118.1%

Trans Fat 0 g

Cholesterol 64.5 mg

Sodium 595.8 mg24.8%

Total Carbohydrates 509 g169.8%

Dietary Fiber 78.9 g315.7%

Sugars 37 g

Protein 42 g83.2%

Vitamin A 3725.9% Vitamin C 1116%

Calcium 181.2% Iron 183%

*Based on a 2000 Calorie diet


Preheat the oven to 350°.
Stem the squash, cutting 1/3 of the top off each acorn squash.
Save the tops.
Scrape out the seeds.
Cut the butternut squash lengthwise and remove seeds.
On a large baking sheet with at least 1-inch sides, place the squash cut-side down.
Rub with oil and add the water.
Bake the squash for 30 to 40 minutes or until tender.
Remove the pan from the oven and let the squash cool.
Reduce the oven temperature to 300°.
Turn the acorn squash over and scrape 1/2 of the meat from the inside into a bowl, being careful not to break through the sides.
Do the same with the butternut squash, adding it to the bowl.
In a 2-quart non-stick saucepan melt the butter and saute the shallots, celerv, and carrots until soft, about 3 to 5 minutes.
In a food processor combine the squash, sauteed mixture, salt, and pepper.
Blend until smooth.
Cut a small piece from the bottom of each acorn squash so that they will stand.
Fill all of the squash halves with the squash mixture.
Bake the stuffed squash until heated through