Buttercup Squash With Apples And Pecans Recipe

Recipe By Slurrp

This recipe combines the natural sweetness of buttercup squash with the tartness of apples and the crunch of pecans. The squash is roasted until tender and then filled with a mixture of sautéed apples, pecans, and warm spices. The result is a comforting and flavorful dish that is perfect for a cozy fall dinner. Serve it as a side dish or as a vegetarian main course.

4.9
13 Rating -
Rate
Vegdiet
1hr 5minstotal
20minsPrep
45minsCook
1hr 5m.total
20m.Prep
45m.Cook
Buttercup Squash With Apples And Pecans
plan
Bookmark

ingredients serve

Ingredients for Buttercup Squash With Apples And Pecans Recipe

  • 1/4 Buttercup Squash
  • 1/2 tablespoon Olive Oil
  • 1/2 Apples, Peeled, Cored, And Diced
  • 0.13 cup Pecans, Chopped
  • 0.13 teaspoon Ground Cinnamon
  • 0.06 teaspoon Ground Nutmeg
  • pinch Pinch Of Salt

Directions: Buttercup Squash With Apples And Pecans Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut the buttercup squash in half and scoop out the seeds.
  • STEP 3.Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until tender.
  • STEP 4.While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat.
  • STEP 5.Add the diced apples and cook until they are soft and slightly caramelized, about 5-7 minutes.
  • STEP 6.In a separate small skillet, toast the pecans over medium heat until fragrant, about 3-4 minutes.
  • STEP 7.Remove the squash from the oven and let it cool slightly.
  • STEP 8.Using a spoon, carefully scoop out some of the flesh from each squash half, leaving a 1/2-inch border.
  • STEP 9.In a bowl, combine the scooped-out squash flesh, sautéed apples, toasted pecans, cinnamon, nutmeg, and a pinch of salt.
  • STEP 10.Mix well to combine.
  • STEP 11.Spoon the filling back into the squash halves.
  • STEP 12.Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until heated through.
  • STEP 13.Serve the buttercup squash with apples and pecans as a side dish or a vegetarian main course.

Cooking Tips

  • Choose a buttercup squash that feels heavy for its size and has a firm skin.
  • To make this dish vegan, substitute the butter with coconut oil or vegan butter.
  • Feel free to add a drizzle of maple syrup or honey for extra sweetness, if desired.

Storage and Serving

  • Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the squash halves in a baking dish and bake at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • Serve the stuffed squash as a side dish with roasted chicken or turkey, or enjoy it as a vegetarian main course with a side salad.
Nutrition
value
168
calories per serving
15 g Fat2 g Protein8 g Carbs2 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    2g
  • Carbs
    8g
  • Fiber
    2g

MacroNutrients

  • Carbs
    8g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    21mg
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    8mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    25mg
  • Manganese
    < 1mg
  • Phosphorus
    58mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp