California Farm Stuffed Butternut Squash Dinner
Butternut squash is a warm soil summer squash, we plant seeds inside our window in mid March, transplant outside mid April, ripe as of mid July. Stuffed with or without meat, they make a complete and filling meal. The roasted seeds are a great snack by themselves.
California Farm Stuffed Butternut Squash Dinner
Butternut squash is a warm soil summer squash, we plant seeds inside our window in mid March, transplant outside mid April, ripe as of mid July. Stuffed with or without meat, they make a complete and filling meal. The roasted seeds are a great snack by themselves.
Cooking Instructions
- 1
Roast the squash seeds: cut squash in half, scoop seeds out with spoon, wash, dry seeds, rub with seasalt, place single layer on roasting sheet in oven with butter nut squash. Cook 1/2 cup basmati rice, cook 1/2 cup black beans, yields full cups each.
- 2
Hollow out butternut squash with apple corer. Slice into butternut flesh, angle and press down apple corer, take out butternut pieces for cooking, yields over 2 cups.
- 3
Mix cored squash flesh, black beans, basmati rice, aged cheese, optional cured ham pieces, avocado, mushroom, tomato, green onion. Stuff inside butternut squash. Extra stuffing goes in bowl to be roasted and served with the squash. Spray olive oil on top. Sprinkle flaked sea salt on top. Seeds go on the side.
- 4
Preheat oven to 375F degrees. Bake 45 minutes till butternut pieces are soft, check with fork. Serve in shell. Serve with avocado mayonnaise amd roasted squash seeds. Shells go to horses and piggy, or on compost pile.
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