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Twice-baked Butternut Squash Recipe

Posted Jan 27 2009 8:15pm
I promised that I would post the result of this recipe that I was trying. I'll also post the recipe, but I have to say, I don't think I'll be making this one again. It sounds great "in theory" but to be honest, it took way to long to make and it wasn't that great to be worth it. I mean sure, maybe on a weekend when I'm just puttering around the house with time to spare, but not on a work night. Supper wasn't ready until 7:30ish and even then it could have used more time in the oven. Maybe it needed a higher temp, but I followed the method in the recipe. Anyway, here it is:

Roasted Butternut Squash (I call it " twice-baked" because this name doesn't really distinguish it from regular roasted butternut squash, does it?)

1 butternut squash (1lb/ 450g)
1 onion, shopped
2-3 garlic cloves, crushed
4 small tomatoes, chopped
3 oz/ 85g cremini mushrooms, chopped
3 oz/85g canned lima beans, drained, rinsed, and coarsely chopped
1 zucchini, about 4 oz/115g, trimmed and grated
1 tbsp chopped fresh oregano, plus extra to garnish
2 tbsp tomato paste
1 1/4c water
4 scallions, trimmed and chopped
1 tbsp worcestershire or hot pepper sauce, or to taste

Preheat the oven to 375. Prick the squash all over with a metal skewer then roast for 40 mins, or until tender. Remove from the oven and leave until cool enough to handle.

Cut the squash in half, lengthwise, scoop out and discard the seeds then scoop out some of the flesh, making hollows in both halves. Chop the cooked flesh and put in a bowl. Place the two halves side by side in a large roasting pan.

Add the onion, garlic, chopped tomatoes, and mushrooms to the cooked squash flesh. Add the coarsely chopped lima beans, grated zucchini, chopped oregano, and pepper to taste and mix well. Spoon the filling into the 2 halves of the squash, packing it down as firmly as possible.

Mix the tomato paste with the water, scallions, and worcestershire sauce in a small bowl and pour around the squash.

Cover loosely with a large sheet of foil and bake for 30 mins, or until piping hot. Serve, divided equally among 4 warmed plates, garnich with extra chopped oregano.

The NI provided by the recipe itself has to be incorrect. It says it's 62 calories. I ran it through the recipe builder and it says it's 4 POINTS per serving.

One good thing I got out of this recipe was that it was the first time I think I've ever had lima beans and I like them. So I'm going to find another way to use up the rest of the can that wasn't used in this recipe.

I never met a bean I didn't like :-)
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