Autumn Harvest Stuffed Buttercup Squash
Celebrate the flavors of fall with this delightful Autumn Harvest Stuffed Buttercup Squash. Inspired by a recent visit to a local apple orchard, this unique dish combines the sweetness of diced apples with the tartness of fresh cranberries, all nestled within a beautifully roasted buttercup squash. Topped with toasted pecans for a satisfying crunch and a sprinkle of cinnamon for warmth, this recipe is a heartwarming meal perfect for cozy evenings. With its vibrant colors and nutritious ingredients, this stuffed squash will not only please your palate but also make for an impressive centerpiece at your autumn gatherings.
2
Servings
N/A
Calories
7
Ingredients
Ingredients
Buttercup or Autumn Cup Squash
1 ((2-4 lb, halved and seeds scooped out))
Butter
1 tablespoon (melted)
Medium Apple
1 (diced)
Fresh Cranberries
1/2 cup (if using frozen, thaw)
Brown Sugar
2 tablespoons
Chopped Pecans
2 tablespoons (toasted)
Cinnamon
1/2 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a baking dish that can hold your squash comfortably.
2
Carefully halve the buttercup squash and scoop out the seeds and strings using a spoon.
3
Place the cut side of the squash down in the prepared baking dish. Pour a small amount of water into the dish to create moisture and prevent the squash from drying out.
4
Bake the squash in the preheated oven for 35 minutes, or until the skin begins to become tender.
5
While the squash is baking, prepare the filling. In a small saucepan over medium heat, melt the butter.
6
Once melted, add the diced apple, fresh (or thawed) cranberries, brown sugar, toasted pecans, and cinnamon. Stir until everything is well combined.
7
Reduce the heat to low and let the mixture simmer for about 7-10 minutes, stirring occasionally, until the apples are slightly softened, and the cranberries have burst.
8
After 35 minutes, carefully remove the squash from the oven and flip it over so that the cut side is facing up.
9
Generously fill each half of the squash with the apple-cranberry mixture, packing it in lightly.
10
Return the stuffed squash to the oven and bake for an additional 25-35 minutes, or until the squash is fork-tender. Add a bit more water to the baking dish if needed to keep the squash moist.
11
Once done, remove from the oven, let it cool for a few minutes, and serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Harvest Stuffed Buttercup Squash?
It is a seasonal dish featuring roasted buttercup squash filled with apples, cranberries, and toasted pecans.
How many servings does this recipe provide?
This recipe yields 2 servings.
At what temperature should the oven be set?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How should I prepare the buttercup squash?
Carefully halve the squash and use a spoon to scoop out the seeds and strings.
Why should I add water to the baking dish?
Adding a small amount of water creates moisture and prevents the squash from drying out during roasting.
How long is the initial roasting time for the squash?
The squash should be baked for 35 minutes cut side down until the skin starts to become tender.
What kind of apple is recommended for the filling?
The recipe suggests using one medium apple, diced.
Can I use frozen cranberries instead of fresh ones?
Yes, you can use frozen cranberries, but make sure to thaw them before use.
How is the filling prepared?
Melt butter in a saucepan, add the diced apple, cranberries, brown sugar, pecans, and cinnamon, then simmer.
How long should the filling simmer on the stove?
Let the mixture simmer over low heat for approximately 7 to 10 minutes.
How can I tell when the filling mixture is ready?
The filling is ready when the apples are slightly softened and the cranberries have burst.
When do I flip the squash over?
After the initial 35 minutes of baking, remove the squash and flip it so the cut side faces up.
How much brown sugar is included in the recipe?
The recipe calls for 2 tablespoons of brown sugar.
What type of nuts are used in this dish?
Two tablespoons of toasted, chopped pecans are used for added crunch.
How much cinnamon is used for seasoning?
The recipe requires 1/2 teaspoon of cinnamon.
How long is the second baking period after stuffing?
Bake the stuffed squash for an additional 25 to 35 minutes.
How do I know when the stuffed squash is completely cooked?
The dish is finished when the squash is fork-tender.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly autumn dish.
What size of buttercup squash is needed?
Look for a squash weighing between 2 and 4 pounds.
Can I use an Autumn Cup squash instead?
Yes, you can use either Buttercup or Autumn Cup squash for this recipe.
How many total ingredients are required?
There are 7 main ingredients: squash, butter, apple, cranberries, brown sugar, pecans, and cinnamon.
What should I do if the squash seems dry during the final bake?
You can add a bit more water to the baking dish if needed to maintain moisture.
Should the pecans be prepared in a specific way?
The pecans should be chopped and toasted before being added to the filling.
What is the primary category of this recipe?
This recipe is categorized under Apple dishes.
What was the inspiration for this autumn recipe?
This dish was inspired by a recent visit to a local apple orchard.
Is this dish considered a healthy option?
Yes, it is described as a nutritious meal with vibrant colors and healthy ingredients.
How should the dish be served?
Once removed from the oven and cooled for a few minutes, the stuffed squash should be served hot.
Does the recipe require peeling the squash?
No, the squash is roasted in its skin after being halved and seeded.
What role does the butter play in the filling?
One tablespoon of melted butter is used to simmer and combine the filling ingredients.
What makes this dish a good centerpiece?
Its vibrant colors and impressive presentation make it perfect for autumn gatherings.