Stuffed Butternut Squash

Ingredients

• 1 large butternut squash
• 3 tbsp olive oil
• 1 cup breadcrumbs
• ½ cup walnuts
• ¼ cup fresh parsley
• 2 cloves garlic
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C). Cut the 1 large butternut squash in half lengthwise and scoop out the seeds.

2. 2

   Brush the cut sides of the squash with 1 tbsp olive oil and season with 0.25 tsp salt and 0.125 tsp black pepper. Place cut-side down on a baking sheet.

3. 3

   Roast the squash for 40-45 minutes, until the flesh is fork-tender and the edges are lightly caramelized.

4. 4

   While the squash roasts, chop the 0.5 cup walnuts and 0.25 cup fresh parsley. Mince the 2 garlic cloves.

5. 5

   In a bowl, combine the 1 cup breadcrumbs, chopped walnuts, parsley, minced garlic, remaining 2 tbsp olive oil, 0.25 tsp salt, and 0.125 tsp black pepper. Mix well.

6. 6

   When the squash is done, flip the halves cut-side up. Divide the stuffing mixture evenly between the two cavities, pressing gently.

7. 7

   Return to the oven and bake for 10-15 minutes, until the stuffing is golden and crisp on top. Serve hot.

8. 8

   Optional: drizzle with a little extra olive oil or sprinkle with red pepper flakes before serving.

Tools you’ll need

• baking sheet
• knife
• cutting board
• mixing bowl
• spoon

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