Yo, what’s up fam? You all know I’m always on the lookout for new recipes to try out in the kitchen and today I stumbled upon some major gems that I just had to share with y’all. These dishes are perfect for fall, hearty and healthy at the same damn time. And what’s even better? They all center around one of my favorite seasonal veggies: butternut squash.
Stuffed Butternut Squash Recipe
First up, we’ve got a recipe for stuffed butternut squash that is just perfect for a cozy dinner at home. I found this one over at Life Tastes Good and it has been a huge hit at my house ever since I made it. Here’s how you do it:
Ingredients:
- 1 butternut squash, halved and seeded
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound ground turkey
- 1/2 cup quinoa, cooked
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 tablespoons chopped parsley
- 2 tablespoons chopped sage
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat the oven to 400 degrees F.
- Drizzle the butternut squash halves with olive oil and sprinkle with salt and pepper.
- Roast the squash for about 45 minutes or until tender.
- While the squash is roasting, brown the ground turkey in a large skillet over medium-high heat until fully cooked. Add the cooked quinoa, dried cranberries, chopped walnuts, parsley, sage, and Parmesan cheese to the skillet and stir to combine.
- When the squash is finished roasting, spoon the turkey and quinoa mixture into the squash halves. Return the squash to the oven and bake for an additional 10 minutes, or until the stuffing is golden brown and crispy.
- Serve the stuffed squash hot and enjoy!
Asian Roasted Butternut Squash and Cashews
Next up, I’ve got a recipe for all my fellow Asian food lovers out there. This Asian roasted butternut squash and cashews dish is a flavor explosion that will have you coming back for seconds and thirds. I found this recipe over at Carlsbad Cravings and it has quickly become a household favorite. Here’s what you’ll need:
Ingredients:
- 1 butternut squash, peeled and cut into bite-sized pieces
- 1/2 red onion, chopped into bite-sized pieces
- 1 red bell pepper, chopped into bite-sized pieces
- 1/2 cup raw cashews
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
Instructions:
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, honey, and vegetable oil.
- Add the chopped butternut squash, red onion, red bell pepper, and cashews to the bowl and toss until everything is fully coated in the marinade.
- Transfer the veggies and cashews to a baking sheet and roast for about 25 minutes, or until the squash is tender and the cashews are golden brown.
- Serve the roasted veggies and cashews hot, topped with sliced green onions and sesame seeds.
Trust me, these two recipes are really going to take your fall dining game to the next level. Give them a try and let me know what you think!
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