11
Oct

Recipe: stuffed butternut squash

Stuffed butternut squash with In Cuisin risotto

Stuffed butternut squash {Photo © Vadim Daniel}

This to me, is one of those perfect fall recipes. It uses seasonal ingredients, it’s comforting and it’s easy. Most of the cooking happens in the oven so you can be free to take care of other more important things, like spending time with your loved ones. Stuffed squash may sound like a complicated thing to do but I assure you that nothing is easier, especially when using convenient In Cuisin tomato & basil risotto.

Ingredients:

  • One medium-sized butternut squash
  • 2 bags of In Cuisin risotto tomato & basil
  • 1 cup of grated parmigiano reggiano
  • Salt and pepper to taste
  • Olive oil

Method:

  1. Pre-heat your oven to 425 degrees F
  2. Cut the butternut squash in half lengthwise. Scoop out and disregard the seeds
  3. Season the squash with salt and pepper and drizzle with some olive oil then bake in the oven for 45 minutes or until the flesh is soft
  4. When the squash is cooked, scoop out the flesh but make sure you leave a bit around the edges so it holds its shape. Mix the scooped out flesh with the risotto and refill the squash halves. Top with the grated cheeses and put back in the oven for another 15 to 20 minutes or until the cheese is golden and bubbly.
stuffed butternut squash with In Cuisin risotto

Stuffed butternut squash {Photo © Vadim Daniel}

En français

Ingrédients:

  • 1 courge butternut de dimension moyenne
  • 2 sacs de risotto tomato & basil In Cuisin
  • 1 tasse de fromage parmesan râpé
  • Sel et poivre au goût
  • Huile d’olive

Méthode:

  1. Pré-chauffez votre four à 425 degrés F
  2. Coupez la courge en deux moitiés et videz la de ses pépins
  3. Assaisonnez la courge avec du sel et du povre, mettez-y un peu d’huile d’olive et mettez-la au four pendant 45 minutes ou jusqu’à ce que la chair soit tendre
  4. Quand la courge est cuite, enlever la chair à l’aide d’une cuilère en vous assurant d’en garder un peu tout autour pour qu’elle garde sa forme. Mélangez la chair avec le risotto et remettez le mélange dans les moitiés de courges. Parsemez du fromage et remette au four pendant 15 à 20 minutes ou jusqu’à ce que le fromage soit fondu et doré.
  5. Bon appétit!

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