Best 2 Thanksgiving For 10 Butternut Squash Recipes

Thanksgiving is a time to celebrate with family and friends, and a delicious meal is always at the center of the festivities. But if you're cooking for a large group, it can be tough to know where to start. Never fear! This article will provide you with the best recipe for cooking a mouthwatering butternut squash dish that will please even the pickiest of eaters. Whether you're a seasoned chef or a novice in the kitchen, this recipe is easy to follow and guarantees a perfect Thanksgiving feast.

Here are our top 2 tried and tested recipes!

WHOLE STUFFED BUTTERNUT SQUASH

Whole Stuffed Butternut Squash image

This recipe offers an entire vegetarian Thanksgiving meal in one dish: creamy butternut squash, crisp green beans, cornbread with savory herbs, cranberries and pecans, plus buttered carrots. It makes a beautiful centerpiece of the feast or a deluxe side. Save the extra squash you scoop from the middle before stuffing to make soup or for roasting. It's a little work removing the flesh with a melon baller, but consider it prep for another meal.

Provided by Food Network Kitchen

Categories main-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

1 very large butternut squash (about 4 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped celery
1/4 cup chopped onions
3 cups cubed cornbread (about 6 ounces)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 fresh sage leaves, chopped
2 tablespoons dried cranberries
2 tablespoons roughly chopped pecans
1/4 cup vegetable stock
4 ounces green beans (about 20 beans), trimmed
1 large or 2 small carrots, peeled
2 tablespoons unsalted butter, cubed
1 1/2 teaspoons light brown sugar
1 tablespoon extra-virgin olive oil

Steps:

Preheat the oven to 375°F. Line a sheet pan with parchment paper or a silicone mat and place a rack on top.
Halve the butternut squash lengthwise. Remove the seeds and discard. Using a melon baller, cut a channel into the neck of the squash, leaving a 3/4-inch border of flesh on the sides and bottom. Save the removed squash for another use or discard. Season the flesh with salt and pepper.
Heat 1 tablespoon of the olive oil over medium-high heat in a small skillet. Add the celery and onions and cook just until softened, about 3 minutes. Combine the celery and onions, cornbread, rosemary, thyme, sage, cranberries and pecans in a bowl and toss to combine well. Add the vegetable stock and mix just until moistened and combined. Season with salt and pepper.
Line the bottom of each butternut squash half with a layer of green beans. Top with the cornbread filling. Lay the carrot down the middle of 1 of the squash halves. Spread about 1 teaspoon of the butter over the carrot (enough to generously coat) and dot the cornbread mixture evenly with the remaining butter. Sprinkle the carrot with the brown sugar. Slide the squash pieces next to each other and carefully close the butternut squash and lay on one side. Tie in the middle and at each end with butcher's twine.
Crumple a piece of aluminum foil into a 24-inch-long "snake". Curl this around and place on the prepared rack. Nestle the squash inside it so the squash sits flat on the rack and doesn't roll.
Drizzle the whole squash with the remaining 1 tablespoon olive oil and sprinkle generously with salt and pepper. Roast until a knife easily slides through all of the layers, 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer to a cutting board and let it sit for 10 minutes. Slice crosswise and serve.

THANKSGIVING FOR 10: BUTTERNUT SQUASH

Thanksgiving for 10: Butternut Squash image

Make and share this Thanksgiving for 10: Butternut Squash recipe from Food.com.

Provided by Eric M.

Categories Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

3 butternut squash, sliced in half with seeds removed
1/2-1 cup butter
salt
1 container cottage cheese

Steps:

Preheat oven to 400 degrees.
Salt the squash and place butter inside.
Bake for 30 minutes.
Remove squash meat from the skin.
Mix cottage cheese with the squash.

Tips:

Roast the Butternut Squash: Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Place the squash cut-side up on a baking sheet and roast for 30-40 minutes, or until tender.
Make the Stuffing: While the squash is roasting, cook the sausage in a large skillet over medium heat until browned. Drain the sausage and set aside. In the same skillet, cook the onion, celery, and carrots until softened. Add the cooked sausage, stuffing mix, chicken broth, and cranberries to the skillet and stir to combine. Season with salt and pepper to taste.
Stuff the Butternut Squash: Once the squash is roasted and the stuffing is prepared, spoon the stuffing into the roasted butternut squash halves. Top with shredded cheese and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Serve: Garnish the stuffed butternut squash with fresh parsley or chives. Serve immediately.

Conclusion:

This Thanksgiving dinner for 10 featuring butternut squash as the star ingredient is a delicious and unique way to celebrate the holiday. The roasted butternut squash is tender and flavorful, while the stuffing is savory and hearty. The combination of the two is sure to please everyone at your table. Plus, the presentation is stunning, making this dish a centerpiece that will wow your guests. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and sure to impress.