Best 2 Twice Baked Butternut Squash With Cashew Cheese Walnuts And Cranberries Recipes

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Twice baked butternut squash with cashew cheese, walnuts, and cranberries is a creative and delicious vegetarian dish. Butternut squash is roasted until tender and scooped out, then mixed with a creamy cashew cheese, walnuts for crunch, and cranberries for a touch of tartness. This mixture is then stuffed back into the squash and baked again until golden brown. The result is a hearty and flavorful meal that is perfect for a special occasion or a weeknight dinner.

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TWICE-BAKED BUTTERNUT SQUASH WITH CASHEW CHEESE, WALNUTS AND CRANBERRIES



Twice-Baked Butternut Squash With Cashew Cheese, Walnuts and Cranberries image

The dish from Caitlin Galer-Unti, a vegan food blogger, is stuffed with cashew cheese, nuts and cranberries. It would make a great main or side.

Provided by Tara Parker-Pope

Time 1h30m

Yield 4 large servings, 8 half servings as an appetizer

Number Of Ingredients 16

1/2 cup cashews
1 pound firm tofu
2 teaspoons lemon juice
2 teaspoons olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/4 cup nutritional yeast
1 teaspoon tahini
1 teaspoon white miso
4 small butternut squash
1/2 cup chopped walnuts
1/2 cup dried cranberries
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup breadcrumbs
1/4 cup parsley leaves, chopped

Steps:

  • Place cashews in a bowl and cover with cool water. Cover and soak in the fridge overnight. Drain the cashews and combine with remaining ingredients in a blender. Purée until completely smooth, occasionally scraping down the sides of the blender to create a consistently smooth cheese.
  • Preheat oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise, remove seeds and stringy bits from around the seeds and discard. Place the squash halves in a large roasting pan or rimmed baking sheet. Pour a quarter-inch of water into the pan and cover with aluminum foil. Bake for 40 minutes, until the squash are easily pierced with a fork.
  • Carefully remove squash from oven and allow to cool slightly. Once cool enough to handle, scoop out the flesh, leaving the skin intact. Place the scooped squash in a mixing bowl and mash. Mix in half of the chopped walnuts and half the dried cranberries, cinnamon, nutmeg and cashew cheese. Divide the mixture among the butternut squash halves.
  • In a small bowl, mix breadcrumbs, parsley and the rest of the walnuts and cranberries. Sprinkle the breadcrumb mixture on top of the butternut squash halves and bake for another 20 to 25 minutes, until the breadcrumbs are golden brown. Serve warm.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 9 grams

TWICE-BAKED BUTTERNUT SQUASH



Twice-Baked Butternut Squash image

This simple sheet-pan squash is a show-stopping side your family will love. It's easy and delicious -- perfect for a big holiday dinner or a weeknight meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 large butternut squash (3 1/2 to 4 pounds), halved and seeded
1 1/2 pounds sweet potatoes, cut in half lengthwise
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/3 cup heavy cream
6 tablespoons unsalted butter, cut into small pieces
3 ounces goat cheese, crumbled
1 scallion, sliced
1/4 cup pepitas

Steps:

  • Preheat the oven to 425 degrees F. Put the squash and potatoes on a baking sheet. Brush the squash with half of the oil and toss the sweet potatoes with the other half, then sprinkle with salt and pepper. Turn the squash and sweet potatoes flesh-side down on the baking sheet and poke the skin of the squash all over with a fork. Roast until the squash flesh is very soft and golden brown and the potatoes are cooked through when poked with a knife, 1 hour 10 minutes to 1 hour 30 minutes.
  • Turn the oven to broil. Scoop out the flesh of the sweet potatoes and put it in a bowl (discard the skins). Scoop the flesh out of the squash, leaving a 1/2-inch border of flesh around the edges, and add it to the bowl along with the heavy cream, butter, 2 teaspoons salt and a few grinds of black pepper. Mash with a potato masher until it is smooth, creamy and resembles mashed potatoes. Put the squash skins back on the baking sheet and divide the filling evenly between the cavities. Top with the goat cheese, then broil until the cheese is bubbly and just beginning to turn brown, 1 to 2 minutes. Sprinkle the scallions and pepitas over tops before serving.

Nutrition Facts : Calories 325, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 435 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 6 grams, Sugar 8 grams

Tips:

  • Choose a butternut squash that is firm and heavy for its size.
  • Pierce the squash with a fork several times before baking to allow steam to escape.
  • Roast the squash until it is tender and easily pierced with a fork.
  • Let the squash cool slightly before handling.
  • Use a spoon to scoop out the flesh of the squash, leaving a 1/2-inch border.
  • Mash the squash flesh with a fork until smooth.
  • Add the cashew cheese, walnuts, cranberries, and spices to the mashed squash and stir until well combined.
  • Spoon the squash mixture back into the squash shells.
  • Bake the stuffed squash until it is heated through.
  • Serve the squash immediately.

Conclusion:

Twice-baked butternut squash is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is perfect for special occasions or everyday meals. With its creamy texture, nutty flavor, and vibrant color, twice-baked butternut squash is sure to be a hit with everyone who tries it.

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