Stuffed Butternut Squash

September 24, 2007

Stuffed Butternut Squash

Sara Jones, Tucson CSA

Butternut squash come with a perfect compartment for
filling. Simply cut in half lengthwise and scoop out the
seeds and fibers. Remember to save your seeds for
toasting!! In this recipe, wheat berries and lentils provide
the protein and texture of cooked ground beef. If you like,
you can substitute ground beef for the wheat and lentils.

1 butternut squash, cut in half and seeded
1/3 cup wheat berries, cooked
1/3 cup lentils, cooked
1 bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1/2 basket of cherry tomatoes, halved
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon cumin
Salt and pepper to taste
Mozzarella or goat cheese for topping.

Cook squash halves by covering cut side in oil, then
placing oiled side down in an oven proof dish. Bake at
350 degrees for about 30-40 minutes until squash is mostly
tender.

While squash is cooking, prepare filling. Heat oil
in skillet and sauté bell pepper, onions and garlic over
medium high heat for about 5 minutes. Add herbs and
spices, tomatoes, and salt and pepper. Combine all
ingredients in saucepan and cook, covered, over medium
low heat for about 10 minutes.

Turn the squash cut side up and add a generous portion of the filling. Cover with cheese and bake for 15 minutes in a 350 degree oven.

Editor’s Note: Consider baking the squash before slicing in half and removing the seeds.

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