Comida Kraft
Recipe Box

Cheesy Stuffed Butternut Squash

Cheesy Stuffed Butternut Squash is rated 4.375 out of 5 by 16.
Prep Time
15
min.
Total Time
1
hr.
29
min.
Servings

6 servings, 1/2 cup each

The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
  • Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
  • Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells. Mix cracker crumbs and butter; sprinkle over squash. Return to baking dish.
  • Bake 22 to 24 min. or until heated through.

Variation

Prepare using KRAFT 2% Milk Shredded Sharp Cheddar Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

Substitute green onions for the chives.

Food Facts

While the smoked paprika adds nice flavor to this delicious side dish, you can prepare this dish using regular paprika instead.

Servings

  • 6 servings, 1/2 cup each

Nutritional Information

Serving Size 6 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 180
Total fat 11g
Saturated fat 6g
Cholesterol 35mg
Sodium 140mg
Carbohydrate 18g
Dietary fiber 3g
Sugars 6g
Protein 5g
% Daily Value
Vitamin A 280 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from my family isn't that crazy about squash, so when my daughter and her boyfriend came back from the... my family isn't that crazy about squash, so when my daughter and her boyfriend came back from the farm market with a ton of squash because it was a "good deal", I started looking for recipes. I tried this without printing out the recipe, thinking I would never have the occassion to make it again.Everyone loved it and they went out and bought more squash wanting me to make it again. Then I had to find the recipe again. It is wonderful, even squash haters love it. I didn't change a thing, the recipe is perfect as it is.
Date published: 2012-10-05
Rated 5 out of 5 by from Very pleasantly surprised with this recipe! Very pleasantly surprised with this recipe! As other reviews have said, a little salt is a good addition, as well as basil, oregano, and a little black pepper. I may add some red onion instead of chives the next time for a little extra zing. Great vegetarian dinner choice!
Date published: 2012-01-17
Rated 5 out of 5 by from Just had this 2 days ago and have to make it again it was that good! Just had this 2 days ago and have to make it again it was that good! Usually when I make butternut squash, I am pretty plain/basic with Butter & S/P - so I decided to try something different and just glad I did! The mixture is so creamy and perfect! Try it forsure!
Date published: 2010-10-14
Rated 5 out of 5 by from Wow, this was so good! Wow, this was so good! I cooked the squash most of the way in the oven and then finished it up in the microwave because I needed the oven for something else. It was very tasty and and easy to fix. We plan to make this recipe again over the holidays!
Date published: 2010-11-19
Rated 4 out of 5 by from Really good, but cooking time on squash was well over 1 hour and crackers burned. Really good, but cooking time on squash was well over 1 hour and crackers burned. So allow plenty of time for cooking squash and put the crackers on during last 5 minutes.
Date published: 2012-01-24
Rated 5 out of 5 by from This is the first butternut squash recipe I've tried and my husband and I loved it. This is the first butternut squash recipe I've tried and my husband and I loved it. I agree with the previous reviewer that a little salt is needed.
Date published: 2010-10-22
Rated 5 out of 5 by from To shorten time I sliced the squash and layered in baking pan. To shorten time I sliced the squash and layered in baking pan. The recipe is delicious. yes i added salt. Good enough to be a vegetarian entree!
Date published: 2010-10-31
Rated 4 out of 5 by from This was really good. This was really good. Even my son liked it and he's not a big squash fan. I added 1/2 tsp salt to help bring out the flavors.
Date published: 2010-10-20
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