If you love sweet butternut squash, these baked beauties, stuffed with tender grains, peanuts, currants and seasonings, will rock your world.
What You Need
Original recipe yields 4 servings
2 medium butternut squash
4 teaspoons butter
1/4 cup KRAFT Grated Parmesan Cheese
2 cups cooked pearled wheat, cooked quinoa or cous cous
1/3 cup PLANTERS Dry Roasted Peanuts, chopped
1/2 cup chopped parsley
1/3 cup dried currants
1 tablespoon olive oil
1 teaspoon apple HEINZ Apple Cider Vinegar
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Let's Make It
Preheat oven to 400°F.
Cut the squash lengthwise; remove the seeds with a spoon.
Place the squash in a baking dish big enough to hold them, and place 1 teaspoon butter in each squash, where the seeds have been removed. Season and sprinkle with grated cheese.
Bake the squashes for 25-35 minutes or until you can easily pierce them with a fork.
Cool slightly on a rack.
In the meantime, in a bowl mix the cooked wheat or quinoa with chopped peanuts, chopped parsley and currants. Add the oil and vinegar. Taste and adjust the seasoning.
Fill the roasted squashes butternuts with filling and serve warm or at room temperature.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 filled squash halves
* 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.