Twice-Baked Butternut Squash
Votes: 3
Time: 1 hour 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 325, total fat 22 G., saturated fats 10 G., proteins 6 G., carbohydrates 42 G., fiber 7 G., cholesterol 41 mg, sodium 435 mg, sugar 8 G.
Calories 325, total fat 22 G., saturated fats 10 G., proteins 6 G., carbohydrates 42 G., fiber 7 G., cholesterol 41 mg, sodium 435 mg, sugar 8 G.
This simple, yet healthy, and very impressive pumpkin rind side dish will impress your family at any holiday dinner. Scoop the roasted pumpkin flesh out of the rinds, being careful not to damage them, mash together with baked sweet potatoes, cream, and butter like mashed potatoes, and then divide them into pumpkin rind bowls. Then sprinkle the purée with crumbled goat cheese and bake again until the cheese melts on the surface. Top the garnish with green onions and pumpkin seeds and serve directly in the rinds. Pumpkin purée with sweet potatoes is an excellent accompaniment to meat and poultry dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large butternut squash (1.3-1.8 kg), halved and seeded
- 700 g sweet potatoes, cut in half lengthwise
- 1 tbsp. l. olive oil
- 1/3 cup heavy cream
- 90 g unsalted butter, cut into small pieces
- 90 g crumbled goat cheese
- 1 green onion, thinly sliced
- 1/4 cup shelled pumpkin seeds
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Recipes with similar ingredients: butternut squash, sweet potato, goat cheese, cream, pumpkin seed
Cooking the dish according to the recipe:
- Preheat the oven to 425°F (220°C) and place the squash and sweet potato on a baking sheet. Brush the squash with half the olive oil, then mix the remaining oil with the sweet potato, then season with salt and pepper. Turn the squash and sweet potato skin-side down on the baking sheet and pierce the skin of the squash with a fork. Bake until the squash flesh is very tender and golden brown and the sweet potato is cooked through, 1 hour 10 minutes to 1 hour 30 minutes.
- Switch the oven to grill mode.
- Scoop the sweet potato flesh into a bowl (remove the peel). Scoop out the pumpkin flesh, leaving a 1/2-inch layer of the peel, and add it to the bowl with the sweet potato along with the heavy cream, butter, 2 teaspoons of salt, and a pinch of freshly ground black pepper. Mash with a potato masher until smooth. Place the pumpkin peels on a baking sheet and evenly distribute the filling among them.
- Sprinkle with crumbled goat cheese, then broil until bubbly, 1 to 2 minutes. Top with green onions and pumpkin seeds before serving.
Categories:
recipe / Healthy eating / Dishes rich in fiber / Gluten-free dishes / Calorie content of prepared meals / Stuffed dishes / Grill in the oven / Autumn dishes / Dinner / Festive dishes / Dinner party / Main courses / Side dishes / Vegetables and mushrooms / Pumpkin dishes / Pumpkin side dishes / Potato dishes / Sweet potato / Mashed potatoes / Food Network - recipes
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