Looking for a new way to enjoy butternut squash? Try this recipe for a stuffed and roasted butternut squash. 

Prep Time: 1 Hour

Serves: 2-3 People

What You Need: 

• 1 whole Butternut Squash
• Olive Oil (as needed)
• 1 can black beans (drained)
• 1 can Corn (drained)
• ½ red and ½ yellow bell pepper diced
• 1 cup crushed tomatoes (canned) 
• ½ red onion diced 
• Chopped up fresh cilantro (garnish)
• 1 whole Avocado to top off as garnish
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Paprika
• 1 tsp Cayenne

For dressing 

• 1 tbsp finely chopped dill
• 1 tbsp finely chopped chives
• ⅓ cup fresh lemon juice
• 1 cup creme fraiche 
• Salt and pepper to taste

Instructions

Prepare whole butternut squash 

Step 1

Carefully slice butternut squash in half lengthwise and spoon out the fillings (Check out Simply Recipes for tips on safely cutting a butternut squash) 

Step 2

Rub both sides with olive oil and season with salt and pepper

Step 3

Place on lined baking sheet face side down

Step 4

Roast at 425 for (35-40 min) 

Finish

Once squash is done, remove from oven, turn over and add stuffing. Bake at 400 for an additional 10-15 min. 

While squash is roasting prepare the fillings

Step 1

In a small pot and on medium heat add 1 tbsp olive oil and saute red onion until cooked

Step 2

Add in red and yellow bell peppers and saute for 3-4 minutes

Step 3

Add in drained black beans and corn and crushed tomatoes

Step 4

Add seasonings and simmer together for 10 min on low heat

Preparing garnish dressing

• Mix the dill, chives, lemon juice, salt & pepper into the creme fraiche. Adjust to taste. 

To Plate

• Remove from oven and serve hot
• Garnish both stuffed butternut squash with tangy dressing, chopped avocado and finely chopped cilantro

Then, most importantly, ENJOY! This recipe is vegetarian, relatively light in calories, and packed with vitamins and minerals. 

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