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    You are in: Home / Low-cholesterol / Fruity Stuffed Butternut Squash Recipe
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    Fruity Stuffed Butternut Squash

    Fruity Stuffed Butternut Squash. Photo by morgainegeiser

    1/1 Photo of Fruity Stuffed Butternut Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    White Rose Child's Note:

    Squash-haters, beware! This recipe is so sweet and tasty you'll want to eat the leftovers for breakfast. (Hey, I do...) Easily doubles to serve a crowd. This is from "Disease-Proof Your Child".

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    Serves: 4


    squash ...

    Units: US | Metric

    • 1 medium butternut squash
    • 1/2 cup dried apricot, cut in half
    • 1/4 cup raisins (I use thompsons)
    • 1/2 cup orange juice (Tropicana Calcium Fortified, with pulp, is best, you can't taste the pulp here)
    • 2 tablespoons raw sunflower seeds
    • 2 tablespoons raw pumpkin seeds


    1. 1
      Soak the apricots and raisens in the juice overnight. If you forget to do this, no biggie. See below.
    2. 2
      Cut your squash in half, and scoop out the seeds/pulp. Place in a glass pan, cut-side down, and stab each half a few times like you would a potato. Pour on about 1 cm of water, and bake in a 325 F oven about 50 minute (medium squash) or 1 hr and 15 min (large squash- times are approximate guesses). Test with a long knife. You know it's done when it's quite soft all through, but not actually mushy.
    3. 3
      If you didn't soak the fruit, place it with juice in a small pot, bring to a boil and immediately remove from heat. Let sit, covered, while squash bakes.
    4. 4
      5 minute before the squash is done, transfer the fruit mixture to a food processor or mini-chopper if you have one. Pulse a few times, then add the seeds and blend till they're slightly chopped. It should be like a thick, chunky paste.
    5. 5
      Turn squash halves rightside up, scoop the fruit mix in the hollow part, and cover the pan with foil or a glass lid. Bake 10-15 minutes more.
    6. 6
      To serve, divide squash among plates and give each a share of the fruity stuff. Mash it up together, it's really good that way!

    Ratings & Reviews:

    • on May 20, 2008


      This was a very good squash recipe. Takes a little while to bake so give yourself a little longer lead time. The fruits give it a nice sweat taste. Would make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2008


      OUTSTANDING ~ preparation, looks, taste ~ EVERYTHING! I added a FEW more raisins 'cause I like 'em but otherwise followed your preparation steps! I might add a spice or two another time, but the squash does taste great as is! Thanks for posting! [Tagged, made & reviewed for Please Review My Recipe cooking game]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fruity Stuffed Butternut Squash

    Serving Size: 1 (348 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 256.8
    Calories from Fat 42
    Total Fat 4.6 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 15.1 mg
    Total Carbohydrate 55.3 g
    Dietary Fiber 7.9 g
    Sugars 23.0 g
    Protein 5.9 g

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