Thursday, October 15, 2009

Stuffed Buttercup Squash

When I was shopping the other day I noticed a squash I had never tried. Buttercup Squash. After doing some research I came up with this recipe from Cooks.com, with a couple of changes, of course.

I cut the Squash in half and removed the seeds. I baked the squash cut side down for 45 minutes. Meanwhile I sauteed chopped onion in a knob of butter. Added ground beef and browned it. After the meat cooled I mixed it with 2 eggs, 1 chopped tomato, 1/4 cup Parmesan Cheese and 1 cup Cheddar Cheese salt, pepper, parsley and oregano. Then I filled each squash half with the mixture and topped it with Panko Breadcrumbs and baked at 350 degrees for 20 minutes.

It was a snowy (?) night and this was a warm and comfortable meal.

12 comments:

Kim said...

I love the idea of stuffing these with beef and topping with panko - yum! They look really pretty.

Anonymous said...

This looks wonderful! Yummy!!

I hope that you feel better soon!

girlichef said...

This is such an awesome fall meal...pure comfort! I love your header photo. :D

Lucia from Madison said...

Thank you! It was perfect for the fall and you can put anything in as a filling.

Velva said...

Squash is so flavorful when it's baked. Stuffing it with your favorite ingredients just brings it to a new level. Your dish looks really nice.

Erica said...

We have a similar dish in Colombia! I have to make it soon!

Lucia from Madison said...

I picked up some more squash this weekend and am looking for different fillings to try.

LAURA DANIELS said...

I just bought a buttercup squash to try, I was thinking of stuffing it with ground turkey since we do not eat beef. The way you seasoned yours was pretty much what I was thinking but the Panko was a nice touch! We love squash and eat it a lot but the buttercup is a new one to us and I want to be creative with it. Thanks for the inspiration!

DebInTheKitchen said...

I made this delicious dish but forgot to put the eggs in and I will make it again without them as to me they weren’t needed

Lucia from Madison said...

DebInTheKitchen I think leaving out the eggs would be fine. After rereading this I am surprised I even used 2 eggs.

DebInTheKitchen said...

Lucia from Madison. I’m traveling in my motor coach and have a leftover pulled pork recipe I made in the Instapot. We didn’t feel like barbecue so I rinsed off the sauce....and followed the recipe 100% this time other than the meat....I did use the eggs....will see how this works out! Fingers crossed. Bottom line,,,,just love this squash but dont know how it will work out with a shredded pulled pork type of meat

Lucia from Madison said...

DebInTheKitchen let me know how this works out for you!