Stuffed Butternut Squash Medallions
|
Nutrition Facts Canadian
|
1 Portion 0g Total Servings: 0
|
|
| % Daily Value Amount
% valeur quotidienne Teneur
|
|
|
|
|
|
|
|
|
Cholesterol / Cholestérol 0
mg
0%
|
|
|
Carbohydrate / Glucides 0
g
0%
|
|
|
|
|
|
|
|
|
0%
Vitamin A / Vitamine A
|
0%
Vitamin C / Vitamine C
|
|
|
|
|
|
|
|
|
0%
Riboflavin / Riboflavine
|
|
|
* Based on a 2000 calorie diet
|
Nutrition Facts US
|
Per 1 portion 0g Total Servings: 0
|
|
| Amount Per Serving |
Calories
0
Calories from Fat 0
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
|
* Based on a 2000 calorie diet
|
| Share Buttons Inserted Here, the share buttons will be dynamically placed here. No need to do anything here. |
|
Prep time
30 mins
|
Cook time
40 mins
|
Total time
85 mins
|
|
Ingredients
2 butternut squash - cut into 1 inch medallions/remove seeds (1040 g)
2 tbsp olive oil (30 g)
1 tsp black pepper (2 g)
1 tsp salt (5 g)
½ cup ricotta cheese - reserve ¼ cup (100 g)
2 celery sticks - diced (80 g)
½ medium yellow bell pepper - diced (70 g)
½ medium red bell pepper (70 g)
1 medium shallot - diced (35 g)
1 cup corn (110 g)
1 tsp fresh thyme - stems removed/chopped fine (2 g)
1 cup Kinnikinnick Traditional Stuffing Mix - crumbed (92 g)
¼ cup grated parmesan cheese (27 g)
1 tbsp butter (15 g)
Optional: serve with cranberry sauce
|
|
Directions
Butternut Squash Medallions
- Preheat oven 400°F (204°C).
- Scrub outside of butternut squash well.
- Slice butternut squash into 1 inch medallions. Remove seeds.
- Place medallions on a foil lined baking tray. Drizzle both sides with olive oil. Season with salt and pepper.
- Bake squash in preheated oven for 20 minutes turning once.
- Remove from oven and let cool for 10 minutes.
- Remove butternut squash medallions that are not solid (large hole in centre). Set aside.
- Nestle remaining medallions close on baking tray. Set aside.
Vegetable Topping
- Remove skin from butternut squash medallions that had holes. Cut butternut squash into 1 inch cubes (only cut the butternut squash that had holes).
- In a medium skillet sauté celery, peppers, shallot and corn in reserved 2 tablespoons olive oil (approx. 5 - 7 minutes).
- Add cubed butternut squash and thyme. Stir just until combined. Set aside.
Assembly
- In a small bowl combine with a fork crumbed Kinnikinnick Traditional Stuffing Mix, grated parmesan cheese and butter. Set aside.
- Divide ¼ cup ricotta cheese between butternut squash medallions. Spread with the back of a spoon to create a thin layer on each medallion.
- Spoon Vegetable Topping on top of each butternut squash medallion. Press down slightly on ricotta cheese layer.
- Top with Stuffing Mixture.
- Dollop reserved ricotta cheese on top of Stuffed Butternut Squash Medallions.
- Return to preheated oven and bake for 15 minutes. Remove from oven and let cool for 5 minutes.
|
