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Creamy & delicious Stuffed Butternut Squash

RICHMOND, Va. – Executive Chef Ausar AriAnkh of the Kitchen Magician Catering Company is BACK to prepare a scrumptious Stuffed Butternut Squash.  This hearty and healthy seasonal dish is sure to impress guests as the roasted butternut squash doubles as an edible bowl (yum!).  For more information please visit For more information you can visit https://www.facebook.com/kitchenmagiciancatering/

 

Seasonal Stuffed Butternut Squash

Serves 4

Ingredients:

  • 1 medium butternut squash, about 2 1/2 pounds each sliced in half from top to bottom
  • 2 teaspoons olive oil, divided
  • 2 cup penne pasta
  • 1 cup low sodium vegetable or chicken broth
  • 1 bunch kale, stems removed and chopped (about 6 lightly packed cups)
  • 1 clove garlic, minced
  • 1 cup of diced onions
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon kosher salt (plus additional for roasting squash)
  • 1/2 teaspoon black pepper (plus additional for roasting squash)
  • 1 bunch of broccoli rabe
  • 2 cups of sliced portabella 
  • ½ cup of diced red peppers
  • 2 cups of roasted diced butternut squash
  • 1 cup of heavy cream
  • 2 cups of Grated Parmesan cheese 
  • ½ cup of chives

 

Directions:

1.        Place a rack in the center of your oven and preheat the  oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, make incisions along the top in 45 degree angles with a knife. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. 

2.        Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh to add to the pasta dish. 

3.        Bring a pot of water to a boil and cook pasta until al dente, shock in ice water to stop cooking process and set aside. 

4.        In a large skillet, heat the remaining 1 teaspoon olive over medium high heat. Add the kale onions, mushrooms and garlic. Cook until wilted, about 4 minutes. Add the broccoli, red peppers, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Lastly add pasta, vegetable base, and cream. Bring the dish to a boil and remove from heat. Add parmesan cheese and fresh chives. 

5.        Add Pasta dish to butternut squash bowl and serve. Garnish with parmesan cheese, chives and diced red pepper.