This recipe is coming out just in time for the holidays…and trust me…you’ll be thanking me on Thanksgiving! This simple stuffed squash has the perfect combination of sweet and savory, and would be an amazing companion to your holiday turkey.
It starts with roasting the squash with a little butter and maple syrup then topping it with what you might make for breakfast. If it sounds strange, just stick with me for a minute. Oatmeal, sweet and smoky maple syrup pair beautifully with tart green apples and dried cranberries. Add a bit of brown sugar and some cinnamon and you’ve got a delicious side dish that not only looks beautiful, but will impress your most hard to please guests. This dish comes together with minimal effort, which also makes it a winner for the holidays.
Enjoy!
- 2 Butternut Squash, halved and seeded
- 4 tbsp melted butter
- ¼ cup brown sugar
- ¼ cup plus 1 tbsp real maple syrup
- ½ cup uncooked oatmeal
- ½ cup chopped pecans
- ¼ cup dried cranberries
- 1 tsp cinnamon
- 1 tsp salt
- 1 green apple, peeled and diced
- Preheat oven to 350
- Place squash halves on baking sheet and brush with 1 tbsp melted butter and 1 tbsp maple syrup
- Bake for 30-40 minutes, or until the squash is tender
- Toss the remaining butter with the rest of the ingredients and mix until well combined
- Spoon the mixture into the squash cavities and then put back into the oven for 15 to 20 minutes or until the oatmeal is browned slightly
- Enjoy!
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