Comments on: Stuffed Butternut Squash

By: Marie Legrand

Marie Legrand — Wed, 16 Oct 2024 07:11:50 +0000

I had never used squash except for soup! Made this for supper last night and it was a big hit with family! Easy to follow instructions, simple everyday ingredients, healthy and very tasty! This is now a Fall keeper! Thanks

By: Frances

Frances — Tue, 14 Nov 2023 23:20:55 +0000

Couldn’t wait to make this and had only one small to medium butternut that I baked and probably went too far in baking as it was super soft, and mashed consistenecy but carried on and scooped it out and used in the rice mix. Since only one butternut I saved back half the rice, nuts and cheeses, but used full amount of onion ( a cup) and probably one cup celery. The herbs very nice in this. Loved it, good practice for making it for company. This still would be serving for 4 in my book, very full squash. Will do again, loved it.

By: Sonja Overhiser

Sonja Overhiser — Mon, 13 Nov 2023 15:48:38 +0000

In reply to Patty. We have not tried it, but I think that freezing leftovers would work! To defrost, place it in the refrigerator the night before. Then reheat in the oven at 375 or 400F until warmed through. The filling could come out a little dry but hopefully it would work!

By: Patty

Patty — Sat, 11 Nov 2023 02:36:00 +0000

Do you think you could freeze this for leftovers??