Veggie-Stuffed Butternut Squash

I came home after a long day at work and wanted to use up the vegetables I had on hand. I often hear reports on how much food is wasted in our society and recognize how my small family of four contribute to this problem. With that in mind I set to work on my veggie drawer. I pulled out green beans, onions, garlic, celery, zucchini and yams and started chopping. Mom instilled in me and my siblings the importance of being able to open up the fridge and create a meal. Still grateful to mom for that culinary gem.

Serves: 4

Preheat Oven to 350 deg. F

1 butternut squash, cut in half and cleaned

1/2 yellow onion, chopped

3 cloves garlic, diced

2 small zucchini, chopped

2 handfuls green beans, chopped

2 stalks celery, chopped

1 unpeeled yam, chopped into 1/2 inch pieces

1 tsp Italian herb blend

Sea salt and fresh ground pepper to taste

2 Tbsp extra virgin olive oil

Garnish with toasted pumpkin seeds and fresh shaved parmesan or feta crumbles.

Sauté the onion in olive oil over medium high heat until till almost translucent. Add the garlic, herbs, salt and pepper and sauté for 3 minutes. Add the rest of the veggies and sauté for an additional 5 minutes. Scoop the sautéed vegetables into the butternut squash and bake at 350 deg. F for 45 minutes or until thickest part of squash is tender.

Serve and Enjoy!




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