I’m not sure what it’s like where you are today, but in Toronto it is sweltering HOT!! To keep the temperature manageable in my house, I decided to cook my meal on the BBQ outside on the porch. I had some lovely organic turkey burger patties wrapped in fresh lettuce along with this easy recipe from my book. This stuffed squash is ultra easy to prepare, and an impressive item to serve at the dinner table. The recipe below is gluten-free and naturally sweetened with maple syrup. I like to use butter because it tastes so delicious, but for a dairy-free version, I’ve suggested some possible substitutions below. Best of all about this recipe…since the squash is the bowl, you’ll have one less dish to wash! Yay!
1 Buttercup squash (or similar small squash of choice)
2 tbsp Butter
2 tbsp Maple syrup
1-1/2 cups Chopped pecans, cashews, almonds and/or walnuts
- Wash buttercup squash. Cut a circular opening around the stem and discard seeds and pulp, just like you would a pumpkin. Take the “cap” that you just cut out, and slice away a small section from one side. When you close the squash, this will leave a small gap to allow air to escape.
- Stuff squash with nuts, followed by butter and maple syrup. Close the squash with its cap and place on cookie sheet.
- Cook at 350ºF (175ºC) for 30-40 minutes, until inside of squash can be easily pierced by a fork.
- Serve on a plate with a large spoon. Each person can scoop out their own portion directly from the squash.
For a dairy-free version, substitute butter with grapeseed oil or coconut oil.
Substitute maple syrup with honey.