This is a welcome break from the baby food preparation that the unfortunate squash is frequently subjected to. When split into wedges and surrounded by roasted vegetables, it creates an outstanding entrée.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 slices bacon, chopped
- 1 onion, chopped
- ⅔ cup chopped dates
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 tablespoons chicken stock
- 1 butternut squash
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to remove bacon and discard most of the drippings, leaving about 2 teaspoons bacon drippings in the skillet. Drain bacon on paper towels. Cook and stir onion in the hot drippings until translucent, about 5 minutes.
- Stir cooked bacon, dates, oregano, and basil into onion; add chicken stock to thin the filling.
- Cut the top and stem from the squash, jack o’lantern-style, and scoop out seeds and stringy pulp. Cut out and discard small button at the bottom of the squash. Stuff the date filling into the cavity and replace the top. Set squash into a baking dish, pour in 1/2 inch of water, and cover with aluminum foil.
- Bake in the preheated oven until squash is tender, 40 minutes to 1 hour. Test for doneness by removing top and inserting a thin, sharp knife into the flesh at the bottom. Slice squash into wedges to serve.
- These measurements are for a small squash. Pick a squash that has a flat-enough bottom to sit upright in the pan during baking. EAT THE SKIN, it’s eminently edible and good for you. If you need more, consider using multiple small squash as they are a little more tender and easier to manage.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 8 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 137 mg |
| Sugars | 24 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe
Wonderful flavors! I used butternut squash which is impossible to stuff per recipe, so I peeled and cubed it and added it to the skillet with the cooked bacon. I increased the chicken broth to 3/4 cup, put a lid on the skillet and cooked it for 40 minutes. I had leftover rotisserie chicken which I tore into pieces and added, turning the oven to warm until heated through. Great one pot meal. My hubby loved it. Will definitely make this again.
Made as written. I used a blender to chop dates and bacon together.
Excellent recipe! butternut squash… acorn squash… doesn’t matter. I would add some rice to it though, or potato. But, nice flavor!
Excellent recipe! I am glad that I grew buttercup squash this year. It means that we can have this again. The flavors are very good as in the recipe. I think if I were to make any changes they would be to salt the squash before stuffing, and to add a bit of sage to the stuffing as well as to replace the stock with white wine (pinot grigio or sauvignon blanc). Seriously, it is great the way it is. My wife is looking forward to the next time I make this.
Loved this!Only change, I used fresh herbs, otherwise this was fantastic! Will make again!