Build Me Up Buttercup Baby

I am sorry if you are all tired to seeing copious amounts of squash recipes. I just can’t help it, I am a squash addict. Some people love acorn, some adore butternut but my favorite will always be buttercup. I’m still not quite sure what the difference between kabocha and buttercup is…I tried to do some research but couldn’t find a whole lot. I’ve had some that were stringier and yellow while others have been starchier and more orange. Regardless, I love this squash. Not only is it extremely versatile (sweet, savory, Italian, Thai, Mexican, etc), but it is full of Vitamin A, Vitamin C and Fiber. Pretty eyes, healthy immune system, healthy GI tract = win win (source).

The real star of this show was the Trader Joe’s Bruschetta Spread. I used it as the sauce and it is divine. As Loreli Gilmore would say, I wanted to take a bath in this sauce. So delicious. If you see this, buy it!

Bruschetta

Chicken Pesto Bruschetta Stuffed Buttercup Squash

Stuffed Squash 2Ingredients:

  • 2 oz of pasta
  • 1/2 Butternut squash (or any squash really)
  • 1/4 cup Trader Joe’s Bruschetta Spread
  • 4 Chicken Pesto Chicken Meatballs (I used Nature’s Promise)
  • Sprinkle of parmesan cheese
  • Seasonings – garlic powder, salt, pepper and basil

Directions:

  1. Preheat the oven to 385
  2. Slice butternut squash in half, take out the seeds and save the other half for another time.
  3. Coat half the squash with nonstick cooking spray and bake face down for 30 minutes.
  4. After 30 minutes, boil the pasta water. Cook the pasta as the directions on the box.
  5. Take the squash out of the oven, turn over and season with desired spices.
  6. After pasta is done cooking, add Bruschetta spread and chicken meatballs to pasta pot and stir.
  7. Once combined stuff the squash.
  8. Put back in the oven for another 10 – 12 minutes.
  9. Take out, let cool and enjoy!

Stuffed Squash

What is your favorite squash?

Hands down the BEST part of Fall

SQAUSH!!!

Ask any Dietetics major and I am pretty sure that 99% of them would say squash is the highlight of the leaves changing and the temperatures dropping. From butternut, buttercup, acorn, carnival and spaghetti, I most certainly do not discriminate.

Did you know that 1 cup of squash provides you with 1/2 the RDA for Vitamin C and 4.5x the RDA for Vitamin A!? My potential papercuts are shaking in their boots :D (Source)

To say I am addicted would be an understatement. Combine squash with my love of Thai/Chinese food and it is a recipe for greatness!

Thai Peanut Teryaki Pineapple Stuffed Squash

squashthai

Ingredients:

  • 1 carnival squash (or any other squash of your choice!)
  • 3 Aidell‘s Teryaki Pineapple Chicken Meatballs
  • 2 oz Rice Noodles
  • 3 TBSP Archer Farms Thai Peanut Sauce
  • Brussel Sprouts
  • Seasonings: garlic powder, garam masala

Directions:

  1. Preheat the oven to 475
  2. Slice the squash in half and deseed
  3. Spray with non-stick cooking spray and season
  4. Place in over for 25-30 minutes
  5. After 30ish minutes have ellapsed, preheat a nonstick pan and boil pasta water
  6. Cut meatballs & brussels sprouts up and place on heated nonstick pan; sautee until browned
  7. Once the pasta water comes to a full boil, cook pasta for amount of time on the box
  8. After pasta has cooked and meat is browned, drain the pasta and add meatballs & brussels sprouts into the pasta pot
  9. Top with Thai Peanut Sauce and mix thoroughly
  10. Take squash out of the oven and stuff with pasta mixture
  11. Put back in the over for another 10ish minutes (I usually do the dishes!)
  12. Enjoy :D

closeup

If you are not a huge squash lover, well then I hate to say it but friendship over ;) Good thing my roommate loves the root vegetable just as much as I do or there would be serious problems.

What is your favorite squash? Any good recipes?

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