Squash Stuffed With Dates and Onion

Make the most of buttercup squash by stuffing with a bacon, onion, and date filling and baking until tender.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 232 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons chicken stock
• 1 butternut squash
• 2 slices bacon, chopped
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.66666668653488 cup chopped dates

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

Stir cooked bacon, dates, oregano, and basil into onion; add chicken stock to thin the filling.

Step 4

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.

Step 5

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.