Stuffed butternut bottoms from Deep Run Roots: Stories and Recipes from My Corner of the South (page 374) by Vivian Howard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute kale for turnip greens.

  • jacqie on April 05, 2020

    Takes about 1.5 hours, but there's about half an hour in there that you can just leave it. Really good- sweet, salty, tangy! A smallish main course with everything included.

  • Barb_N on March 28, 2017

    I sliced my butternut at the equator so only had 2 cavities to stuff instead of 4- they were also small. I augmented the stuffing with some left over cooked rice to make it more substantial. Skipped the brown sugar- the squash is sweet enough. Baked the extra stuffing in a pan. This is the third recipe I've made from this book and I seem to be using cider vinegar at an alarming rate- I could easily skip it in this recipe and not miss it.

  • SheilaS on February 10, 2017

    I love the way this recipe uses butternut squash bottoms as that part of the squash always seems to take forever to chop for a small yield. And the size is conducive to a single serving, unlike larger squash that are too big for this. I used a generous amount of spicy Italian pork sausage and served as an entrée. Could use less sausage and cut in half for a side. I wrapped a few for leftovers and they reheated beautifully.

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