BUSH'S® Vegetarian Barbecued Squash Recipe - Allrecipes.com
BUSH'S(R) Vegetarian Barbecued Squash Recipe
  • READY IN 1 hr

BUSH'S® Vegetarian Barbecued Squash

Recipe by  

"Try a new sweet topping on squash. The flavors meld perfectly."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Cut each squash in half widthwise. Slice 1/4-inch off rounded end of each half so the squash sits upright without wobbling. Scrape out seeds with spoon and discard.
  2. Mix BUSH'S Vegetarian Baked Beans, barbecue sauce, maple syrup and brown sugar in small mixing bowl. Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter. (The squash can be prepared several hours ahead to this stage and refrigerated.)
  3. Preheat grill to medium*. Arrange the squash halves on grill away from the heat. Cook until squash is tender (sides will feel soft when squeezed) and filling is browned and bubbling, about 1 hour. Remove squash from grill and serve immediately.
Kitchen-Friendly View


  • * The squash can also be baked in the oven at 350 degrees for 45 to 60 minutes. Cover lightly with foil if filling starts to dry.

Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2004

This is great squash! I only made one and didn't cut off the bottom, and I waited to put the beans in until about 10 minutes before it was done (baked) so they wouldn't get dried out. Next time I'll leave out the little bit of margarine I put on top (couldn't really taste it) and I'll bake it longer so the squash is more tender. This would be good with chicken or pork or something, but I just ate it on it's own.

Most Helpful Critical Review
Oct 02, 2007

Good recipe, but the sodium content is sky-high (primarily from the canned baked beans). It's easy to make the same recipe with other bean mixtures that are much lower in sodium.


12 Ratings

Oct 09, 2004

The best acorn squash recipe ever. Put it on the grill with a cover and let the skin char. It's totally wonderful.

Oct 14, 2007

I received this as my 'Daily Dish' via email last week. I thought it to be a very novel idea. We are NOT squash eaters but I decided to try it anyway. My husband thoroughly enjoyed it as did I. Beings it was so cold out I decided to use the oven to get a little heat in the house. Baked it at 350 for 1 hour as another reviewer suggested.

Oct 06, 2007

Put this in a dish that fit the squash, so didn't need to cut the bottom. Omitted the butter--not necessary and why put those fat calories in your body if you don't need to? Had too many baked beans to fit in the squash, so put them in a baking dish that I sprayed with non-stick spray. Baked at 350 for an hour (put the dish of beans in for about 30 minutes). This was a very tasty different way to serve squash. I served this with a chicken recipe that I also baked.

Apr 28, 2004

great presentation and delish! the only prob is that it's not a lot of room for much baked beans.

Oct 09, 2007

I followed the directions pretty closely, but it was undercooked. I covered the squash the whole time, which might have been the problem. My fiance disliked it. He said that he had no idea how to eat it and ended up just eating the beans. I thought the flavors went well together and if I cooked it longer it would probably be a lot better.

Dec 05, 2007

This was really very good. I don't think the butter/margarine was necessary ... I didn't taste it and it adds extra calories/fat, so I'll try it without next time, its a good way to get in vegetables, and I think I'll try someone elses suggestions of using non canned baked beans to reduce sodium content. Very good recipe though!


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  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 67.6 g
  • 22%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 715 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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