Serves 4
Here’s the recipe follow-up Chef’s blog on the Fall flavors of squash that ran on Pazoo.com earlier this week:
Ingredients
Butternut Squash
2 butternut squash, split in half lengthwise and seeds removed
4 Tbsp olive oil
1 tsp kosher salt
1 tsp white pepper
Filling
2 Tbsp Olive oil
1 Tbsp garlic, chopped
1 quart Brussels sprouts, cut off the stem and split in half
1 cup dried cranberries
1 cup cremini mushrooms, quartered
Method: Squash
Preheat oven to 350°
Combine 4 tbsp olive oil with salt & pepper and rub into cut side of butternut squash halves
Set squash cut side down on baking pan and poke holes in skin with fork
Cook for 20-25 minutes or until flesh of squash is tender to the touch but not mush
Turn over carefully -its hot – and with a spoon lightly scrap center to form a pocket for filling
Method: Filling
While squash is baking, heat pan on medium heat with oil
Add garlic and sauté until light brown
Add cranberries, Brussels sprouts and mushrooms
Sauté until sprouts are tender
Serving
Place one half of each cooked squash on a plate and divide filling into pocket. Season with salt & pepper to taste.
Fire It Up!