Saturday, January 24, 2015

Baked Stuffed Butternut Squash

As I mentioned in my previous post, I have been a little obsessed with squashes lately.  The last post for butternut squash was just the beginning.  Here is another recipe for a stuffed butternut squash.  It is based off a recipe from Scandinavian Cooking, but I didn't have the right ingredients for the stuffing.  I really wanted to make the butternut squash so I figured I could come up with something for stuffing from my cupboards and refrigerator and use up some ingredients as well.  So here is my creation.

Stuffed Butternut Squash
1 medium butternut squash
4 oz. neufchatel cheese
1 oz. emmentaler cheese, finely grated
1/4 cup chopped hazelnuts, toasted
2 tablespoons olive oil
2 tablespoons maple syrup
freshly ground black pepper

Preheat oven to 400F.  Cut the butternut squash in half lengthwise.  Scrape out seeds.  Place the halves onto a baking sheet.  Mix the stuffing: mix together the neufchatel and emmentaler cheeses.  Add the 1/4 cup of toasted hazelnuts.  Divide into two and stuff each butternut squash half with the cheese and hazelnut mixture.  Drizzle the olive oil and maple syrup over the two halves.  Season with pepper (and salt if desired).  Bake for about 45 minutes or until cooked throughout.  Check after about 35 minutes and cover if the cheese mixture is becoming too dark.  Serve hot.  This also reheats well, so make a lot so you can eat it now and later.
Post a Comment