Wednesday, October 31, 2012

Twice Baked Butternut Squash

It's Halloween - and figured I would make up a festive meal while I wait to hand out candy to like the 2 people that came tonight :)  I thought this was pretty good, but Ross had like 2 bites and said the cheese was too it was a bust.

If you are going to make it - to save some time, bake the squash the night before and it will save a lot of time!

1 large butternut squash1 tablespoon olive oil2 medium shallots1/2 cup quinoa1 cup water1/2 cup gorgonzola cheese, plus extra for toppingpinch of salt

Preheat oven to 400˚. Slice butternut squash in half and scoop out seeds. Place each half cut side down in a 9×13 pan and pour 1/2″ of water in the bottom. Place in oven and bake until tender, about 45-60 minutes. Once done, remove and set aside.

Rinse quinoa and set aside. In a medium pan heat olive oil over medium low heat. Dice shallots, add to oil, and saute until shallots are fragrant. Stir in quinoa and water. Bring to a boil, then reduce to a simmer at let cook until water is absorbed, 12-15 minutes.

While quinoa cooks, scoop out butternut squash, leaving a 1/4″-1/2″ on the sides and bottom. Drain water from pan and return butternut squash to the pan, cut side up.

Mash butternut squash and stir in gorgonzola cheese. Once quinoa is done, add it to the butternut squash. Taste and add salt if need be.

Scoop filling evenly into butternut squash halves. Sprinkle with gorgonzola cheese and return to oven. Let bake for 10-15 minutes or until cheese has melted and the tops begin to brown. Remove from oven, cut eat half in half, and serve.

Evenly spread filling back into butternut squash.

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