April 01, 2013

Stuffed Butternut Squash

Recipe curtsey of my friend Leigh of Skylark.

Cut a butternut squash in half and remove seeds/strings. Brush lightly with oil and bake covered face up at 375 F for 45 minutes.

Meanwhile chop and sauté together:
two Yves veggie Italian brats (can use other veggie sausages, but these are a clear favorite).
half a container of slice white mushrooms
handful of scallions (the white part - about six of them)
few handfuls of fresh baby spinach (just wilt into the cooked mixture)
whole container of blue cheese crumbles (add last and just keep on warm)

When the squash is soft, remove it from the oven and let it cool enough to handle. Scoop out most of the flesh. Mix the flesh into the sautéed mixture. Stuff the squash shells with the mixture.
Bake covered for 15 minutes. Then uncover and bake for 10 more minutes.

Serves two. There is often leftover mixture.

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