This is just a little post, because I’m excited about the lunch I just made. These winter squash halves are stuffed with bread, cheese, and other good stuff (bacon, garlic, cream…), then baked in the oven until golden and crusty. I used delicata — “the best squash,” said the lady at the Farmers Market — but acorn, butternut, or pumpkin would all be wonderful. This recipe, from The Kitchn, is like Dorie Greenspan’s Pumpkin Stuffed with Everything Good, but in miniature form.
Here’s the clever part of the recipe: Once you’ve packed the stuffing into your squash boats, nestle them upside down in a baking dish lined with parchment paper. (I’ve started lining everything with parchment paper to prevent sticking; it’s my new life motto.) With the squash flipped upside down, the flesh cooks faster and the stuffing sears golden, crunchy, and delicious against the hot surface of the baking dish.
You guys, this was SO good! The stuffing had crunchy bits and steamy pockets, offset by the chestnut sweetness of the squash.
Find the recipe here.