![]() ![]() But, in actuality, you could make a veggie meal out of this. Who can resist steak? Oh hush you veg type people!! I’m asking the meat eaters. I nibble a few pieces before the photo shoot. That’s a partial piece of a leftover piece of steak the hubs grilled. ![]() And that filling right there? That’s one flavor packed mouthful of absolutely fabulous! Or Ab Fab. You could squeak out 6 maybe, but some will have more filling than others. The squash makes 4 good sized servings for the one we purchased. It’s the perfect onion flavor that’s subtle enough for this butternut squash recipe. I need more ingredients, but what to add?” That’s when I grabbed the shallots and went to town on a large one. And I’m looking in that bowl thinking, “This isn’t enough filling. Then I added in the prosciutto and goat cheese. I scooped out most of the flesh and mashed it a little in the bowl. I wouldn’t mind a larger squash but not for this recipe. The squash itself was only about 12 inches long and maybe 6 inches around? Not as big as most of those I’ve seen at the store this season. SCORE! Gruyere is super creamy and has a deliciously different taste that wouldn’t overpower the rest of the filling ingredients in the twice baked butternut squash. ![]() Why not regular old Gruyere?Īnd then I found that half a piece I had from another recipe I made recently. Seriously? I could have sworn I grabbed some during our cheese trip to Wegmans!! I mean, we splurged on the truffle cheese from Italy. But I searched that fridge and the cheese drawer and the cheese compartment in the door. We had a conversation about me getting Gruyere. I would put that on there if this was a regular potato. I had all my filling items but what to top it off with? I mean, you must have that cheesy ooey gooey topping for this twice baked butternut squash dish to really be successful, right? I have Cheddar. For some reason, he always wants shallots in every dish he makes. SHALLOTS! We have those on hand in case the hubs wants to cook. I wanted something subtle that would play well with the other ingredients I had in there already. So, what to do? What do I have? Regular onions? Too much onion and sharp flavor. That’s the ticket! I sliced and diced it up and it was the perfect amount of rich and salt that was needed for this twice baked butternut squash. I wanted the whole pork and salt, but not from bacon. Meant I had goat cheese nibbles for the rest of the dinner cooking time.īacon? Nah. I didn’t use it all which was a plus for me. And this was super tangy and delicious goat cheese. It adds to that creamy tang factor I love with twice baked potatoes or loaded potatoes. Twice baked potatoes have cheese, bacon, and onions in them. Then I saw a post about a twice baked butternut squash on Pinterest and that got me thinking. That does sound really good, though, doesn’t it? Then I thought about cubing it and cooking it with some pecans and maple. I thought about the cinnamon and brown sugar thing we usually do with acorn squash. I didn’t want to simply roast the squash. But even if you’re not, the bleach might leach into other parts of your dish if you don’t clean it off the skin. At least I hope you’re not going to eat it. Yes, I know you’re not going to eat the skin. Just be sure you wash the squash really well before you cook and eat it. However, you can wipe it down with some water and bleach mixture to keep that mold from forming. And not in the Mason Dixen way.Īlso, soft spots and even mold growing on the skin is a good hint, too. That’s the first hint your squash is going south. Thankfully nothing started to form on the skin. Long enough to make me question the edible-ness of the squash. So, I don’t feel so bad that my squash was in the pantry for a while. And away from fruits that produce that ethyl whatever stuff that makes things ripen faster. Of course you knew I was going to look this up.Īfter curing the squash, which is leaving it to dry in 80 to 85 F temps for 10 to 14 days, the squash can last 2 to 3 months if stored in a cool and dry place, like a pantry. I mean, don’t they last a while in the pantry? Does anyone really know how long they last in the pantry? It’s been there an embarrassingly long time. So, I had this butternut squash in the pantry. The sweet squash is combined with prosciutto, goat cheese, and shallots then topped with Gruyere cheese for a truly scrumptious side dish. Twice Baked Butternut Squash is a twist on the twice baked potato. ![]()
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