Monday, January 9, 2012

Twice Baked Squash

Adapted from Martha Stewart, serves four

1large butternut squash
freshly ground black pepper
1/2 cup sour cream
2 teaspoons paprika
6 fresh chives, finely chopped
3 tablespoons fresh breadcrumbs, lightly toasted

Preheat oven to 450 F. 

Cut the squash in half lengthwise. Remove the seeds and fibbers with a spoon. Sprinkle squash halves with salt and pepper. 

Fill a roasting pan with 1/4 inch of water. Place the squash halves into the pan. Cover with aluminum foil. Bake on the centre rack 35 to 45 minutes or until the squash is tender. Remove from oven and allow to cool. 

Use a spoon to remove the flesh out of one squash half and transfer into a large bowl. Use a spoon to hollow out enough flesh from the second squash half to leave a 1/2 inch border all around and transfer the flesh into the bowl. 

To the bowl, add the sour cream, paprika, salt and pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Add half of the cheese and the chives, stir to combine. Fill 
the hollowed out squash with the mixture. Sprinkle tops with cheese and breadcrumbs. 

Return the squash to the pan. Bake 20 to 30 minutes or until golden brown and warm throughout.


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