Holiday squash will never be served simply boiled and mashed ever again! Everyone will be blown away with all the savory fall tastes in this dish. I may have gone a little crazy with this one, throwing in everything but the kitchen sink, but it got rave reviews. And who doesn't love a food served in its own bowl?
whole butternut squash
1 Tbsp chives
2 oz cream cheese
2 Tsp cinnamon
1 Tsp nutmeg
1 Tsp butter
Cut the squash lengthwise and scoop out the seeds. Place it in a baking dish, cut side down in 1/2 inch of water and roast in a 450 degree oven for 35-45 minutes. When it's done, flip it over and allow to cool enough to handle. Then, scrape out the innards, being careful to preserve the skin. Mix the innards in a mixing bowl with remaining ingredients. Spoon back into the skin. I topped mine with a sprinkle of breadcrumbs and brown sugar and it was amazing!
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