Stuffed Butternut Squash

Yield: 4 servings

Ingredients

1 large butternut squash, about 2 1/4 pounds

2 1/2 Tablespoons olive oil, divided

1 cup scallions, minced

3 cloves garlic, peeled, crushed and finely chopped

1/2 Tablespoon chopped fresh ginger

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup bread crumbs

Add To

Directions:

Preheat oven to 400 degrees F

Split the squash in half lengthwise, and remove the seeds. Score the flesh of the squash, making 1/2- inch deep cuts across in one direction and then repeating in the other direction (in a checker-board pattern).

Arrange the squash halves cut side up on a cookie sheet, and place them in the oven for about 60 minutes, until the flesh is tender when pierced with a fork.

Meanwhile, heat 1 Tbsp of the olive oil in a large skillet. Add the scallions, and saute for 1 1/2 minutes. Mix in the garlic and ginger; remove from heat and set the pan aside.

When the squash is cool enough to handle, use a spoon to gently scoop the flesh from the shells (reserving the shells), and add squash to the scallions along with the salt and pepper. Mix well, stirring until the squash flesh and scallions are well combined, but the mixture is still chunky. Fill the reserved shells with the mixture.

In a small bowl, lightly mix the bread crumbs with the remaining 1 1/2 Tbsp olive oil and sprinkle the mixture over the stuffed squash. Arrange the squash halves on a cookie sheet, and place them in the oven for about 20 minutes (a little longer if the stuffing is cool). The crumb mixture on top should be nicely browned; if not, place the squash under a hot broiler just until the crumb mixture has browned.

Cut each of the squash halves in half again, and serve one piece per person.

Note:
The skin or shell of the squash is edible.
Less ginger can be used depending on individual taste.

Please note that some ingredients and brands may not be available in every store.

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