Recipe of the Week: Twice-Baked Butternut Squash

It's that time of year again....pre-planing holiday menus and warm cozy fall favorites come to mind. One of my favorites is squash anything....not necessarily the sweetness of pumpkin, but the savory flavors of creamy squash stuffed with cheese and cream.

This is an impressive dish and served along side a pork tenderloin is also an easy crowd pleaser.

Enjoy!
Stacy

Twice Baked Butternut Squash

Ingredients:

2 large butternut squash, cut in half lengthwise and seeded

2 cups heavy cream, divided

1 cup grated Parmesan cheese, divided

3 ounces cooked crisp bacon (about 4 pieces); reserve bacon fat

3 tablespoon sugar

2 tablespoons chopped hazelnuts

salt and pepper

1/4 teaspoon fresh nutmeg

2 tablespoons fresh chopped chives, divided

Directions:

Preheat oven to 400F.  Transfer squash to a lined baking sheet, skin side down.  Poke outside flesh all over with a fork, then roast until flesh is very soft, about 90 minutes. Remove from oven and let cool slightly.  Reduce oven temp to 350F.

While squash is cooking, heat 1 cup heavy cream in a medium saucepan until just beginning to simmer.  reduce heat to low and whisk 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes.

Spread 3 tablespoons sugar in a this layer in the center of a dry skillet,  Cook over medium heat until sugar melts and starts to turn light brown, about 6 minutes.  Quickly stir in the bacon and hazelnuts and cook, stirring until coated and melted until sugar is a darker brown (about 1-2 minutes more). Scrape onto a parchment-lined baking sheet and spread out to cool, then finely chop.

Scrape out the cooked insides of the cooled squash into a large bowl leaving about 1/2" border around the shell to help it maintain its shape.  Transfer large shells back onto the lined baking sheet.

Using a potato masher or spatula, mix the squash with salt and pepper, nutmeg, 1 tablespoon of reserved bacon fat, remaining 1 cup of cream and 3/4 cup cheese, until smooth.  Fold in chives and divide mixture between the squash shells.  Bake 20-30 minutes.

Using an electric mixer on medium-high heat, whip chilled cream to medium peaks.  Chill until ready to serve.

Remove squash from oven and dollop squash with chilled cream, then top with the candied bacon bits and remaining chives.