Recipe courtesy of It’s Not Easy Being Green
- 2 pounds Honeynut or Butternut Squash (about 3 Honeynut or 1 medium Butternut)
- 4 tablespoons butter
- 1 tablespoon finely minced fresh sage
- 2 eggs
- 4 ounces shredded Dutch Aged Gouda cheese (about 2 cups)
- 1/4 cup plain yogurt
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- pinch nutmeg
- 1 1/2 cups fresh breadcrumbs
- Preheat oven to 375 degrees. Wash the outsides of the squash and cut lengthwise down the middle. Use a spoon to scoop out the seeds and place cut side down on a parchment-lined baking sheet. Bake until tender and a knife easily slides into the squash, about 25 minute for Honeynut and 40 minutes for Butternut. Remove from the oven and allow to cool.
- While the squash is baking melt the butter in a small saucepan over medium heat. Add the minced fresh sage and cook slowly until the butter is chestnut color. Immediately pour the butter into another dish and allow to cool slightly.
- Toss one tablespoon of the sage browned butter with the breadcrumbs and set aside. Scoop the insides of the squash into a mixing bowl being careful not to break the skin of the squash. Mash the squash and add the remaining butter, the eggs, cheese, yogurt, salt, pepper and nutmeg. Spoon the mixture back into the squash shells. Mound the breadcrumbs on top of the squash.
- Reduce the oven temperature to 350 degrees. Return the squash to the oven and bake until the breadcrumbs are golden brown and the squash is slightly set and hot throughout, about 15 minutes for Honeynut and 25 minutes for Butternut. Serve hot.
The squash can be made ahead of time and baked for the second time right before serving. Make your breadcrumbs from a strudy bread like a baguette or sourdough for a coarse crumb that will toast better.