George made me do it ...

Well, he didn't stand over me with a big stick or anything...but, thanks to his post about stuffed squash, I got the idea of doing the same thing with the one I had sitting on my counter.  It was sitting there for a week... we talked..... I gave it a name.... it was my buddy.  But, yesterday, Wilson became supper.  And a very tasty little dish he was too.

Who has a machete big enough or sharp enough to cut one of those things?  Ridiculous.  They should sell them already cut all the time.  If there is anybody available in the produce department...get them to cut it for you.  I partially cooked him.. er, it....  in the microwave so it was soft enough to cut in half. I usually make a few tiny slits or at least some fork pricks first....just in case.  I've never had one explode...but, you never know..

Here is my rendition.

Stuffed Butternut Squash

Scoop out most of the flesh, leaving enough around the edges to hold the squash together while baking.  About half an inch.

Gently saute some onions, garlic and celery in a little butter.  When softened but not brown, add the scooped out squash.  Sprinkle with herbs of choice...I had some fresh Rosemary and also used a bit of basil, some pepper, and paprika.

Gently cook for a bit and then add whatever else you'd like and fill the scooped out halves with the mixture.  I had some Chick peas and some leftover ham in the fridge so added that as well.

Add a cheese of your choice.... this time I used Feta.  You could use blue cheese... cheddar and some mozza.... or whatever strikes your fancy.  I am stingy with cheese for myself because I am struggling to manage inherited high cholesterol with diet only.... so far I am maintaining ... sometimes I put on some extra for my sweetie, but mostly he is very happy with whatever I'm cooking.

George says he likes a bit of honey on his...but I just happened to have some real Canadian Maple Syrup open and thought...oh, yeh...why not?   Drizzled lightly over the top...and baked in 375 oven for about 20 minutes.