Wednesday, June 26, 2013

Butternut Squash with Plum Sauce

This recipe works best if you grow your own butternut squash, or have access to fresh butternut squash from a local farmers market or growers market (or a nice neighbor).  Store-bought butternut squash just doesn’t taste as good because they’re older.  But if that's all you can find, this recipe should spice them up a bit.

Stuffed, baked Butternut squash

We also grow our own Chickasaw plums, but you can use any kind.  
Fresh-picked Chickasaw plums from our garden.

2 medium butternut squash
5 tbl. butter, softened
garlic powder
ground black pepper
4 strips bacon, cut in half
3 medium red potatoes
olive oil spray
20 Chickasaw plums, skinned and pitted
1 tbl. brown sugar
sea salt
ground black pepper
1 tsp. baking powder
Parmesan cheese

·         Heat oven to 375°
·         cut butternut squash in half and scoop out seeds
·         cut several diagonal hash-marks through the squash meaty part in several directions, about ½” deep
·         push 2 tbl. of the softened butter down into the hash-marks and into the cup where the seeds were removed
·         sprinkle the squash generously with garlic powder and black pepper & top each squash with half a strip of bacon (making sure some gets down into the cup part)
·         poke the potatoes several times with a fork, then place directly on the oven rack
·         put squash on a baking sheet sprayed with olive oil spray, and put in the oven with the potatoes
·         bake both the squash and potatoes at the same time, about one hour
·         put the skinned/seeded plums into a small saucepan and add the brown sugar
·         cook the plums over medium-low until thickened, then remove from heat and set aside for later use
·         remove squash and potatoes from the oven
·         remove the bacon slices and set aside for later use
·         scoop out the meat from the butternuts (reserving the skin) leaving about 1/8” of meat inside the skins
·         cut the potatoes in half and scoop out the insides (discard the potato skins)
·         add the potatoes and squash to a large mixing bowl, then and add 2 tbl. of butter, salt & pepper to taste, baking powder, and plum sauce.
·         Chopped the reserved bacon slices and add to the potato mixture and mix well like mashed potatoes.
·         Stuff the mixture into the butternut squash shells
·         Top each squash with 2 tsp. butter and sprinkle with Parmesan cheese
·         Bake at 350° for 30 minutes
·         Broil for 4 minutes until the tops are lightly browned
·         Serve hot

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