Ingredients
1 butternut squash (1 1/2 – 2 lbs)Extra virgin olive oil
Salt and pepper
1 lb bacon
1 cups sharp cheddar cheese, divided
1/2 cup of Grated mozzarella cheese
1 teaspoon dried thyme
Thinly sliced spring onions
1 butternut squash (1 1/2 – 2 lbs)Extra virgin olive oil
Salt and pepper
1 lb bacon
1 cups sharp cheddar cheese, divided
1/2 cup of Grated mozzarella cheese
1 teaspoon dried thyme
Thinly sliced spring onions
Method
1: Preheat oven to 425°F.
2: Halve each butternut squash lengthwise and remove the seeds. Place cut side up on a foil-lined baking sheet. Drizzle with olive oil, then season with salt, pepper and freshly grated nutmeg. Roast just until tender, about 35-40 minutes. Remove from the oven and let cool slightly.
3: Decrease oven temperature to 375°F.
4: Cut the bacon into small pieces, then cook in a skillet until browned. Remove and place on a paper towel.
5: When the squash is cool enough to handle, carefully cut out the flesh, leaving about 1/4” around the edges to keep the squash intact. Mash the squash flesh with half cheddar, half of the mozzarella, then add thyme, salt and pepper. Add in half of the bacon and stir to combine. Stuff the squash shells with the mashed squash. Top with the remaining cheddar and mozzarella.
6: Bake until heated through and the cheese on top has melted, about 20 minutes.
7: Garnish with the some spring onions and the rest of the bacon.
2: Halve each butternut squash lengthwise and remove the seeds. Place cut side up on a foil-lined baking sheet. Drizzle with olive oil, then season with salt, pepper and freshly grated nutmeg. Roast just until tender, about 35-40 minutes. Remove from the oven and let cool slightly.
3: Decrease oven temperature to 375°F.
4: Cut the bacon into small pieces, then cook in a skillet until browned. Remove and place on a paper towel.
5: When the squash is cool enough to handle, carefully cut out the flesh, leaving about 1/4” around the edges to keep the squash intact. Mash the squash flesh with half cheddar, half of the mozzarella, then add thyme, salt and pepper. Add in half of the bacon and stir to combine. Stuff the squash shells with the mashed squash. Top with the remaining cheddar and mozzarella.
6: Bake until heated through and the cheese on top has melted, about 20 minutes.
7: Garnish with the some spring onions and the rest of the bacon.