Butternut squash boats

Posted On December 15, 2008

It’s a fairly well-known recipe, but I used Sam Stern’s version from his “Student Cookbook” (worth looking up). I halved a butternut squash, scooped out the seeds and fibres, and put some oil plus two thin-sliced garlic cloves into the cavities. I baked them for 35 minutes, by which time they were completely soft.  I scooped out the pulp, leaving the skins intact. I mashed the pulp with grated cheese, ginger, Italian herbs, black pepper, a spoon of honey, and lemon juice, and put it back into the skins with a cheese topping to form a crust.  After 20 minutes it was obviously done so I took it out and served it.  Mmm.  It was quite delicious, both sweet and with a slightly intriguing back taste.