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Stuffed Butternut Squash


  • 2 small butternut squash
  • 1/2 c. grated cheddar cheese or cheese of choice
  • 1 apple peeled and chopped in small pieces
  • 1/2 c. onion cut in thin slivers
  • 1 Tbsp. honey
  • 1/2 stick butter + 2 Tbsp. for sauteeing
  • 1/8 tsp. cinnamon
  • 3 Tbsp. walnuts toasted
  • 1 Tbsp. chopped ginger
  • 5-6 sage leaves


  1. Preheat oven to 400°.
  2. Put the 1/2 stick butter in a small skillet and slowly heat it until it turns a golden brown. While the butter is browning throw int he sage leaves. When the leaves are crisp remove and save for garnish. Set butter aside.
  3. Brown the walnuts in either the microwave or in small skillet, then chop.
  4. Melt the other two tablespoons of butter in skillet and add the onion slivers and cook slowly until they start to caramelize, maybe 10 minutes or so and then add in the chopped apples and stir in the chopped apples and continue cooking for another 5-6 minutes. Remove from heat and cool to room temperature. Stir in the cinnamon, walnuts, and ginger. Stir to blend in seasonings and then add the honey and the grated cheese.
  5. Wash the butternut squash and cut in half. Remove seeds. Using a sharp knife, score the squash first one way, then the other, making a criss-crossed pattern.
  6. Put some of the filling into the hollow part of the squash and then drizzled the browned butter over the filling and the cuts you have made. Put in 400° oven for 30-40 minutes. Pierce the squash with a knife or pick to see if it is done.
  7. *I think a goat cheese would be great in this or even a fontina or Parmesan. You could also sprinkle with some Parmesan cheese if you like or even some panko bread crumbs. I didn't feel like it needed the bread.