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Yum, more stuffed stuff!

Despite being excessively hungry one night last week when I got home from work, I decided I just had to take the time to make stuffed butternut squash. As hungry as I was, I took a lot of pictures along the way too so I will let them do most of the talking.

First, carefully slice the squash in half lengthwise.

Then remove the fiber and seeds from the middle of the squash.

Place the squash in a baking dish, cut side up. Cover with foil and bake at 375 degrees Fahrenheit. Depending on the size of your squash, it will take about 40-50 minutes to bake. While the squash is baking, prepare the filling.

Looking around my kitchen, I came up with a leek and a potato for my stuffing.

First I sauteed the leek.

When it began to soften, I added some vegetable broth, soy sauce, and the potato.

When the potato began to cook, I also decided to add some mock duck.

The squash is ready when it easily breaks apart when stabbed with a fork.

Using a spoon, follow the line of the hollow left from removing the seeds and fibers to remove most of the cooked flesh while leaving some still attached to the outer skin.

Mix the removed squash into the stuffing mixture.

Then, fill up the two squash halves. Cover with foil again and bake at 325 for about 20 minutes.

I decided my plate need to be livened up with some green so earlier I had taken some fava beans out of the freezer (I had preserved a few pounds in the fall since we were able to get them in abundance then for some strange reason) and mixed them with my Star Hallow Farm baby spinach and made a nice, bright green refreshing salad.

It was a fabulous and beautiful meal that was worth the wait.