- 1 medium butternut squash, about 2 kg (4 lb)
- 60 ml (1⁄4 cup) olive oil
- 1 tbsp kosher salt
- 60 ml (1⁄4 cup) pumpkin seeds
- 3 cloves garlic, peeled and thinly sliced
- 200 g (8 oz) cheese curds
- 60 ml (1/4cup) breadcrumbs (preferably homemade)
- 60 ml (1/4 cup) grated Parmigiano Reggiano
Preheat oven to 175C (350F). Split the squash lengthwise. Remove the seeds, rub the flesh with about 1 tbsp of the oil and season with 1 tsp salt. Arrange squash halves cut-side down on a baking pan lined with parchment paper and bake until tender when pierced with a fork, about 50 minutes.
Transfer to the countertop to cool for 30 minutes.
Combine pumpkin seeds, 1 tbsp oil and 1⁄2 tsp of salt in a bowl and toss. Spread mixture on a baking tray and transfer to the oven for 10 minutes. Set aside.
Raise oven temperature to 200C (400F).
Combine the remaining oil and the garlic in a small saucepan on medium heat. When the garlic turns golden—about three minutes—remove with a slotted spoon and drain on a paper towel. Reserve the oil. Without piercing or tearing the skin of the squash halves, carefully remove the flesh and transfer to a bowl.
Mash it with a fork until smooth. Add the reserved garlic-flavoured oil, cheese curds and remaining 11⁄2 tsp of salt and fold until incorporated. Add pepper and nutmeg to taste.
Stuff the squash skins with the squash mixture and arrange skin-side down on a baking tray lined with parchment paper. Combine breadcrumbs, pumpkin seeds, Parmigiano Reggiano and fried garlic in a bowl and mix well. Top each stuffed squash half evenly with the pumpkin-seed mixture. Transfer to the oven until bronzed, about 20 minutes.
Serves 4 as a Side Dish
📷 Ariel Schor