Hello Friends and happy November! My kitchen has been bursting at the seams with winter squash, root vegetables, and friends gathered at the kitchen table. As the temperature slowly drops and the mountains become snow-capped, I find myself thinking up any excuse to light the fireplace and create a warm, wholesome meal.
To keep us all in the fall spirit, I have a stuffed butternut squash recipe for you today! This recipe has filled our home over the past two weeks and even our picnic basket.
Last Sunday when I woke up and peeped outside, I saw the sun breaking through the clouds and jumped out of bed like it was Christmas morning. I was already planning on shooting this stuffed butternut squash, but the adventurer in me dreamed up the idea of doing it somewhere unique and beautiful. Lately I have found myself leaning more towards not only creating wholesome recipes, but also capturing the story of the meal it is served at. So after begging Drew to help me find the perfect ocean setting (and possibly bribing him with fresh baked bread), we packed the car and off we went.
We landed at a park not too far from our home. With salt water in the air and the Olympic mountains peering over the horizon, we set the table to savor our stuffed butternut squash. As Drew and I shared a meal, we dreamed about all the adventures to come, and reminisced on all our past ones. We may have gotten a few stares for having such an elaborate picnic in the middle of a city park, but I didn’t care. I was at the table with my best friend, and that outweighs any insecurity of a funny look from a stranger.
This recipe embodies many earthy flavors. From the roasted butternut squash to the melted goat cheese, it truly does hit the spot on any fall day. So before Fall turns into winter, find a friend and set out on your own adventure- stuffed butternut squash in hand (:
Stuffed Butternut Squash
makes: 2 servings
1 butternut squash
1 portobello mushroom, diced
1/2 cup chopped kale
1/4 cup bread crumbs
1/4 cup goat cheese, crumbled
start off by preheating the oven to 400 F
halve the butternut squash, scoop out the seeds, and drizzle with olive oil. bake for 25 minutes or until middle becomes tender
while butternut squash is baking mix in a medium sized bowl the: portabello mushroom, kale, bread crumbs, goat cheese, and salt and pepper
once butternut squash is tender, allow to cool and scoop out the middle. dice the chunks of squash that were scoop out and add to the medium-sized bowl with other ingredients. mix together and then put the filling into the shell of the butternut squash
bake for 10 minutes additional minutes and enjoy!
this recipe can also be made in a casserole dish rather than the shell of the butternut squash!