Stuffed Butternut Squash with Greens, Bacon & Toma
Serves 4
1 butternut squash, halved lengthwise, seeds removed
1-2 tablespoons olive oil, divided
Salt & pepper
½ cup water
½ onion, finely chopped
1 garlic clove, minced
½# greens (kale, chard, spinach), washed & rough chopped
1 tablespoon flour
½ cup milk
¼ cup cream
salt and pepper, to taste
2-3 strips bacon, cooked and chopped
½ cup shredded Point Reyes Toma (about 2 oz.)
¼ cup grated Point Reyes Gouda (about 1 oz.)
Minced fresh thyme & sage, garnish
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
Drizzle the inside of the butternut squash with olive oil and season with a few pinches of salt and pepper. Place squash, cut side down, on prepared sheet pan. Roast for 30-40 minutes until
soft and cooked through. Set aside.
While the butternut is roasting, prepare the filling. Sauté the onion and garlic in 2 tsp of olive oil or bacon fat until soft and translucent.
Add the greens and cook until wilted. Add the flour and stir into the greens. Pour in the milk and stir until the sauce is smooth then add the cream. Allow to simmer until the sauce is thick and smooth, about 7-10 minutes. Season to taste and remove from the heat. Allow to cool for 10-15 minutes.
With a spoon, scoop out some of the cooked butternut squash, to create more room for your filling. Reserve squash for another use.
Stir bacon and Toma into filling. Spoon the filling into the cooked halves of butternut. Top with Gouda.
Place back in the oven and allow to cook until the tops are golden brown, about 10 minutes.
Remove from oven, sprinkle with herbs and serve.
