This. Dish. ROCKS! I don’t say that often, but this was one of the best meals I’ve had in a long time. A sweet, rich buttercup squash perfectly complimented by a savory and aromatic filling, oven-roasted until soft. It screams autumn, all warm and hardy but still (mostly) healthy and full of vegetables. This dish was inspired by a stuffed pumpkin recipe I read about on Dorie Greenspan’s blog. Her recipe is dairy-heavy and meant to serve a bunch of people, think Thanksgiving dinner, but I do plan on trying it sometime.
However, tonight was just for me – I needed one portion of something delicious, and that’s exactly what I got. The presentation was beautiful and you could easily double or even quadruple the recipe for company. I recommend serving it with simple roasted or baked chicken and sauteed greens.Stuffed Buttercup Squash
1 1/2 tablespoons unsalted butter, divided
1 garlic clove, minced
1/4 white part leek, sliced thin
4 shitake mushrooms, stemmed and sliced thin
2 tablespoons dry white wine
1/4 cup plain breadcrumbs
1 tablespoon fresh rosemary, minced
1 Buttercup squash
Preheat the oven to 350F. Melt 1 tablespoon butter in a saute pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add the leek and cook, stirring often, for 2 minutes. Add the mushrooms and continue to cook until soft, about 2 minutes more. Pour in the wine and cook until it reduces by half (about 1 minute), then stir in the breadcrumbs and rosemary, and season to taste with salt (about 1/2 teaspoon) and a pinch of pepper. Remove the pan from the heat and allow the mixture to cool to room temperature.
Prepare the squash while waiting for the filling to cool. Begin by removing the top. Set it aside, then use a spoon to scoop away the seeds and “gooey” filling which you can throw away. Lightly sprinkle the inside of the squash with salt, then fill it with the mixture and dot the top with the remaining butter. Cover the filling with the top of the squash and set the whole thing in a baking dish.
Bake for 40 minutes, then remove the cap and bake for another 20 minutes or until the top of the filling is lightly browned and the squash is soft to the touch. Serve with baked or roasted chicken and sauteed greens.