Healthy on the Outside, Heart Attack Inside
Wednesday, November 23, 2011 8:52 PM
Most of you are probably still have heavy, harvest-y food sitting like a weight in the bottom of your stomachs. Nevertheless, for your consideration, here is what I came home to a few days ago:
That's a buttercup squash, filled with bread, cheese and cream. It was rich, salty and made a perfect dinner for two. I grabbed the recipe from NPR here, where they used a pumpkin instead. I'm not crazy about pumpkin — after years of eating pumpkin-flavored baked goods, I'm always disappointed to find that the real thing isn't sweet — so I substituted buttercup squash, which still gave me the bowl shape, the bright orange flesh and, yes, a hint of sweetness. We used a hunk of leftover fontina for the cheese. You fill it, bake it and then scoop out a bit of squash flesh with every spoonful of cheesy goodness.
It's a little late, but I have to think this would make a great entree for a vegetarian Thanksgiving, if you use a larger squash or pumpkin. I might try a Long Island cheese squash; they're large and could hold lots of filling, but they're relatively flat, so you'd have less chance of a filling that's toasty at the top but lukewarm and/or soggy at the bottom.
Whatever tweaks you make, go cook and eat this now!
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