Winter squash is one of my favorite things, and we eat SO much butternut and acorn squash during the fall and winter months because of that. And I’ve cooked it just about every way I can think of. Pureed, roasted, on salads, in soups and stews, as breakfast, in risotto, you name it and I’ve done it with either butternut or acorn squash.
I’ve stuffed acorn squash several different ways, but I recently realized that I had never actually stuffed a butternut, and I had to change that. So I threw together all the things that I thought sounded like Fall at the moment, and came up with something ah-mazing.
This recipe is quick, healthy, requires minimal ingredients, and will impress a crowd because it looks fancy. So you go on with you fancy self.