Snowstorms and Squash

 

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Oy, 2016. There were many moments I (we? Most everyone?) would like to forget, although I am happy that this year brought me back to Western Mass. The last week of the year, for me, at least, was really lovely. My girls and I all had off from our schools so we spent the entire week together. When Beatrix wasn’t watching Frozen (“Elsa! Elsa!”) we squeezed in a few adventures.

We explored Great Barrington in the Berkshires (only about an hour from here) in search of the best grilled cheese in the Northeast. We had fun at Forbes Library, whose cookbook and media collection continues to impress me. (More on those in upcoming posts.) We made it to two children’s museums, including a New Year’s Eve Jr. celebration that allowed Bea endless rides on the carousel.

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One of Rich’s brothers gave us a gift card for Marshall’s/TJ Maxx/Home Goods for Christmas, and Lilli was quite pleased to find both dinosaur pasta and a cookie and cupcake decorating kit in the “Home” section. The design kit came in very handy during last week’s snowstorms, again between Frozen screenings.

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That decorating kit also brings us to today’s recipe. Because one cannot decorate cupcakes without frosting, and the only frosting worth making involves cream cheese. Which means I had cream cheese in the house, and that was the one ingredient I was missing to make this twice-baked butternut squash.

I knew it was a keeper as soon as I saw it, and, given its cheesiness, it was a good addition to our Chanukah table. I served it next to potato latkes, a salad of butter lettuce, dates, slivered red onion (soaked in ice cold water to take the snap out), sprinkles of blue cheese and a balsamic brown sugar dressing. Now that I think about it, there was also a lentil stew with rutabaga and kale to start things off.

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Grandparents, don’t panic. She got a haircut soon after this photo was taken.

The recipe actually calls for the squash to first get a steam in the microwave, so it moves the process along a bit quicker than if you did everything in the oven. Ditto with the sweet potatoes, which I know you can do in a microwave, as my old co-worker reminded me every day. I don’t own a 9×13 microwavable dish, so I used a glass pie pan and the squash ends hung over the sides. It still worked. I then transferred the squash halves to a large baking sheet.

This is not an everyday recipe, although it’s not as rich as the stuffed pumpkin that makes me giddy. I hope you’ll give it a shot. It’s actually very simple to make and tastes even better than you think it will.

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Learn from my mistakes. Don’t use parchment paper to bake and broil. It burns after a certain point.

Twice-Baked Butternut Squash from “Real Simple” December 2016

Ingredients

1 (3- to 3 ½-pound) butternut squash

¼ cup water

2 (8- to 9-ounce) sweet potatoes

3 ounces cream cheese, softened

5 tablespoons unsalted butter, melted

1½ teaspoons table salt

¾ teaspoon freshly grated nutmeg

½ teaspoon black pepper

3 tablespoons shredded sharp Cheddar cheese

3 tablespoons grated fresh Parmesan cheese

1 tablespoon minced fresh chives (optional – I skipped it.)

Directions

Preheat oven to 375°F.

Cut squash in half lengthwise. Remove and discard seeds. Place squash halves, cut sides down, in a microwave-safe 13- x 9-inch baking dish and add ¼ cup water. Cover dish with plastic wrap and pierce 3 to 4 times with a knife. Microwave on HIGH 10 minutes. Carefully drain water out of dish. Turn squash halves over, and bake in preheated oven until tender, 35 to 40 minutes. Let stand about 5 minutes. Scoop flesh from squash, leaving a ¼-inch-thick shell and transfer to a medium bowl; reserve shells and return to baking dish.

Poke the sweet potatoes with a fork several times then microwave them on HIGH until tender, 6 to 8 minutes. Let stand until cool enough to handle, about 5 minutes. Peel potatoes and add flesh to bowl with squash along with cream cheese, butter, salt, nutmeg, and pepper; mash with a potato masher or a fork until mostly smooth.

Preheat broiler with oven rack 6 inches from heat. Scoop squash mixture into reserved squash shells and top with cheddar and Parmesan. Broil until golden brown, about 3 minutes. Sprinkle with chives.

 

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