Type: Side Dish
Prep Time: 20 min.
Cook Time: 55 min.
Ready in: 75 min.
Servings: 4-6
This side dish is sure to dazzle guests at Thanksgiving, Friendsgiving and the office potluck!
Directions
Preheat oven to 400°F (200°C).
Carefully slice each squash in half lengthwise; remove seeds from centers. Place squash, cut side up, on a foil-lined baking tray. Drizzle with 2 Tbsp olive oil and season with salt and pepper. Flip squash over so flat side is facing down. Cook for 40-45 minutes, or until fork tender.
Meanwhile prepare the cheese filling. In a large skillet heat remaining 1 Tbsp olive oil over medium heat. Add spinach and sage, cook until spinach is wilted, about 4-5 minutes. Transfer to a medium bowl. Add crème fraiche, shredded Beemster, and bacon; mix well to combine.
Remove squash from oven and very carefully flip over. Divide the cheese and spinach mixture evenly between the squash. Return pan to the oven and cook for 10 minutes longer, or until cheese is melted and bubbly. Alternatively, broil on high for 3 minutes or until golden brown. Serve immediately.
Tip: This recipe works great with other winter squash, too, like delicata, acorn and sugar pumpkin. Baking time will vary by size and variety.
Ingredients
2 medium butternut squash
3 Tbsp olive oil, divided
8 oz (227g) fresh spinach
2 Tbsp fresh sage
6 oz (168g) crème fraiche
1 ½ cups (150g) shredded Beemster Pumpkin Spice Gouda
8 pieces cooked bacon, chopped
Salt and pepper to taste
