STUFFED BUTTERNUT SQUASH
By 5-Star Chef Ivan Flowers
On this episode of Big Blend Radio’s Eat, Drink & Be Merry show, 5-Star Chef Ivan Flowers shares how to make his Stuffed Butternut Squash recipe.
Serves 4
1 Medium Butternut Squash, cut in half lengthwise and seeds removed
½ Lb. Roasted White Button Mushrooms, sliced
½ Small Yellow Onion, diced
1 Roma Tomato, diced
Spray Oil
½ tsp. Granulated Garlic
½ tsp. Dried Thyme
Salt
Pepper
1 Cup Shredded Mozzarella Cheese
Preheat oven to 350 degrees. Salt & pepper inside of both halves of the squash. Spray a baking sheet with oil and place squash cut side down onto the sheet.
Once oven is preheated, cook squash for about 1 hour. The squash is done when it is soft to the touch.
While squash is cooking, spray a medium sauté pan with oil and place over medium heat. Place onions in the pan and season with salt & pepper. Sauté until the onions are soft and translucent.
In a medium bowl combine: sliced mushrooms, sautéed onions, shredded cheese, dried thyme and granulated garlic.
Once squash is cooked, remove from oven and set oven to broil. Flip squash over and stuff with the cheese and veggie mixture. Put back into oven & broil until cheese is melted. Remove from oven and top with diced Roma tomatoes.
Enjoy!
