Butternut Squash & Mushroom Boats

I always find that I get the most creative after not being in the kitchen for a while. When you're cooking every day, things tend to get monotonous. You start to have the same thing once a week, pizza night, pasta night, fish night, BBQ night, etc. So after my amazing two week culinary journey through Israel, I was ready to get back in the kitchen and make something extraordinary and most importantly healthy. I went to the best place in Brooklyn for some seasonal inspiration, Whole Foods. This recipe struck me from before I even walked in the door. Before the entrance to Whole Foods was a tremendous container filled to the brim with Butternut Squash. These babies were adorable and of course, local. Since they were baby Butternuts I had the idea to slice them opened lengthwise, scoop out the seeds and use that as my serving vessel.

This recipe is so simple to make and so beautiful. I wrote this recipe so it is sized to fit on one sheet tray. It will feed two generously (including leftovers). I would recommend doubling it for more people. It would also be the most perfect side dish for Thanksgiving or just a great, healthy weeknight dinner. Either way you will love this one! Let's get cooking!

Butternut Squash & Mushroom Boats

2 Small Butternut Squash
4 Sprigs of Rosemary
Extra Virgin Olive Oil
Freshly Cracked Salt and Pepper
2 Cloves of Garlic, minced
3 Scallions, sliced
8 oz. Cremini Mushrooms, quartered
2. oz Soy Cheddar Cheese

Preheat your oven to 425 degrees. Pop each Butternut Squash in the microwave for one minute. This will soften the squash, making it a lot easier to cut. Slice the Squash in half lengthwise. Scoop out the seeds and pulp from the center. Place on a sheet tray lined with aluminum foil. Drizzle with Extra Virgin Olive Oil and top with Salt, Pepper and Rosemary. Roast the squash for about 40-45 minutes depending on size. You can check for doneness by sticking a fork in the squash. If it slides in and out easily, it is ready. Another indicator would be your entire kitchen smelling like sweet Autumnal goodness. While your squash is roasting, heat up a medium sized pan with Extra Virgin Olive Oil. Add minced Garlic and Scallions. Once softened, add quartered Mushrooms and about a teaspoon of minced Rosemary and saute until browned, about 5 minutes. Once both your Squash and Mushrooms are done, it's time to assemble! Place the Mushroom mixture into the hollowed out center of the squash. Top with Cheddar Cheese and place under the broiler or at 500 degrees for about 6 minutes. Keep an eye on the squash to avoid burning. Once the cheese is bubbly and melted, it's time to eat!

I stripped the Rosemary off the sprig and sprinkling the pieces on top, either way is fine.
Mushroom, Scallion and Garlic Saute
Pre-Cheese
Post-Cheese
Bon App├ętit!

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