Just a quick post this weekend about a delicious way to prepare winter squash. I am coming to the end of my stockpile of winter squash (procured in the fall at an Amish produce auction-thanks Cynthia!). I have loved being able to go into our “root cellar” – read cold garage- and pick out a good squash for dinner.
In this roasted, mashed squash dish, I loved how the mild flavor of a roasted butternut squash was complimented by the stronger taste of gorgonzola. The bacon and green onions make for some great texture.
This dish starts with a roasted butternut squash, but you could use any winter squash variety that mashes well (butternut, acorn, delicata, pumpkin; I probably wouldn’t use a spaghetti squash). For a “How to” on roasting squash, read How To Roast Winter Squash.
Mix your roasted, mashed squash with some crumbled gorgonzola cheese, cooked & crumbled bacon, sliced green onions and a little Parmesan. The cheeses and bacon made the squash plenty salty to me, but I did add just a little fresh ground pepper.
I cooked mine in these cute shallow individual baking dishes that I never seem to have a use for. I only have two (a 20+ year old wedding gift that usually sits high in my cupboard), but knowing that my kids weren’t going to touch this, I got out my stepstool and hauled them down.
I divided one butternut squash between the two dishes, and it ended up being more than the two of us could eat as a side dish. It was hearty enough (and very rich) that this amount (with a salad on the side) would have made a perfect main course for two.
Bake in a moderate oven until squash is heated through, cheese has melted and edges just begin to brown.
1 large butternut squash (or other winter squash variety)
2 Tbs gorgonzola cheese
1 Tbs Parmesan cheese, fresh grated
2 Tbs cooked and crumbled bacon
1 Tbs thinly sliced green onions
fresh ground pepper, to taste
Roast squash (see How to Roast Winter Squash). Mash until smooth (an immersion blended works really well). Stir in remaining ingredients. Spoon into individual baking dishes, or one larger dish (about 8×8” or a 1-qt casserole dish).
Bake at 375F for 20-25 minutes, or until squash is heated through, cheese has melted and edges are golden brown.
Yield: 2 main dish or 4 side dish servings