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Stuffed Honeynut Squash with Mushrooms and Herbs
Honeynut squash halves roasted with red wine, garlic, rosemary and juniper, then piled with a garlicky mushroom, onion and herb filling and baked again with hazelnuts and optional cheese. The thin skin is edible.
- YieldServes 4 to 6 (4 stuffed halves)
- Hands-on45 min
- Total1 h 25 min
- Difficulty
Ingredients
Squash
- 2honeynut squashes, 20 to 25 cm long, or small butternut squashes, halved lengthwise and seeded
- 3 tbspdry red wine
- 4 tbspextra-virgin olive oil
- 3 clovesgarlic, minced
- to tastesalt and freshly ground black pepper
- 3 sprigsfresh rosemary
- 1 tbspjuniper berries
Stuffing
- 3 tbspextra-virgin olive oil
- 4scallions, trimmed and chopped
- 1large red or yellow onion, chopped
- 2 clovesgarlic, large, minced
- to tasteGreek sea salt and freshly ground black pepper
- 450 gmushrooms, 1 lb; wiped clean, trimmed and chopped
- 2 tbspfresh oregano, chopped
- 1 tbspfresh thyme, chopped
- 4 tbspfresh flat-leaf parsley, chopped
- 2 tbsptoasted hazelnuts, coarsely chopped
- 150 gcrumbled Greek feta, or grated mild yellow cheese such as Kefalograviera, Kefalotyri, Gruyère or asiago, 1 cup, dividedoptional
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