Autumn has arrived and in celebration of our new season, I’m baking butternut squash in my oven, enjoying the autumnal spices as they perfume my home. I often roast this wonderful squash with a splash of olive oil, dried oregano and basil. This recipe has the flavors of pumpkin pie without the crust. It makes a great side dish to any meal, or as a light main dish. You can find butternut at your local store and look for the size you need if you’re doubling this recipe. They come in all sizes. I tend to like the smaller ones, because they are easier to cut and handle. Be careful when cutting, wear a metal glove to protect your fingers or cut slowly to prevent any slipping, the skins are very smooth.

Autumn Pear-Stuffed Butternut Squash

Stuffing butternut squash gives you the fall-spiced treat you need for your fall menu.

Course Side Dish

Cuisine California Greek

Keyword autumn, butternut, pear, squash, stuffed

Servings 2

Author Mary Papoulias-Platis

Ingredients

1 teaspoon olive oil
1/8 teaspoon each of cinnamon and nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1 large butternut squash, halved and seeds removed.
1 bosc pear, cored and peeled, roughly chopped
4 California dried figs, roughly chopped
2 tablespoons California golden raisins
2 tablespoons finely chopped almonds
2 teaspoons honey
1 tablespoon brown sugar
1/8 teaspoon freshly ground nutmeg
1/4 teaspoon cinnamon
2 tablespoons Greek feta, crumbled

Instructions

Preheat oven to 350 degrees.
Cut each squash in half and again in half cutting near the top of the rounded bottom leaving a long half. You should have 4 pieces.
Place all the pieces on a parchment lined sheet pan.
Sprinkle all four pieces with a little olive oil, cinnamon and nutmeg.
Turn and place the squash skin side down on the sheet pan.
Bake at 350 degrees for 45 minutes or until fork tender. Let cool slightly.
Scoop out the flesh from the long end only and place in bowl. Using a fork and gently mash flesh.
Add pear, figs, raisins, almonds, honey, sugar, nutmeg and cinnamon.
Stir all ingredients gently together.
Place the mixture evenly into the two squash pieces.
Bake in the oven for 5-8 minutes until warm and lightly golden.
Sprinkle with feta cheese and serve warm.