Fall Stuffed Mini Squash
With a wild mushroom and pancetta filling, these Double Cheddar–stuffed squash make an impressive dish for any fall menu.
- 12
Ingredients - 65
Minutes - 4
Servings
Ingredients
- 2 baby butternut squash
- 1 tbsp (15 mL) olive oil
- 1/2 tsp (2 mL) salt, divided
- 1/2 tsp (2 mL) black pepper, divided
- 1/3 cup (75 mL) chopped pancetta
- 8 oz (250 g) chopped wild mushrooms
- 1 large shallot, diced
- 2 tbsp (30 mL) diced drained oil-packed sun-dried tomatoes
- 2 tbsp (30 mL) finely chopped fresh sage
- 2 tsp (10 mL) finely chopped fresh thyme
- 1 1/4 cups (310 mL) Cracker Barrel Double Cheddar Shreds
- 1 tbsp (15 mL) chopped fresh parsley
Directions
- Preheat oven to 425ºF (220°C).
- Cut each butternut squash in half lengthwise and scrape out seeds with a spoon. Using sharp paring knife, diagonally score the flat flesh side of squash in both directions to form a diamond pattern.
- Brush squash with oil and season with 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Arrange squash halves skin-side down on parchment-lined baking sheet.
- Bake for 25 to 35 minutes or until squash is tender.
- Meanwhile, heat large skillet over medium-low heat. Cook pancetta for 4 to 5 minutes or until fat starts to render and edges are golden. Increase heat to medium-high. Cook for 1 to 2 minutes or until fat is starting to sizzle and pancetta is starting to crisp up. Add mushrooms and cook for 5 to 8 minutes or until starting to brown and soften. Add shallot, sun-dried tomatoes, sage, thyme, remaining salt and remaining pepper. Cook for 2 to 3 minutes or until shallot is softened.
- Divide mushroom filling evenly among the scooped-out cavities of each squash. Divide cheese evenly among squash.
- Bake for 15 to 20 minutes or until filling is heated through, and cheese is melted and bubbling.
- Garnish with parsley.
Tips:
Use your favourite medley blend of wild or cultivated mushroom. Oyster, shiitake and cremini mushrooms work well together. Chanterelles and maitake mushrooms are also nice additions. If desired, soak dried porcini mushrooms in hot water, chop and cook with filling.