Twice-baked Butternut Squash

Ingredients:

Ingredients:

1 large butternut squash, cut length wise

2 tablespoons olive oil

Salt

Pepper

Emily Jilg Co. Poultry Rub

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Filling

1 tablespoon of butter, room temperature

2 tablespoon goat cheese

Salt to taste

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Breadcrumb Topping

¾ cup Panko Breadcrumbs

½ cup walnuts, finely chopped

3 tablespoons butter, melted

Fresh sage, for garnish

Pomegranate seeds

Instructions:

Preheat oven to 375 F

1. Cut butternut squash lengthwise in half and scoop out seeds.

2. Drizzle with olive oil and season with salt, pepper and Emily Jilg Co. Poultry Rub (about a teaspoon of each)

3. Place both halves flesh side up onto baking sheet and roast for 40 minutes.

4. While the butternut squash is roasting prepare the breadcrumb topping. Using a food processor or blender, pulse the walnuts until it is a fine mixture but not a paste- about 15 seconds. Then combine panko breadcrumbs, walnuts and melted butter.

5. Pull the squash from the oven. Check that the squash is cooked. Increase the oven temperature to 450F while you assemble.

6. Once butternut squash has cooled enough to handle, scrape the cooked squash out of the shell (maintaining the shape of the shell, as the mixture will be added back in) and into a large mixing bowl.

7. Combine with butter and goat cheese, mixing well. Taste and add salt to taste.

8. Return the newly mixed filling to the butternut squash shells (note: depending on the size of the squash this will likely only be enough to completely fill one of the original shells)

1. Top with breadcrumb mixture and return to oven cooking for 10 minutes or until topping is toasted nicely.

2. Top with fresh pomegranate seeds, crumbled goat cheese and garnish with fresh sage; Enjoy!

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With love + salt,

🦋Em