“Delicious. This is an adaptation from a recipe in The Moosewood Cookbook. I've changed it around quite a bit, but it's so good. It's a great way to use up some little bits of veggies left over in the fridge. It's also a great brunch course. It takes a bit of time to prepare, as the squash will need to cook before assembling all ingredients, but it's well worth it. This is easily one of my very favorite recipes.”
READY IN:
1hr 45mins
SERVES:
6-8
YIELD:
1 large casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Take the whole squash. Stab it with a steak knife on both sides. Place whole in oven on an oven safe dish (to collect drips) and cook for 1 hour.
  3. Meanwhile, saute onion, garlic and mushrooms in butter until softened and beginning to brown.
  4. In a separate bowl, mix all remaining ingredients, and add mushroom mixture.
  5. Let sit until squash is cooked.
  6. You can tell when the squash is cooked by inserting a fork in the side of it. If it goes in easily, and the skin gives slightly, it's cooked.
  7. Cut squash in 1/2 and gently scoop out the seeds. Discard.
  8. Scoop remainder of squash out of the shell and add to mushroom/cheese mixture in bowl. Discard shell.
  9. Place in large baking dish.
  10. Cook for about 45 minutes in the oven, or until it's starting to brown lightly on the surface.

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