Double-Stuffed Butternut Squash

By TrayH

Ingredients

• 2 butternut squash
• EVOO Extra Virgin Olive Oil, for drizzling
• Salt and pepper
• Freshly grated nutmeg
• 12 slices bacon
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 1/2 cups shredded Parmigiano-Reggiano cheese, divided
• 1 cup ricotta cheese
• 2 tablespoons thyme, finely chopped
• 2 tablespoons sage, thinly sliced
• 1 bunch scallions, thinly sliced or 1/2 red onion, chopped or thinly sliced

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

* Heat the oven to 425F.

* Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO.

* Season with salt, pepper and a little fresh nutmeg; roast to just tender, 30-35 minutes.

* Remove and cool to handle.

* Reduce oven heat to 375F.

* Arrange bacon on a slotted pan and bake to crisp. Remove and chop.

* Carefully scoop the flesh of the squash into a bowl, keeping the skins intact.

* Mash squash flesh with 1 cup of cheddar, 1 cup of Parm, all of the ricotta, thyme, sage and half the bacon.

* Adjust seasonings and stuff the shells with the mashed squash.

* Top with a sprinkle of remaining cheddar and Parm, and bake to golden on top.

* Garnish with scallions or red onions and remaining bacon bits.