Stuffed Butternut Squash

Step 1

Preheat oven to 400°F (200°C). Cut the 1 large butternut squash in half lengthwise and scoop out the seeds.

Step 2

Brush the cut sides of the squash with 1 tbsp olive oil and season with 0.25 tsp salt and 0.125 tsp black pepper. Place cut-side down on a baking sheet.

Step 3

Roast the squash for 40-45 minutes, until the flesh is fork-tender and the edges are lightly caramelized.

Step 4

While the squash roasts, chop the 0.5 cup walnuts and 0.25 cup fresh parsley. Mince the 2 garlic cloves.

Step 5

In a bowl, combine the 1 cup breadcrumbs, chopped walnuts, parsley, minced garlic, remaining 2 tbsp olive oil, 0.25 tsp salt, and 0.125 tsp black pepper. Mix well.

Step 6

When the squash is done, flip the halves cut-side up. Divide the stuffing mixture evenly between the two cavities, pressing gently.

Step 7

Return to the oven and bake for 10-15 minutes, until the stuffing is golden and crisp on top. Serve hot.

Step 8

Optional: drizzle with a little extra olive oil or sprinkle with red pepper flakes before serving.