I went to bed excited about my plans for breakfast. Our neighbor had given us a bag full of personal sized butternut squash, and I was going to wow my kids by stuffing them. Everything I had read equated butternut squash with sweet potatoes; I had made butternut squash sauce for pasta and soup and we loved it. Stuffing seemed the logical next step.
The next morning, I sliced open three baby squashes, seeded them, and placed them in the oven. I mixed the stuffing ingredients: cream cheese, sorghum molasses, chopped pecans, and uncured turkey bacon crumbles. Yum. The squash roasted perfectly; they were gorgeous! I flipped them over carefully and spooned in the filling before popping them back in the oven.
When I pulled them out, my nose and eyes were in agreement this would be a very special breakfast. One that would undoubtedly prompt the buying of seeds to grow our very own baby butternut squash plants. Mouth watering, I slid one onto a plate, excited to try some of what I had learned in my first few lessons of an online food photography course. I snapped a ton of pictures and finished just as the kids started clomping down the stairs. My tasting would have to wait.
The kids were all ooohs and aaahs over their pretty, individual breakfasts. We prayed, then each took a bite.
Not the filling; the filling was a rich, crunchy, and creamy dessert. The squash combined with the filling, though… the texture combination was disastrous.
We ate the filling and left the squash.
It was homeschool group day and I was out of eggs and time to cook another breakfast. Leftover homemade stir fry and brown rice went in the oven. Thankfully, there were no complaints from the kids, who thought stir fry was a much more awesome breakfast than that ‘squashy stuff’ (term coined by Charlie) that Mommy had just tried to feed them.
Lesson learned: squash IS squashy, not hearty enough to eat with a filling. I scooped out the filling and blended the squash to make sauce, which I then added into potato broccoli soup. However, I will give you my recipe, as you may enjoy roasted squash. I do see the filling as being a good sweet potato topping… sometime when I’m feeling adventurous again. For now, my kitchen needs some tried and true.
- 3 small butternut squash
- 8 oz softened cream cheese
- 2 T sorghum syrup or honey
- 1 t cinnamon
- 1/4 c chopped pecans
- 1/4 c chopped cooked bacon
- Pre-heat your oven to 375.
- Halve the squashes and removed the seeds.Place them cut side down on a baking sheet; roast in pre-heated oven for 25 minutes or until the skin is fork tender.
- Combine the cream cheese, honey or sorghum syrup, cinnamon, nuts, and bacon. Set aside.
- When the squash is tender, flip them to expose the flesh. Spoon the filling into each squash, dividing it as evenly as possible.
- Put the squash back into the oven for 15 minutes.
- Allow to cool slightly.
- Eat the filling and discard the squash. 🙂