We looooove butternut squash… in risotto, in raviolo, grilled, with potatoes, roasted with spinach, as a soup, as a creamy sauce with sausage over pasta… it doesn’t matter. And, since the most wonderful season of fall is quickly approaching, I’m anxiously pulling out all those butternut squash ideas for meals. We made this last week and Tony mentioned that it’s a new favorite to keep in regular rotation… let me just say that is not something that is said often, so it must be pretty good, haha. It’s not necessarily a quick-fixed meal, but definitely worth it. I think it took me a total of an hour from prep to plate. Here are the ingredients (for 2 large stuffed mushrooms):
- small butternut squash, peeled and cubed in 1/4 – 1/2 inch pieces (the smaller they are, the quicker they cook)
- small onion, thinly sliced
- 2-3 Tbsp butter, depending on how closely you’re watching your fat for the week
- beer (1 cup total), optional
- chicken broth (1/2 cup – 1 1/2 cup total)
- 4 slices of bacon, cooked crisp and chopped (I’ve found the best way is in the oven on a roasting pan – no greasy mess on the stove top)
- 1/4 cup sour cream
- 2 large portabella mushrooms, remove stem and scoop out the bottom to add more room for stuffing
- olive oil
- gruyere cheese, shredded
- your choice of italian seasonings
- salt and pepper
I chopped the squash and cooked it with butter over medium – medium high heat. In another pan, I added the rest of the butter and onions, stirring from time to time until caramelized. After the squash has cooked for 5-10 minutes, add 1/2 cup or so of the beer. Stir often. As the liquid cooks off, keep adding more of the beer/broth. (If you don’t cook with beer, keeping it simple with chicken broth is just fine; we just like the flavor it gives.) Cook the squash until all the liquid is absorbed, and squash is browned and soft (I think this took around 30 minutes). Remove from heat and stir in caramelized onions, bacon, sour cream, salt and pepper, and any other italian seasonings you like (just a little is needed).
Spray a pan with Pam and add the gutted mushrooms. Drizzle with olive oil and any seasonings you like (I used a mix of granulated garlic and spices). Fill with squash mixture and top with shredded gruyere. Bake at 350 degrees until cheese melts, about 15-20 minutes.
We had the stuffed mushrooms with green beans cooked with a little butter, brown sugar, whatever was left in the bottle of beer, and a few more pieces of crisp bacon… it was all perfect.
Becoming 