My very buttery winter squash came out, great, and it made even better left overs for the next days lunch. Recipe was halfed for only one squash.
Ingredients
- 2 small winter squash, halved lengthwise and seeded
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cups milk
- 1 cup shredded cheddar cheese (about 4 ounces), plus more for topping
- 1/4 teaspoon ground nutmeg
- 2 cups cooked brown rice
- Chopped fresh parsley, for topping
Directions
- 1preheat to 425 degrees F. Put the squash, cut-side up, on a oven sheet, with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. bake until tender, about 15 minutes.
- 2Meanwhile, heat the remaining 2 tablespoons butter in a large pot or pot over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice.
- 3fill halved squash with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley.
