Stuffed butternut squash

Girlfriend invited me home to meet her parents. I decided to create a mini thanksgiving feast for her parents and grandparents.

I passed the family test.

Girlfriend invited me home to meet her parents. I decided to create a mini thanksgiving feast for her parents and grandparents.

I passed the family test.

Girlfriend invited me home to meet her parents. I decided to create a mini thanksgiving feast for her parents and grandparents.

I passed the family test.

Girlfriend invited me home to meet her parents. I decided to create a mini thanksgiving feast for her parents and grandparents.

I passed the family test.

Ingredients

4 people

1

Preheat oven to 425F. Cut butternut in half (length wise), and take out the seeds.
2

Roast butternut in vegetable broth Face down (skin up) for 20 minutes at 425 degrees or until fork tender.
3

Cool lentils
4

While butternut is roasting and lentils are cooking, chop apples, celery, mushrooms, and onions. Check vegetable broth levels to make sure it hasn’t cooked off completely.
5

When the butternut is fork tender, hollow out the scented and replace with stuffing. Now would be a good time to add bread crumbs or Parmesan cheese or seeds for a crispy top. Place back in the oven Face up for 10-15 minutes.
6

Allow to cool, then serve with cornbread, couscous, and sautéed green beans.