Ingredients:

  • 1 large Butternut Squash (approx. 1.2 kg / 2.6 lbs)
  • 1 tbsp (15 ml) Olive Oil (or neutral cooking oil)
  • 1 tsp (5 g) Fine Sea Salt
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 8 tbsp (113 g) Unsalted Butter (6 tbsp for brown butter, 2 tbsp for sautéing)
  • 1 large Shallot (or ½ small onion), finely diced
  • 10 large Fresh Sage Leaves
  • 1 tsp (5 ml) Fresh Thyme Leaves (stripped from the stem)
  • 3 oz (85 g) Gruyère Cheese, grated (or sharp Cheddar)
  • ¼ cup (60 ml) Double Cream (Heavy Cream) or whole milk
  • 1 tbsp (15 ml) Maple Syrup (or honey)
  • Pinch of Nutmeg (freshly grated is best)
  • Salt and Black Pepper, to taste

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper or foil.
  2. Using a sharp, stable knife, carefully cut the butternut squash in half lengthwise from the stem to the base. Scoop out and discard the seeds and stringy bits.
  3. Drizzle the cut sides of the squash with olive oil, salt, and pepper. Place the squash cut-side down on the prepared baking sheet.
  4. Roast for 45–60 minutes, or until the flesh is fork-tender. Remove and let cool for 15 minutes until they are safe to handle.
  5. Once cool, gently scoop the cooked flesh out of the squash, leaving about a 1 cm (½ inch) border around the edges to maintain the shells' structural integrity. Place the scooped flesh into a large mixing bowl.
  6. Make the Crispy Sage: Heat 2 tbsp of butter in a small saucepan over medium heat. When shimmering, add the sage leaves. Fry for 30–60 seconds until they are dark green and crisp. Remove sage with a slotted spoon and drain on kitchen paper. Reserve the infused butter.
  7. Sauté Aromatics: Add the diced shallot and thyme to the reserved sage butter (add a splash more oil if needed). Sauté for 3–5 minutes until soft and translucent. Add the softened shallots to the bowl with the squash flesh.
  8. Brown the Butter: In the same saucepan, melt the remaining 6 tbsp of butter over medium heat. Cook, swirling constantly, until the foam subsides and the milk solids turn a deep amber colour and smell nutty. Immediately pour the brown butter (solids and all) over the squash mixture.
  9. Combine Filling: Add the grated Gruyère, cream, maple syrup, nutmeg, salt, and pepper to the bowl. Use a potato masher or fork to lightly mash the mixture until creamy but still retaining some texture. Taste and adjust seasoning.
  10. Stuff the Shells: Carefully spoon the filling back into the two squash boats, mounding it slightly above the rim.
  11. Second Bake: Return the stuffed squash to the oven (still 200°C / 400°F). Bake for 15–20 minutes, or until the filling is piping hot and the cheese topping is golden and bubbling.
  12. Garnish and Serve: Remove from the oven. Crumble the crispy sage leaves over the top just before serving.