Ingredients:

  • 1 large (or 2 medium) Butternut Squash (approx. 1.2 kg / 2.5 lbs)
  • 1 Tbsp Olive Oil (15 ml)
  • 1 tsp Kosher Salt (5 g)
  • ½ tsp Black Pepper (2 g)
  • 4 Tbsp Unsalted Butter, divided (56 g)
  • 12 Fresh Sage Leaves, roughly chopped (approx. 5 g)
  • 85 g Soft Goat Cheese (Chèvre), rind removed, divided (approx. 3 oz)
  • 4 Tbsp Crème Fraîche or Heavy Cream (60 ml)
  • 2 Tbsp Grated Parmesan Cheese (10 g)
  • 1/4 tsp Ground Nutmeg (1 g)
  • Salt and Freshly Ground Black Pepper, to taste
  • 4 Small Sprigs of Fresh Sage (Optional, for plating)

Instructions:

  1. Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper.
  2. Carefully slice the butternut squash lengthwise (from neck to base). Scoop out and discard the seeds and stringy membranes.
  3. Brush the cut sides of the squash with olive oil. Season liberally with salt and pepper.
  4. Place the squash halves cut-side down on the prepared baking sheet. Roast for 45–55 minutes, or until the flesh is very tender when pierced with a fork (The First Bake).
  5. Remove from the oven and allow to cool for 10–15 minutes until safe to handle. Scoop out the cooked flesh into a mixing bowl, leaving about a 1 cm (½ inch) border of squash attached to the skin to maintain the shell structure. Reserve the four empty shells.
  6. In a small saucepan, melt 3 Tbsp of the unsalted butter over medium heat. Continue cooking, stirring occasionally, until brown solids form at the bottom and the butter smells nutty (Brown the Butter). Remove the pan from the heat immediately.
  7. Add the chopped sage leaves to the warm brown butter and sauté for 30–60 seconds until they turn crispy.
  8. Add the reserved cooked squash flesh, crème fraîche, Parmesan, nutmeg, salt, and pepper to the mixing bowl. Mix well until incorporated but still slightly chunky.
  9. Crumble about two-thirds (60g) of the soft goat cheese into the squash mixture. Pour in the warm brown butter and crispy sage (solids and liquid). Mix gently, then taste and adjust seasoning.
  10. Divide the filling evenly among the four reserved squash shells, mounding the mixture slightly.
  11. Crumble the remaining goat cheese (25g) over the top of the filled squash halves. Dot the tops with the remaining 1 Tbsp of cold butter.
  12. Return the stuffed squash halves to the oven (still at 200°C / 400°F). Bake for 15–20 minutes, or until the top is golden and the filling is bubbling beautifully (The Second Bake).
  13. Garnish with fresh sage sprigs, if using, and serve immediately.