Over the past few years, I have made this recipe with pie pumpkins. They are really adorable on a holiday table and yummy, but this year, the Farm being short on pumpkins due to the flood, I used the buttercup. It is still delicious and I love the look. Rather than day old bread I’ve used day old pesto pizza, I’ve replaced the rosemary and garlic with pesto and I’ve used cheddar cheese. The point being: be creative and open to substitution and let me know how it works out!
For this recipe you will need; 1 buttercup squash, yesterdays bread and mozzarella cheese, ½’’cubed, grated parmesan cheese, 1 C cream, salt (just a bit), garlic and rosemary. Baking dish to hold squash(es).
Preheat oven to 325.
Trim a nice buttercup squash, no bruising, so that it sits flat in your baking dish. Slice off the top, not too far down so that you don’t lose too much stuffing space. Remove seeds and pulp.
In the squash, layer bread and mozzarella cheese, and bit of parm, herbs and salt, another layer of bread and mozzarella cheese, herbs and salt and top with parmesan. Fill to just below the rim with cream. Fit the top on snuggly and bake about an hour. Cooking time depends on size of squash, so keep an eye on it. It will start to brown before the stuffing sets. Let it sit for a few minutes before removing the top.
This recipe goes well with pork tenderloin cooked with rosemary and olive oil or chops.