Recipe by: Feed Me Phoebe
Total time: 1 hour Servings: 6
Ingredients:
- One medium-sized butternut squash
- Olive oil (1 tbsp)
- Sea salt
- 1 garlic clove, minced
- 3 tablespoons plain greek yogurt
- 1 cup finely shredded gruyere or swiss cheese
- ¼ teaspoon cayenne
- 1 tablespoon finely chopped parsley
- 1/3 cup pistachios or pepita seeds, finely chopped
Directions:
- Preheat the oven to 400F.
- Cut the squash in half lengthwise and scoop out the seeds. Rub with olive oil and salt and arrange cut side down on a parchment lined baking sheet. Roast in the oven for 45 minutes, or until a fork easily slides in and out of the non-hollow half.
- When cool enough to touch, scoop out the squash flesh and reserve in a bowl. Stir in the garlic, yogurt, ¾ cup cheese, cayenne and parsley. Taste for seasoning and add more salt as necessary (you’ll probably need ½ teaspoon). Transfer to an oven safe ramekin or casserole and top with the remaining cheese and nuts.
- Bake until the cheese is melted (be careful not to burn the nuts), about 10 minutes.
- Serve immediately with crackers.