'butternut' Squash Recipe

Preparation Steps

1. 1

   Prepare the Butternut Squash

   Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds using a spoon. Drizzle with olive oil and sprinkle with salt and black pepper.

2. 2

   Roast the Squash

   Place the butternut squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and easily pierced with a fork.

3. 3

   Prepare the Spinach Filling

   While the squash is roasting, heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, about 3-4 minutes.

4. 4

   Combine Ingredients for Filling

   Remove the skillet from heat and stir in the cooked Marcella beans, grated Parmesan cheese, soy sauce, yuzu juice, and a pinch of salt and pepper. Mix well until all ingredients are combined.

5. 5

   Stuff the Squash

   Once the butternut squash is roasted and tender, carefully flip the halves over and fill each half with the spinach and bean mixture. Pack it in gently to ensure they are well filled.

6. 6

   Final Bake

   Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the top is slightly golden.

7. 7

   Serve

   Remove from the oven and let it cool for a few minutes before serving. Drizzle with additional yuzu juice if desired and enjoy your stuffed butternut squash.