TWICE BAKED BUTTERNUT SQUASH ENJOY DAN:

               TWICE BAKED BUTTERNUT SQUASH by CHEF DAN:

Serves 4

INGREDIENTS:
2 butternut squash, halved lengthwise and seeds removed

1 tablespoon olive oil

2 shallots, diced

1/2-cup uncooked quinoa

1 cup water

1/2-cup gorgonzola cheese, plus extra for topping

2 teaspoons EACH paprika, cumin powder, and thyme

1/4-teaspoon EACH sea salt and freshly ground black pepper

INSTRUCTIONS (preheat oven to 450 F and 425)

1.   Place each half of squash cut side down in a baking dish.

2.   Pour in 1/2-inch water in the bottom of the dish.

3.   Place in oven and bake at 450 F until tender about 40 minutes.

4.   Once done remove from oven and set aside.

5.   Lower temperature to 425 F.

6.   Rinse quinoa ad set aside.

7.   In a skillet heat olive oil over medium-low heat and when sizzling.

8.   Add shallots and sauté until fragrant.

9.   Add quinoa and water, bring to a boil.

10.                Reduced heat to simmer, and let cook for 12-15 minutes.

11.                While quinoa cooks, scoop the flesh out and leave 1/4-inch border around the squash halves so they hold their shape.

12.                In a bowl mash, together the squash, gorgonzola, herbs and spices and salt and pepper.

13.                Once everything is combined, spoon the squash mixture into the skins.

14.                Drain water from the baking dish and return butternut squash to the dish.

15.                Sprinkle with extra gorgonzola cheese and return to oven.

16.                Bake for 12-15 minutes longer or until cheese has melted and tops begin to brown.

17.                Remove from oven, and serve.

ENJOY DAN:                                  SING SONGS AND PLANT SQUASH SEEDS!!