Twice Baked Harvest Squash with Gooey Cheese - DnD, Fantasy, Video Game Inspired Recipes
This squash is baked not once, but TWICE! The innkeeper also added some delicious brie for a creamy addition to the dish, and it turned out delightful. All of our taverngoers are huge fans of this recipe!
Servings 4
Cost 15 gold
Ingredients
- 2 butternut squash medium to large
- 4 tbsp olive oil
- 2 tsp cinnamon
- ½ cup dark brown sugar
- ½ cup heavy whipping cream
- 5 oz brie
- salt to taste
Instructions
- Preheat the oven to 350F (175C)
- Cut the squash in half. Use a spoon to scoop out the seeds, and discard. Drizzle each half with about 1/2 tablespoon of olive oil.
- In a small bowl, mix the cinnamon, brown sugar, and salt. Sprinkle the mixture evenly on all halves.
- Place in the oven and roast until the squash is soft and easily mashed with a fork. Depending on the size of your squash, this will take between 60-90 minutes.
- Set the oven to 400F (200C)
- Cut the brie into small cubes, set aside.
- Scoop out the insides of the squash into a medium bowl, leaving about 1/4-inch-thick walls.
- Use a potato masher or a fork to mash the squash. Slowly add in the heavy whipping cream, about 1 tbsp at a time. Mix until you have a consistency of mashed potatoes. Taste the squash, if you need to then add more salt at this point.
- Fill the squash halves with the mashed mixture, and top with the cubes of brie.
- Return the squash halves to the oven and bake until the brie melts, about 10 more minutes.
- Serve, and enjoy!