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Issue Date: Fall 2005

Grilled Butternut Squash with Grated Nutmeg

Grilled Butternut Squash with Grated Nutmeg

Hourigan call this “an alternative to candied yams.”

1 butternut squash (about 1 pound)

1 teaspoon butter, melted

1 teaspoon basil, dried

1/2 cup of Gruyère cheese, grated

1 teaspoon nutmeg, grated

1/2 cup raisins

2 ounces maple syrup

cracked black pepper

kosher salt

4 tablespoons cashews, toasted

Preheat oven to 400.

Cut squash lengthwise and scoop out seeds. Brush the cut squash with the melted butter and place in a baking dish in the oven for 1 hour or until cooked.

Remove from oven. When it has cooled, scoop out flesh into a bowl, reserving the hollow shells. Dice the cooked squash. Add cheese, nutmeg, raisins and maple syrup. Salt and pepper to taste.

Spoon mixture back into shells. Garnish with cashews and place under the broiler until golden brown.


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