Here is a great and simple butternut squash dish that I did a few weeks ago. I purchased some local mini butternut squashes (or use honeynut) that I simply grilled until they were charred and tender. I decided to treat this grilled squash as a piece of meat by stuffing it with bone marrow and then topping it with a rich beef bordelaise sauce. Finished this dish with a few herbs and toasted croutons. Here is the recipe I hope you enjoy it!
Butternut squash with marrow
5 baby butternut squash grilled
3 large pieces of bone marrow
Bordelaise sauce see recipe
Micro mustard greens
Torn bread croutons
2 tbsp of snipped chives
For the Butternut,
Start grill and place butternut squash on the grill. Cook the butternut squash until it is charred on every side until it is tender and cooked all the way through (25-40 min). Allow to cool, then peel carefully the charred outside of the butternut squash, keeping the stem intact. Carefully take out the seeds at the bottom of the butternut trying to keep the shape of the squash as best as possible. Then take a small pan and place on medium high heat, season marrow with salt and pepper. Sear the marrow for 30 seconds on each side then take out of the pan. Place 1 piece of marrow in each cravess where the seeds where at the bottom of the squash. Continue with the rest of the butternut.
Place butternut on a sheet pan lined with parchment paper. Drizzle each butternut with a little of the bordelaise sauce and salt. Then right before serving place the squash in a preheated 400 degree oven and bake for 8-10 minutes until hot. Take out of the oven and place on a plate. Pour another ladle of sauce on top. Finish the squash with bread crumbs, chives and mustard micros. Serve and enjoy!