1 large Autumn squash
½ cup dried cranberries
½ cup walnuts
¼ cup goat cheese
¼ cup bacon, cooked and chopped
1 tsp salt
1 tsp black pepper
¼ tsp nutmeg
¼ tsp brown sugar
½ cup butter
¼ cup parmesan cheese
2 tbsp minced fresh sage
1. Split the squash in ½ lengthwise, deseed and roast flat side down at 350 degrees until fork tender then remove and chill
2. Spoon ½ of the squash from each side of squash then combine in a large bowl with cranberries, goat cheese, bacon, salt, pepper, nutmeg and brown sugar, then mix until combined.
3. Spoon mixture back into both halves of the squash then spread each half with parmesan and bake at 350 degrees until golden brown; remove.
4. In a separate pan, add butter on medium heat and cook until lightly brown then add sage and walnuts and spoon mixture over squash. Enjoy!!
Presented by Gary Nicely, Naples Italian Restaurant