One thing I love about fall is the abundance of squash our local farmers have available.  There’s so many to choose from: butternut, delicata, sweet dumpling carnival and the list goes on and on.  There are endless possibilities to working with squash.  This is one of my favorite squash recipes that I tinkered with the past 2 years.  It’s very simple and so hearty.

Ingredients

2 Delicata Squash

2 slices Prosciutto

2 heaping TBSP Creme Fraiche

Parmesan Cheese

Thyme

Pepper

1.  Pre heat oven to 350 degrees.  Cut the Delicata in half and scoop out seeds and make sure you leave the flesh in tact.  You can save the seeds and roast just like pumpkin seeds.

2.  Take the four halves and lay face down on a baking sheet or large casserole dish.

3.  Bake for 20-30 minutes until flesh is soft and skins are still firm.

4.  Remove from oven and carefully scoop out flesh and place in a bowl.   Make sure you do not tear the skins.

5.  Add 2 TBSPs of Creme Fraiche and a generous amount of fresh thyme (Approx. 1 TBSP).  You can also substitute sour creme or greek yogurt for the creme fraiche.

6.  Mix until all ingredients are incorporated.

7.  Shred or chop the two slices of Prosciutto,add to the other ingredients and mix thoroughly until the entire mixture is creamy.

8.  Fill the 2 sturdiest skins with the mixture.

9.  Top generously with parmesan cheese and then season with pepper.

10.  Place back in oven and bake until cheese melts and starts becoming crusty.

Serve a whole half as a meal or cut each in 1/2 and serve as a side with your meal.  This makes a great addition to your Thanksgiving meal.

Enjoy the bounty of the season!

Deb