Ingredients
Butternut Squash Purée
- ½ butternut squash
- ¼ stick salted butter
- 2 teaspoons orange zest
- 1 tablespoon honey
- 2 teaspoons cinnamon
- salt to taste
Stuffed Pumpkins
- 4 small edible pumpkins
- 2 russet potatoes, peeled and diced into ¼” pieces
- 1 white onion, peeled and diced into ¼” pieces
- ½ lb gruyere cheese, cut into ¼” pieces
- 2 tablespoons salted butter
- 2 teaspoons fresh thyme
- 2 tablespoons minced garlic
- ¾ cups heavy cream
- salt to taste
Preparation
Butternut Squash Puree
Using a spoon, scoop seeds out of squash. On a lined sheet pan, lay butternut squash face up and rub with half of butter.
Roast at 350 for 20 minutes, or until soft.
Scoop squash from rind and place in food processor with second half of butter, orange zest, honey, and cinnamon.
Blend until smooth.
Gruyere Stuffed Pumpkins
Remove tops from pumpkins and hollow out with a spoon.
Melt butter in skillet over medium heat, add onions, lower heat to low, cook onions until soft and caramelized.
In a pot, add potatoes, caramelized onions, gruyere, thyme, garlic, salt, and heavy cream and mix thoroughly. Cook over med heat until cheese has melted.
Add heated mixture to pumpkins evenly and roast pumpkins at 350 for 15-20 minutes.
Top with Butternut squash puree and serve.
