Roasted Autumn Squash Bowl

    • Prep:

      10 min.

    • Total:

      100 min.

  • Makes

    4 Servings

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Bacon, kale, melting cheese and hint of nutmeg make this a beautiful centerpiece and hearty side. Put to use last nights baguette and pile in sliced onion and garlic in a delicious and aromatic dish.  Olivio and the goodness of California Olive Oil add rich buttery flavor and add to your daily count of Omega-3s.

Ingredients

  • 1x 3 lbs Winter Squash, top remove and inside seeded and scraped
  • 2 strips of bacon, diced
  • 2 Tbs Olivio Buttery Spread
  • 1/2 cup yellow onion, coarsely chopped
  • 1 Tbs garlic, crushed
  • 1 cup kale, coarsely chopped
  • 2 cups stale bread, cut into 1/4″ cubes
  • 1/4 cup grated cheese, swiss or cheddar is delicious
  • Salt and pepper
  • 3/4 whole milk
  • 1/4 tsp nutmeg

Preparation

  1. Preheat the oven to 350*.
  2. To make the stuffing, begin by rendering the bacon in a large, non stick pan on medium low heat.
  3. Add the Olivio Buttery Spread and sauté the onion and garlic.  Add the kale and sauté 2 minutes then add the bread. Sauté an additional 2 minutes until the bread has absorbed the butter and bacon drippings and begins to toast.
  4. Remove from heat and fold in shredded cheese and a 1/4 tsp salt and 1/4 tsp pepper.
  5. Gently stuff the mixture in the well of the squash and place on a baking sheet.
  6. In a small bowl, whisk together the whole milk with the nutmeg and pour over the top of stuffing into the well of squash.
  7. Bake for 1 1/3 hours and serve warm with a spoon for scooping. Enjoy! Your kitchen will smell like Autumn!

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