Roast Squash with Porcini Cream
Adapted from Roast Figs and Sugar Snow by Diana Henry & photography by Talitha Schroeder
2 small winter squash with a thick skin, like sweet dumpling or butternut (or acorn or the new mini butternut)
¾ - 1 oz. dried porcini mushrooms (we love the dried porcini from Mountain House, Estill County, Ky.) or a variety of dried mushrooms.
Softened butter
Salt and pepper
½ - 1 cup heavy cream (depending on size of squash)
1-1½ oz. grated Parmesan or cheese of your choice (Gruyère, Cheddar, Asiago would all be good)
Preheat oven to 375℉.
Pour hot water over the mushrooms just to cover and soak for 15 minutes or until rehydrated.
Scrub squash well and cut in half. Scoop out seeds and strings and place on a rimmed baking sheet, lined with foil or parchment for easier cleanup. May need to cut a small slice off the base so the halves stay upright. Take care you don’t cut through to the hollowed out cup!
Smear flesh inside and on top with butter and season well with salt and pepper.
Drain mushrooms (reserve liquid for another use) and divide among the squash halves.
Pour cream into squash halves and season again.
Cover pan with foil and bake for 30-45 minutes or until completely tender, adding additional cream if needed to keep squash from drying out.
Remove foil and sprinkle grated parmesan over the squash for 5-10 minutes, until melty and golden!
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