SouthShoreNow.ca

INGREDIENTS:
1 large buttercup squash

1/2 cup toasted pine nuts

2 cloves of finely chopped garlic

4 sprigs of fresh rosemary

1/2 cup chicken or vegetable stock

Fresh ground black pepper to taste

Optional: 1/4 cup grated Parmesan cheese or 1/2 cup shredded Cheddar cheese

DIRECTIONS:
Toss pine nuts in a non-stick pan until toasted golden. Reserve in container. Carve top off squash and clean seeds out as if preparing a jack-o'-lantern. Save top. Rub chopped garlic into the inside of the squash. Season with black pepper. Place rosemary, 2 tbsp. of reserved pine nuts and 1/4 cup of stock inside. Put top back on squash, place whole squash in a pan. Bake in 350 degrees F oven for 1 to 1 1/2 hours, depending on size, until sides are soft to touch. When done, remove rosemary and carefully pour liquid into retaining bowl. Scoop flesh from inside squash and put in another bowl. Add remaining pine nuts and retained stock. Mash mixture with fork.

Incorporate cheese if desired.