Ingredients
1 butternut squash, halved lengthwise and seeds removed
3 tbsp. olive oil, divided
Kosher salt
1/4 c. crème fraîche or sour cream
1 c. (about 4 oz.) Fisher Chopped Pecans, divided
1 c. grated Parmesan cheese, divided
Freshly ground black pepper
1/3 c. panko-style breadcrumbs
1 tbsp. finely chopped fresh rosemary, plus additional fresh rosemary, for garnish
Preparation
Step 1Preheat the oven to 400° with a rack in the center position. On a large baking sheet, rub the squash with 1 tablespoon olive oil and season with salt. Bake, cut sides down, until the squash is tender but not falling apart, about 35 minutes; set aside until cool enough to handle. Step 2Invert the squash and scoop the flesh into a large bowl, leaving a thin layer along the skin to help hold its shape. Add the crème fraîche or sour cream, 2/3 cup pecans, and 2/3 cup Parmesan, and mash to combine. Season with salt and pepper to taste. Spoon the mixture into the butternut squash skins. Step 3In a small bowl, toss together the breadcrumbs, rosemary, and remaining 2 tablespoons olive oil, 1/3 cup pecans, and 1/3 cup Parmesan. Spread the bread crumb mixture over the squash and bake until golden, about 10 minutes, or broil, watching carefully to ensure the topping doesn’t burn, about 2 minutes. Step 4Garnish with fresh rosemary.
