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Categories:Viewed: 48 - Published at: 9 years ago
Ingredients
- 2 pounds Butternut Squash
- Olive Oil, As Needed
- 1 pinch Sea Salt
- 1 clove Garlic
- 3 Tablespoons Mayonnaise Or Creme Fraiche
- 1 cup Gruyere, Divided
- 1/4 teaspoons Cayenne
- 1 Tablespoon Finely Chopped Parsley
- 13 cups Pistachios, Finely Chopped
Method
- Preheat the oven to 400 degrees F.
- Cut the squash in half lengthwise and scoop out the seeds.
- Rub with olive oil and salt and arrange cut side down on a parchment-lined baking sheet.
- Roast in the oven for 45 minutes, or until a fork easily slides in and out of the squash.
- When cool enough to touch, scoop out the squash flesh and reserve in a bowl.
- Stir in the garlic, mayo or creme fraiche, 3/4 cup cheese, cayenne and parsley.
- Taste for seasoning and add more salt as necessary (youll probably need 1/2 teaspoon).
- Transfer to an oven safe ramekin or casserole and top with the remaining cheese and nuts.
- Bake until the cheese is melted (be careful not to burn the nuts), about 10 minutes.
- Serve immediately with gluten-free crackers or baguette rounds.
