Originally Posted by
franswa
Roasted butternut squash stuffed with soyrizo, collard greens and topped with parmesan.
Oh man, now you are talking.
I do an acorn squash, cut in half, 450° for a half hour cut size down, turn over and brush with butter, nutmeg and brown sugar and cook for another half hour. It's like candy and can even be served for desert with some butter pecan ice cream. Stuff the center is good too.
My kids tease me that I'd eat a car tire if it was topped with Parmesan.