Stuffed Butternut Squash

Stuffed Butternut Squash

Here is a great fall recipe to warm up those chilly days. Kick it up with a little Mesquite Pacific Sea Salt! This recipe is Gluten-Free, Vegetarian, Egg Free, Soy Free.

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Soften squash in the microwave until tender. Preheat the oven to 450° F. Halve the butternut squash, scoop out the seeds. Arrange the halves on a greased baking tray. Scoop out the flesh and place in a bowl. Add yogurt, mint, cumin, spring onions, Mesquite Smoked Pacific Sea Salt, and pepper. Mix well, spread mixture into the butternut squash halves. Top with shaved Pecorino cheese and sprinkle with dried oregano and cook for 10 minutes.


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