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Preheat oven to 400 degrees. Place squash, cut-side down on a baking sheet. Cook until tender, about 45 minutes. Shred with fork onced cooled slightly, then transfer to a lightly oiled casserole dish, sidcarding shell. Do not turn off the oven.
Heat 1 tablespoon oil in a skillet over medium heat. Add onions, mushrooms and basil, and cook until onions are translucent and tender. Season to taste with salt and freshly ground pepper. Add onion mixture and sour crea to the squash and mix well. Sprinkle with parmesan cheese, salt and pepper to taste and top with bread cubes.
Bake in the preheated oven for 15 minutes or until warmed through and the top is lightly browned and toasted.
Submitted by Local Table & Flying S Farms
An easy to make dish with one of winter’s most versatile squashes