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Loaded Butternut Squash


1 butternut squash, halved

5 green onions (sliced and reserve some of the greens for garnish)

1 clove of garlic, minced

2 T tomato puree

4 tomatoes

1 cup egg plant, cut into 1/2 inch pieces

1 green bell pepper

1/2 cup basil

1/4 cup grated cheese (I used swan bros sharp cheddar)

2 Brats (I used Grassroots ranch green pepper and onion brats)



 Drizzle halved BNS with olive oil and sprinkle with salt, put face down on a rimmed cookie sheet and bake at 380 for 20 mins until soft and "scoopable".  While BNS is baking put brats in the oven too in a separate pan.  Bake until cooked through (170 degrees).  Allow to cool a little before slicing and set side. In your favorite lodge cast iron skillet heat olive oil then add green onions and garlic and cook until starts to turn brown, add tomato paste and be patient with it, wait until it turns a dark, deep red.  If you rush this you will still have a good tasting dish, but wait for the paste to change to that deep red and you will have a FANTASTIC  dish! I use the tomato paste in the tube, its usually in the grocery store with the canned tomatoes and looks like a tube of toothpaste!!

To the skillet add eggplant, tomatoes (on top of the eggplant), bell pepper, cover and cook for a good 15 mins until egg plant it soft.

Once BNS is cooked, scoop out most (but not all) of the flesh and mix into the eggplant goodness in the skillet.  Add the basil and allow to stay on the heat for a couple minutes.

Reload the BNS with the goodies from the skillet, place one brat onto each half and top with cheese, broil until cheese is melted and starting to turn golden brown. Top with greens from green onions.



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