Carrot Stuffed Squash

Subject: Carrot Stuffed Squash Mon Nov 10, 2008 9:55 pm

4 large crookneck squash

4 large carrots, peeled and cut into 1 inch pieces

2 tbsp butter, divided

1 cup chopped onion

1 tsp honey

1/2 tsp cinnamon

Salt to taste

Freshly grated Parmesan cheese

Preheat broiler

Cook squash in large saucepan of boiling water until tender, about 8 minutes

Using slotted spoon, remove and drain

Halve lengthwise and scoop seeds from centers

Place halves on broiler pan

Set aside

Cook carrots in same saucepan of boiling water until soft, about 15 minutes

Meanwhile, melt 1 tbsp butter in medium skillet over medium heat

Add onion and stir until golden and beginning to brown, about 10 minutes

Set aside

Drain carrots

Transfer to food processor or blender

Add onion, remaining butter, honey, cinnamon and salt

Puree

Mound mixture in squash

Top with Parmesan cheese

Broil until golden, about 5 minutes

Serves 8