Stuffed Butternut Squash

This is a refreshing change from the à la Gerber preparation that too frequently befalls the hapless squash. EAT THE SKIN, it's eminently edible and good for you.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  small  butternut squash
• 2⁄3 cup dates, chopped
• 1  medium onion, chopped
• 2  slices bacon, chopped
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
•  stock

Directions

1. Remove the top as if cutting a jack-o-lantern and remove seeds and string. Remove the little 'button' from the bottom. Failure to do this will result in bad words being said when it comes time to slice.
2. Cook bacon till crisp and reserve. Drain and reserve fat from pan leaving only enough to sauté onion until it becomes translucent.
3. Chop enough dates so that the total mixture barely fills the cavity and add to the pan with the spices. Chop the bacon and return it to the pan. Add stock as needed to loosen the mixture. It must be stiff enough to slice after cooking but this will turn to cement without some liquid.
4. Fill the cavity with the date mixture and replace the top.
5. Put into a pan with 1/2 inch of water, cover, and bake for 40 - 60 minutes in a 375° oven. Test for doneness by removing the top and inserting a thin knife into the bottom of the squash (that way there are no perforations to spoil the presentation).
6. This makes an impressive presentation when sliced into wedges and surrounded by roasted vegies.