Roasted Goat Cheese-Stuffed Squash

recipe from use real butter

1 butternut or acorn squash, halved and seeded
7 oz goat cheese
2 tbsp garlic
salt to taste
1 tbsp parsley, chopped
1/4 cup Italian bread crumbs
butter


Preheat oven to 425 F.
 
Saute garlic in sauce pan with olive oil.
 
Crumble the goat cheese into a medium bowl
 
Mix in the garlic, parsley, and add salt to taste.
 
Stuff the mixture into the squash halves and set the squash, stuffing side up, in a baking dish.
 
Sprinkle the tops with bread crumbs and top each mound of filling with a tiny sliver of butter.
 
You can put another sliver on the neck of the squash. Bake for 40 minutes. Serve hot.