“This isn’t happening to you for a reason. Well, one reason: I enjoy it!”~Ramsay Snow
If Ramsay Snow had just tried this stuffed squash, Theon Greyjoy might still have his… sausage. Alas there is no sausage in this recipe, though there are some pine nuts. For Reek’s sake, let’s continue.
Start by removing the insides of the squash, including all the stringy bits.
Then sprinkle some onion powder, garlic powder, salt, and pepper on some parchment paper. Place the squash cut side down. Then place into the oven at 350 F for 30 minutes.
While your squash cooks, saute the onions, carrots, pine nuts, and herbs in a pan over medium high heat.
When the squash has cooked for ~30 minutes, remove it from the oven and flip over to reveal the cavity.
Then fill ’em up! Spoon as much of the mix into the empty squashes! Grate some of your cheese of choice over the top of the squash, poking in larger crumbly bits when you can. Then back into the oven for another 10-20 minutes or until the squash is soft.
“If you think this has a happy ending, you haven’t been paying attention.”
Just kidding! This, unlike Game of Thrones, this recipe actually has an ending, and it’s DELICIOUS. And no one died. The end.
House Bolton Stuffed Squash | Game of Thrones Recipes
- Preheat oven to 350 F. Clean your squash, cut in half and remove all seeds and stringy bits.
- Dust a piece of parchment paper with garlic powder, onion powder, salt, and pepper. Place the squash cut side down onto the parchment and place in the oven for about 30 minutes.
- While your squash cooks, melt the butter then saute your mushrooms, onions, garlic, and carrots in a pan over medium heat. When the onions are beginning to brown, add 1 tbs soy sauce.
- Then add the pine nuts, herbs, and season with salt and pepper. Saute another 4-5 minutes, stirring constantly. Remove from heat until squash are ready to come out of the oven.
- After 30 minutes, remove the squash from the oven and carefully flip to reveal the empty side. Fill generously with the pine nut mix, grate Whiskey cheddar cheese over the tops, poking in any crumbly bits, then pop the squash back into the oven for an additional 15 minutes or until the squash is soft.