Lucky for us, our garden yielded some really awesome squash! This is a dish that we all enjoy so much and it’s really great if the squash is small and you can give an entire squash per person. It’s a bit time consuming to make but so worth the effort!
You can adjust the amounts you need according to how many people you are serving. I am serving three adults.
Slice your quash in half. Dig out seeds. Put them upside down on a glass pie plate that has about 1 cup of water in it. Microwave on high for about 6 minutes, or until they are fork tender. Now, put your squashes right side up on a baking sheet. (use rolled up tinfoil to make them stand up secure) Butter the insides generously, salt and pepper them and sprinkle with brown sugar. Set aside.
Peel and boil your potatoes with a few handfuls of kale thrown right in with the potatoes, I also heavily salt the water as I find doing this gives a nice balance of salt in the potatoes. After your potatoes are nice and soft, drain. Add 1/4 butter, 1/2 cup of cream or milk and about 1/2 tsp. black pepper. Now, with a hand mixer, whip them well. Set aside.
While all the above was going on, fry up a pound of lean ground beef with a generous amount of onion, lots of onion. I put in two whole medium onions. Add to this 1.5 cups of beef broth and thicken with a mixture of water and cornstarch. Set aside.
Grate a good cup and a half of sharp cheddar cheese. Set aside.
Okay, now you are done setting things aside. Preheat oven to 400 degrees F. Pile meat mixture into your squash halves. Be generous, you want to use it all up. Now pile on those creamy potatoes. Now cover in cheese. Bake for about 45 minutes. (all ovens are different, check for doneness after about 30 minutes). Oh yeah, oh yeah. Good eating!! Click the pictures….