Autumn Squash Filled with Chanterelles

Squash

1. Preheat oven to 425 degrees F. Line small baking pan with foil. Using chef knife, trim a tiny amount of peel from bottom of squash so that squash stands up straight. Using sawing motion to get through thick, tough skin, carefully insert knife tip at 60-degree angle into top of squash about 2 ½-inches from stem. Cut around top of squash creating 5-inch-diameter lid. Use extreme caution with this operation keeping squash stable on thick towel so it does not slide under pressure of knife. Remove lid; set aside. Scoop out seeds and strings from squash.
2. Place half of butter into squash cavity. Place lid back on squash slightly askew to allow some steam to escape. Roast until flesh is very soft, about 30-50 minutes. Set aside and keep warm while cooking mushrooms.

Mushroom Mixture

1. Trim away any tough woody stems from mushrooms. Swish mushrooms in basin of cold water to remove any dirt; drain. Lay on paper towels to dry.
2. Melt remaining butter in heavy large skillet with straight sides. Add onion and garlic and sauté over medium-high heat until translucent and cooked through. Add mushrooms and toss to coat. As mushrooms absorb butter, add some olive oil a few tablespoons at a time to prevent mushrooms from sticking to pan. Cover pan and continue cooking until mushrooms are tender, about 10 minutes.
3. Stir crème fraiche and heavy cream into mushrooms. Bring to a boil. Remove from heat. Place squash on serving platter. Remove lid and gently scoop flesh away from skin and stir a bit to combine with butter in cavity. Spoon mushroom mixture into squash, replace lid and serve at once.