(either a Buttercup, Kabocha, or Green Hokkaido) that is 3 to 3 ½ pounds
1 pound fresh chanterelle mushrooms
4 ounces unsalted butter
¼ cup extra virgin olive oil
1 large (8 ounces) onion, peeled, finely chopped
1 large clove garlic, peeled, finely minced
¼ cup heavy cream
¼ cup crème fraîche
- 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.
- 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.
- 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.
- 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.
- 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.
- from Chef Tyler Gray of Seattle, Washington