HAM AND CHEESE STUFFED SQUASH

Ingredients:

1 Sweet Dumpling Squash or other favorite squash
½ Cup Willow Creek Ham, Cubed (omit for a savory veg meal)
½ Cup Farmer John’s Parmesan Cheese, Shredded
¼ Cup Walnuts, coarsely chopped
1-2 Sprigs fresh sage
Olive Oil, for drizzling/sautéing 
Coconut Oil or Lard for sautéing 
Salt & Pepper
 

Directions:
Preheat oven to 375 degrees.
 
Cut squash in half and remove seeds. Drizzle the inside with olive oil and salt, and arrange in a rimmed baking sheet.  Bake for 30-45 minutes or until flesh is easily pierced with a fork.
 
While the squash is baking, shred your cheese and put it in a small serving bowl.  Over a small pan on low-medium heat, toast the walnuts until fragrant and browned (but not burnt). Remove walnuts to a small serving bowl and set aside.  Remove the leaves from the sage sprigs. In the small pan, heat enough olive oil to just lightly coat the bottom of the pan. Once shimmering, add the sage leaves and allow them to crisp up, taking care to not let them burn. Remove sage to a small plate or serving bowl.
 
With about 5 minutes cooking time left on the squash, cube the ham if you haven’t already, and sauté it in a touch of Coconut oil or lard just to warm it through and brown some edges in the process. Remove ham to a bowl.
 
Arrange squash halves on plates or in a bowl (ideal, if they’ll fit!). If you’re feeding more people or your squash(es) are varying sizes, feel free to scoop the squash out and into a bowl and mash it together.
 
Arrange the ingredients on the counter in this order…
Squash
Ham
Cheese
Walnuts
Sage
Salt & Pepper
 
Grab a bowl and build your own.