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Honeynut or Butternut Squash Stuffed With Herby Mushrooms

PRACTICAL TIP - KNIFE SKILLS 101!:
A paring knife, small and pointy, is ideal for the incisions. Knives which are continually used must always be kept sharp—a blunt or dull knife is dangerous because it requires more pressure and is more likely to slip and cause an injury.
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Servings 4

Ingredients
  

  • 2 honeynut squashes or 1 medium butternut squash,
  • ⅔ cup dry red wine
  • 4 Tbsp extra virgin Greek olive oil
  • 3 garlic cloves peeled and crushed with the side of a knife
  • 5 to 6 juniper berries crushed
  • Freshly ground black pepper
  • For the stuffing
  • 1 Tbsp Greek olive oil
  • 4 scallions trimmed and chopped
  • 2 large garlic cloves minced
  • ½ pound 230 g mushrooms, stems removed and caps cleaned and sliced thin (reserve the stems for another use)
  • 1 tsp dried Greek oregano or thyme
  • 4 Tbsp chopped fresh flat-leaf parsley
  • Greek sea salt and pepper to taste

Instructions
 

  • Trim the stem end off the squash and cut in half lengthwise. Using a spoon, scoop out and discard the seeds.
  • Whisk together the red wine, olive oil, garlic, juniper berries and pepper in a bowl and toss the squash halves or lamb chops in the mixture. Cover and marinate for 1 hour at room temperature or up to 6 hours in the refrigerator.
  • About 20 minutes before cooking the squash, prepare the mushrooms: Heat the 3 tablespoons of olive oil and sauté the scallions and garlic until translucent, about 4 minutes. Add the mushrooms and sauté until the mushrooms no longer exude liquid and the skillet is relatively dry. Season with salt, pepper, oregano or thyme and parsley. Let cool slightly.
  • Remove the squash from the marinade and pat dry. Reserve the marinade. For squash: Preheat the oven to 375F.
  • For the squash: Fill the squash cavities with several spoonfuls of the mushroom mixture. If using squash, brush the flesh with a little additional olive oil and season lightly with salt. Carefully bring the two halves together. Brush the outside with the remaining marinade and a little olive oil. Wrap tightly in aluminum foil and place in a baking pan. Roast for 30-40 minutes, until tender. Remove, open, and serve,
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