Coffee-Baked Squash with Crème Fraîche

Here is one case in which you shouldn’t buy best-quality ingredients for a dish: The coffee beans that the thin-skinned winter squash bake in cannot be reused, so be sure to use inexpensive ones.


Slideshow:More Cooking with Coffee Recipes


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  • Servings: 4

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  • 1 pound unflavored coffee beans
  • 4 small winter squash, such as delicata or baby dumpling, scrubbed
  • 1/2 cup crème fraîche
  • Salt and freshly ground pepper

How to make this recipe

  1. Preheat the oven to 350°. Spread the coffee beans in a medium roasting pan and nestle the squash into the beans. Roast the squash for about 1 hour, until very tender; turn them halfway through cooking.

  2. Cut each squash in half and scoop out the seeds. Spoon 1 tablespoon of the crème fraîche into each squash half and season with salt and pepper. Serve right away.

Contributed By Photo © Michael Turek Published January 2012

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