Recipes Coffee-Baked Squash with Crème Fraîche Be the first to rate & review! 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. By Daniel Patterson Daniel Patterson Daniel Patterson is a James Beard Award-winning chef and restauranteur from California renowned for his modernist aesthetic and innovative use of aromatherapy-inspired essences. His Michelin-starred flagship restaurant Coi was one of the top fine dining establishments in the San Francisco Bay Area for more than a decade. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Active Time: 10 mins Total Time: 1 hrs 30 mins Yield: 4 Ingredients 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 Directions 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. 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. Rate it Print