Stuffed Butternut Squash

Photo: Sam Kaplan for the New York Times

Makes: 4 servings
Time: 2 hours

Ingredients

  • 2 medium butternut

  • 1 ⁄ 4 cup olive oil, plus more for rubbing squash

  • Salt and freshly ground black pepper

  • 1 ⁄ 2 cup dried porcini or other mushrooms

  • 1 medium onion, chopped

  • 1 ⁄ 2 cup dry red wine

  • 1 cup vegetable stock or water

  • 10 fresh sage leaves, chopped

  • Zest of 1 lemon

Instructions

1. Heat the oven to 400°F. Peel and tr…

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