2 medium butternut squashes
1 lb. lump crab meat
1/2 large onion (chopped)
1 head of garlic
6 tbls. Cream cheese
2-3 tbls. Olive oil
Dozen strands of saffron (optional)
- Halve squashes and place face down on sheet pan with 1/4 inch of water in the pan. Roast for 45 min to one hour, until soft (can be done well in advance).
- Sauté onion in olive oil until translucent and starting to brown. Add garlic (diced or put through garlic press). After a few minutes add squash (scraping the squash out of the skins) and the saffron. Mix until combined.
- Add cream cheese and continue to cook/mix until hot and fully combined.
- Add crab, mix until combined. Put into casserole dish ( I actually did my sautéing in a cast iron skillet so I left it in there instead) and put into 300 degree oven for one hour. You could probably add some shredded Parmesan cheese to the top too. Eat with salt, pepper, and tabasco or hot sauce of your choice