I see a lot of squash boats in my future this fall! The perfect comfort food and nutritious too.

Beautifully Delicious Butternut Boats

1 butternut squash
1 white onion
Olive oil
1/2 cup water, divided
1/4 teaspoon sea salt plus more to taste
Black pepper to taste
1 cup sliced white mushrooms
2 cups chopped curly kale
¼ teaspoon cumin

Pre-heat oven to 400 degrees. Slice ends off butternut squash and then slice down the center lengthwise. Coat with olive oil, sea salt, and black pepper. Place face down on a baking sheet lined with parchment paper. Cook 40-45 minutes until fork tender.

Meanwhile, caramelize onions. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Slice onion thin into half moons and transfer to pot with a dash of sea salt. Stir once to coat in the olive oil and sea salt. Cook 10 minutes undisturbed. After 10 minutes, reduce heat to medium-low, add 1/4 cup water and stir, scraping brown bits from the bottom of the pot. Continue cooking 45 minutes - 1 hour, stirring/scraping occasionally and adding more water as needed.

Add mushrooms to the pot with the onions. Stir to combine. Cook until mushrooms are soft, about 7 minutes. Add kale, another tablespoon of olive oil and salt and pepper to taste. Stir and cook 2-3 more minutes until kale is wilted.

Once butternut squash has finished roasting, scoop flesh about 1 inch deep. Add squash to pot with onions, mushrooms, and kale. Add dash of sea salt and cumin. Stir to combine. Divide mixture evenly back into squash shells. Enjoy!