Twice-Baked Butternut Squash

Ingredients:

• 1 large butternut squash (1.3-1.8 kg), halved and seeded
• 700 g sweet potatoes, cut in half lengthwise
• 1 tbsp. l. olive oil
• 1/3 cup heavy cream
• 90 g unsalted butter, cut into small pieces
• 90 g crumbled goat cheese
• 1 green onion, thinly sliced
• 1/4 cup shelled pumpkin seeds

Preparation:

1. Preheat the oven to 425°F (220°C) and place the squash and sweet potato on a baking sheet. Brush the squash with half the olive oil, then mix the remaining oil with the sweet potato, then season with salt and pepper. Turn the squash and sweet potato skin-side down on the baking sheet and pierce the skin of the squash with a fork. Bake until the squash flesh is very tender and golden brown and the sweet potato is cooked through, 1 hour 10 minutes to 1 hour 30 minutes.
2. Switch the oven to grill mode.
3. Scoop the sweet potato flesh into a bowl (remove the peel). Scoop out the pumpkin flesh, leaving a 1/2-inch layer of the peel, and add it to the bowl with the sweet potato along with the heavy cream, butter, 2 teaspoons of salt, and a pinch of freshly ground black pepper. Mash with a potato masher until smooth. Place the pumpkin peels on a baking sheet and evenly distribute the filling among them.
4. Sprinkle with crumbled goat cheese, then broil until bubbly, 1 to 2 minutes. Top with green onions and pumpkin seeds before serving.