Preheat the oven to 400 degrees F.
Split the butternut squash in half lengthwise,
and remove the seeds. Score the flesh of the squash, making 1/2-inch deep cuts
through it one way and then the other (in a checker-board pattern). Arrange the
squash halves, cut side up on a cookie sheet, and place them in the oven for
about 60 minutes or until the flesh is tender when pierced with a fork.
Meanwhile, heat 2 tablespoons of the canola or
olive oil in a large frying pan. When the oil is hot, add the minced scallions
and sauté them for 1 1/2 minutes. Mix in the garlic and ginger, immediately
remove from heat; set aside
When the squash is cool enough to handle, use a
spoon to gently scoop the flesh from the shells (reserving the shells), and add
it to the scallions mixture along with the salt and pepper. Mix well, stirring
until the squash flesh and scallions are well combined but the mixture is still
chunky. Fill the reserved squash shells with the mixture.
In a small bowl, lightly mix the bread crumbs
with the remaining 1 1/2 tablespoons of canola or olive oil; sprinkle the
mixture over the stuffed squash.
Arrange the squash halves on a cookie sheet,
and place them in the oven for about 20 to 30 minutes (a little longer if the stuffing
is cool). The crumb mixture on top should be nicely browned, if it is not, place
the squash under a hot broiler for a few minutes.
Cut each of the squash halves in half
again, and serve one piece per person.
Makes 4 servings.
