This recipe is from the cookbook Jacques Pepin's Kitchen: Encore with Claudine, by Jacques Pepin.

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Stuffed Butternut Squash

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 saute 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 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.

Makes 4 servings.