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Credit: J. Savage Gibson; Styling: Trinda Gage

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut squash in half crosswise; remove seeds. Place squash halves, cut side up, in a greased 15- x 10-inch jellyroll pan; add butter evenly to squash halves.

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  • Bake at 350° for 45 minutes to 1 hour or until tender.

  • Drain oysters, reserving half of liquid. Place oysters and reserved liquid in a large saucepan; cook over medium-high heat, stirring occasionally, until oysters begin to curl. Stir in soup; spoon evenly into squash halves. Sprinkle with bacon and parsley.

  • Bake at 350° for 5 minutes.

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