Butternut Boats

• 3 small butternut squash (about 1-1/2 pounds each)
• 4 large leeks (white portion only), sliced
• 1 teaspoon dried thyme
• 5 tablespoons butter, cubed
• 3 cups chicken broth
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup sour cream
• Minced chives or parsley

1. Cut squash in half; remove and discard seeds. Place with cut side down in a greased 13-in. x 9-in. baking pan. Add 1/4 in. of water to pan.
2. Cover and bake at 375u0b0 for 40 minutes or until tender. Scoop out pulp, leaving about a 1/4-in shell. Set shells and pulp aside.
3. In a large saucepan, saute leeks and thyme in butter until tender. Add pulp, broth, salt and pepper; simmer for 20 minutes. Remove from the heat; cool slightly.
4. Cover and process in a blender until pureed; return to pan and heat through. Spoon into squash shells.
5. Place sour cream in a heavy-duty resealable plastic bag; cut a small hole in the corner of the bag. Pipe a coil of sour cream over squash filling. Beginning at the center, use a toothpick to draw right angles across the piped lines about 1/2 in. apart. Sprinkle with chives.

butternut squash, leeks, thyme, butter, chicken broth, salt, pepper, sour cream, chives

Taken from www.tasteofhome.com/recipes/butternut-boats/ (may not work)