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1
Start early in the day by caramelizing the Sweet Onions in about 2T or Butter and 1T of Olive Oil with a little salt.
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2
Just put it all in a small saucepan and cover, then cook for about 4 hours on low heat.
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3
Just check on it from time to time.
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4
About 3 hours in, halve the Squashes and scoop out the seeds, discarding or toast and eat them, if you are into that kind of thing.
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5
Grease a baking pan with some Corn Oil and put the Squash, cut side down, on the sheet and put into a 400F oven for about an hour.
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6
In a large skillet heat a little Olive Oil and saute the Crawfish Tails for about 20 minutes, the add the Bell Pepper, Garlic, Thyme and Brandy; taking care not to light yourself on fire.
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7
Reduce for about 5 minutes over medium heat.
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8
Stir in the cubes of Brie.
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9
Add some White Wine if the mixture starts to get too thick
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10
Remove the Squash meat from the skin and place in a large bowl.
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11
Add the now Caramelized Sweet Onions to the simmering pan and stir to combine.
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12
Pour the Crawfish and Onion mixture into the bowl with the Squash and combine until there are no large chunks of Squash.
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13
Add the Bread Crumbs, holding back about 1/2c.
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14
Fold in the Eggs and a little Cream, if you have it.
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15
Try not to over work the mixture.
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16
Place this mixture in a greased casserole dish and sprinkle the remaining Bread Crumbs and grated Parmesan Cheese over the top.
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17
Bake at 350F for about 30 minutes.
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18
Wake up in the middle of the night and have some leftovers.
