Butternut Boats

Directions

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 375° 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.