I made a large batch of this in early Summer to serve next to some Bourbon and Sake marinated Rib-eyes. We ate it on a lake in North Louisiana but the enjoyment would not be compromised by having it in a non-aquatic environment.
1Start early in the day by caramelizing the Sweet Onions in about 2T or Butter and 1T of Olive Oil with a little salt. Just put it all in a small saucepan and cover, then cook for about 4 hours on low heat. Just check on it from time to time.
2About 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.
3Grease 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.
4In a large skillet heat a little Olive Oil and sauté the Crawfish Tails for about 20 minutes, the add the Bell Pepper, Garlic, Thyme and Brandy; taking care not to light yourself on fire. Reduce for about 5 minutes over medium heat.
5Stir in the cubes of Brie. Add some White Wine if the mixture starts to get too thick
6Remove the Squash meat from the skin and place in a large bowl. Add the now Caramelized Sweet Onions to the simmering pan and stir to combine.
7Pour the Crawfish and Onion mixture into the bowl with the Squash and combine until there are no large chunks of Squash. Add the Bread Crumbs, holding back about ½c. Fold in the Eggs and a little Cream, if you have it. Try not to over work the mixture.
8Place this mixture in a greased casserole dish and sprinkle the remaining Bread Crumbs and grated Parmesan Cheese over the top. Bake at 350F for about 30 minutes.
9Wake up in the middle of the night and have some leftovers.