
If you have a miscellaneous crate of various squashes sitting around in your kitchen as we do, you might be interested in a recipe for stuffed squash. Of course, there are several ways one might stuff a squash, but my experience is limited on the matter. Below you'll find the recipe we tried the other night. It was delicious.
How do you stuff your squash?
Ingredients:
2 acorn or butternut squashes
1/2 cup chopped onion
3 cloves minced garlic
1/2 tsp. dried sage
1/2 tsp. dried thyme
3-4 T. butter
1 cup coarsely crumbled bread
1/4 cup chopped walnuts
2 T. freshly squeezed lemon juice
1/4 cup dates
1/2 cup grated cheddar cheese
Salt and pepper
Grated Parmesan
Procedure:
Preheat oven to 350°F
Split your squashes in half lengthwise down the middle and remove the seeds. Turn them faced-down on an oiled tray and bake for 30 minutes. Check tenderness, and bake another 10-15 minutes longer if necessary.
While the squash is baking, saute the onions, garlic, and nuts in butter over medium-low heat until the onions are translucent and the nuts are browned. Add the bread, herbs, lemon juice, and the dates and cook over low heat for 5 or 6 minutes. Salt and pepper to taste. Remove from heat and mix in the cheese.
Remove squash from oven and face upright when the meat is tender. Fill the cavities of the squash with the stuffing. Place stuffed squash on a cookie sheet and cover all with one sheet of foil. Bake at 350°F for 25-30 minutes. Top with grated Parmesan and serve.
Adapted from the Moosewood Cookbook.











