Thursday, January 22, 2009

Stuffing stuffed squash

I won't do this too often, but this recipe is right out of my last cookbook, Cook This
When people ask me which recipe I make the most often, I simply tell them to turn to page 25 and go at it. 
Once they try it, they understand why.
And I think you will, too.
(serves 2, but easily doubled)
1 small acorn squash
drizzle of olive oil
1 tsp unsalted butter
1 shallot, chopped
1/2 Macintosh apple, chopped
2 Tbsp chopped celery
2 Tbsp chopped pecans
1/2 tsp crumbled dried sage
2 Tbsp breadcrumbs
salt and pepper to taste
2 or 3 slices havarti cheese, chopped
Preheat oven to 375 degrees F. Line a cookie sheet with foil.
Cut squash in half lengthwise and scoop out seeds. Drizzle the inside of each half with olive oil, then put cut side down on the cookie sheet. Roast for 40 or 50 minutes or until soft.
Meanwhile, in a small frying pan, melt butter over medium heat. Saute shallot, apple, celery, pecans and sage until apple and celery are soft. 
Remove cooked squash from oven, scoop out most of the cooked innards, and stir into vegetable mixture. Stir in breadcrumbs, salt and pepper.
Re-stuff squash halves and top with cheese. Put back in oven until cheese melts.

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