Comprehensively Stuffed Squash -- a Moosewood Recipe |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is a favourite recipe that comes from the original Moosewood Cookbook - a cookbook in my collection that is quite tattered and oh so loved. In fact, Mom, my sister, and I all have and adore our copies. This is a recipe that is often made for Thanksgiving or Christmas, and includes Mom's optional additions below. Most definately serves as a main course for a vegetarian (but not vegan, well, not without some substitutions. ) This makes four main dish servings, or eight side dish servings, maybe ten, depending on your holiday spread. Ingredients:
2 acorn squash or 2 butternut squash |
1/2 cup onion, chopped |
1 garlic clove, crushed |
1 stalk celery, chopped |
3 -4 tablespoons butter |
1/2 teaspoon sage, rubbed |
1/2 teaspoon thyme |
1 cup whole wheat bread, crumbed |
1/4 cup walnuts, chopped |
1/4 cup sunflower seeds |
1/2 lemon, juice from |
1/4 cup raisins (optional) |
1 cup cheddar cheese, grated |
salt, to taste |
pepper, to taste |
1/4 cup pumpkin seeds (mom used these instead of the sunflower, but i think both would be lovey!) |
1 cup cottage cheese |
1 egg |
1/2 cup parmesan cheese |
1/2 cup apple, chopped |
Directions:
1. For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
2. Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
3. Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
4. Bake, covered, 25 minutes.
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