Tuesday Recipe: Baked Stuffed Winter Squash

December is National Winter Squash and Root Vegetable Month. These hearty vegetables are perfect for this time of year and today, we celebrate with our featured Tuesday Recipe: a Baked Stuffed Winter Squash. Let’s take a look at how to make this delicious side or main dish below.


What You’ll Need:

3 acorn squash, halved and seeded

1 lb sweet Italian sausage

1 medium onion, chopped

1 stalk celery, chopped

1/2 cup dry bread crumbs

1/2 cup raisins

1/2 cup chopped pecans

1 egg, beaten

1 tablespoon olive oil

1 teaspoon dried thyme

Directions:

1. Preheat oven to 350°F.

2. Place squash halves cut side down in baking pan(s). Fill pan with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.

3. While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender.

4. Next, add in the sausage and thyme to the skillet mixture. Cook and stir until evenly brown.

5. Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher; try our Stainless Steel Food Mill with Screens (seen here to the right).

6. Add the cooked sausage mixture to the mashed pulp, mix in the egg, bread crumbs, raisins, and pecans.

7. Scoop completed filling into the reserved rinds. Set stuffed squash back in the baking pan(s).

8. Bake 25 minutes in the 350°F oven, until heated through. Makes approximately 6 servings.

~ Browse more Cooks Tools & Kitchen Accents at Sturbridge Yankee Workshop today.


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