Category: Squash

CHESTNUT STUFFED SQUASH WITH LEEKS & APRICOTS

11/15/2017

Serves: 6

1 4 to 5 lb. edible squash
3 tablespoons honey, divided
1 tablespoon butter
2 tablespoons olive oil
2 medium leeks, cleaned and thinly sliced
7 oz. roasted or steamed chestnuts, roughly chopped
5 oz. dried apricots, diced
½ cup dry white wine
2 teaspoons shredded fresh sage leaves
2 tablespoons of plain raw pumpkin seeds
Salt and freshly ground pepper to taste

Preheat the oven to 350º.
Slice the top off the squash and set aside.
Scoop the seeds and strings from the squash and discard.
Brush the flesh of the squash and the inside of the lid/top with 2 tablespoons of the honey. Place the lid on the squash and place the whole into a baking dish.
Place the baking dish into the oven and bake until the flesh is tender but not mushy, about 25-30 minutes.
Reserving the squash shell and lid, scoop the flesh from the squash, chop it and set aside.
In a large sauté pan, melt the butter and mix it with the olive oil over low to medium heat.
Add the leeks and sauté until translucent. Add the squash flesh, apricots and half the wine. Stir while continuing to cook until apricots are softened.
Add the chestnuts, sage, remaining honey and remaining wine. Blend well and cook for another 5 minutes.
Add the pumpkin seeds and season lightly with salt and pepper. Mix well. Stuff the squash shell with the mixture. Top with the lid and serve.

Note: This can readily be made in advance and reheated when needed. Just add a bit of broth or white wine to the stuffing to maintain the moistness.

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LAMB STUFFED ACORN SQUASH

4/12/2017

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Serves: 4

2 acorn squash, split in half, de-seeded
1 lb. ground lamb
1 yellow onion, thinly sliced
1½ cups shitake mushrooms, cleaned, and diced
2 medium cloves garlic, pressed
½ cup diced red bell peppers
2 tablespoons good olive oil, divided, plus some for brushing
½ cup beef, chicken or vegetable broth
¾ cup minced or shredded mint, parsley or chives, divided

Preheat oven to 375º.
Brush the inside of the squash with a bit of olive oil, then season with salt and fresh pepper. Place all four halves in a baking dish or sheet and place in the oven for about 20 minutes, depending on the thickness of the squash pulp. Flesh should be firm but not hard when pierced with a toothpick.
In a large sauté pan, heat 2 tablespoons of olive oil. Add the onions, garlic and peppers. Sauté, stirring occasionally, until the onions are translucent.
Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.
Add the broth. Cook for an additional 2 to 3 minutes.
Using a slotted spoon, remove the vegetables to a bowl and cover. Reserve the remaining liquid in the pan.
Add the ground lamb to the pan and sauté very briefly, stirring and tossing to brown the surface evenly. Remove the pan from the heat.
Add the vegetables back into the pan with the lamb. Add half of the mint and mix well.
When the squash are ready, loosen the flesh from the walls of the hull with a large spoon but leave in place. Fill each one with the lamb mixture.
Place the stuffed squash in the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.
Place the squash on a serving dish, sprinkle the top of each with the remaining mint and serve.

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CHESTNUT STUFFED SQUASH WITH LEEKS & APRICOTS

LAMB STUFFED ACORN SQUASH

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