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
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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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
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June 2025
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