Gildrien Farm
  • Home

Stuffed Winter Squash

9/23/2014

0 Comments

 
A perfect fall dish - warm, filling, and so delicious. The sweetness of the squash is offset by the richness of the sausage and ricotta, the slight crunch of carrots and celery, and little bursts of tart cranberries. Make it with acorn or other smallish squash and give each person a half for a whole meal, or use a big butternut and serve alongside roast chicken and Brussels sprouts or a kale salad. The filling also makes an excellent gluten-free substitute for stuffing, come Thanksgiving!
To serve 2 as a main course, or 4 as a side.

1-2 acorn, festival, or other favorite winter squash (
we often roast an extra squash just for the filling, but you don't have to.)
1 lb Italian sausage
1 tsp Italian seasoning
3 stalks celery, or 1/2 medium celeriac, peeled
3 medium carrots
1 medium onion
1 head garlic
1 cup cooked rice (optional)
1/2 cup dried cranberries, or currants
1/2 cup sliced almonds or pine nuts
1 cup ricotta
1/4 cup Parmesan cheese (optional)

Heat oven to 375°. Halve and seed squash, reserving seeds for roasting if desired. Coat lightly with olive oil or butter and place cut-side-down on a baking sheet. Tuck the garlic into one of the squash cavities. Roast until tender when pricked with a fork, approximately 45 minutes. Don't overcook, or the shell won't hold up to stuffing.

Meanwhile, chop the onion, carrots, and celery into small pieces. Saute onion in plenty of olive oil or butter until just starting to brown, then add carrots, celery, and Italian seasoning. Cook until just tender. Remove to a plate, and cook the sausage until browned. In a large bowl, mix vegetables, sausage, rice, raisins, and nuts.

When squash have finished roasting, remove from oven and let cool enough to handle. (Leave the oven on!) Scoop out the flesh, leaving at least 1/2 inch in two shells for stuffing.
Add the squash to rest of the filling, and mix well. Stir in the ricotta, and taste for salt and pepper.

Mound the filling back
into two squash shells. Sprinkle with Parmesan and drizzle with olive oil. Return to the oven and cook until filling is heated through and cheese is melted. Enjoy!
0 Comments



Leave a Reply.

    Categories

    All
    Bacon
    Beans
    Beets
    Bok Choi
    Broccoli
    Brussels Sprouts
    Cabbage
    Carrots
    Cauliflower
    Celeriac
    Chives
    Cilantro
    Corn
    Cucumbers
    Dessert
    Eggplant
    Fall
    Fennel
    Garlic
    Greens
    Kale
    Lettuce
    Main Dishes
    Meat
    Onions
    Pasta
    Pears
    Pea Shoots
    Pickles
    Potatoes
    Putting Up
    Radishes
    Ramps
    Rhubarb
    Rice
    Rutabagas
    Salad
    Scapes
    Side Dishes
    Snacks
    Soup
    Spinach
    Spring
    Squash
    Summer
    Sweet Potato
    Tomatillo
    Tomatoes
    Winter
    Zucchini

    Other Good Places to Find Recipes

    Websites
    Everyday Chef
    Chow Recipes
    Eating Well
    The Kitchn
    Martha Stewart
    WTF is this vegetable?
    Eating What We Grow (PDF)

    Cookbooks We Like
    Local Flavors
    Vegetarian Cooking for Everyone
    Chez Panisse Vegetables
    Flatbreads and Flavors
    Wild Fermentation
    The Art of Simple Food
    Feeding the Whole Family

    Putting Up
    Storage Guidelines for Fruits & Vegetables (PDF)
    The Zen of Food Preservation (PDF)
    101 Jam Recipes
    Making Sauerkraut

    RSS Feed

Powered by Create your own unique website with customizable templates.