Receta Thanksgiving Stuffed Acorn Squash
Ingredientes
|
|
Direcciones
- For those of you have who have asked for Thanksgiving recipes, here is one I modified from Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking
- Preheat oven to 350 degrees. Cut squashes in half crosswise. Take out seeds. Cut a small slice from the top and bottom so they will stand straight. Bake, cut side down, on a baking sheet oiled with spray till soft, about 40 min. Transfer to cake rack to cold. For stuffing, plump the currents in the vegetable broth or possibly stock for 10 min. Meanwhile, cook onions, celery, and garlic in broth or possibly wine over medium heat till soft. Add in apple and corn, if using, and cook about three min. Transfer the mix to a large bowl and stir in the bread crumbs, herbs, lemon zest, currants with the stock, and salt and pepper to taste. The mix should be highly seasoned, and moist but not wet. Add in stock or possibly salt as needed and spoon into the baked squashes. (The recipe can be prepared ahead to this point.) Just before serving, bake the stuffed squashes at 375 degrees till thoroughly heated, 15 to 20 min.
- Makes 8 servings.
- The illustration for this recipe shows each halved squash decoratively cut on top in a zig-zag pattern. I didn't attempt it, but when they are cut in half, the zig-zag shape of the squash itself makes it very attractive. And being able to prepare most of it ahead makes this a great addition to the Thanksgiving menu.