I saw this in the paper, and wanted to share it, cuz, "Whether you have vegetarians or just plain veggie lovers at the table, this squash -- stuffed with layers of rice, dried fruit, vegetables, and chestnuts -- will impress and satisfy." And, isn't that what FOOD is all about - sharing the love and thankfulness we feel about being together at one table?? Remember when I use an asterisk*, it denotes changes I would make or suggestions...
(serves 8-12)
Ingredients for the squash:
1 large (3 lb.) butternut squash, washed and dried
1/2 t. kosher salt
Ingredients for the glazed onions:
1 T. EVOO (extra virgin olive oil)
1 red onion, thinly sliced
1 T. balsamic vinegar
2 T. sugar (I use Sugar in the Raw or turbinado sugar*)
Ingredients for rice:
1 cup cooked wild or black rice (I would use a pilaf of both*)
1/3 cup dried apricots (I use the plump "fancy" ones that are softer*), chopped
1 T. freshly squeezed lemon juice
1/2 t kosher salt, or more as needed
1/4 t. freshly ground black pepper
1/8*-1/4 t. ground cayenne pepper
1 cup whole cooked vacuum-packed chestnuts, chopped
1/2 cup mixed nuts, chopped
1 t. dried sage
1/2 t. paprika (I would use smoked* paprika)
Ingredients for the mushrooms:
1 T. EVOO (extra virgin olive oil)
1 cup (about 4 oz.) cremini mushrooms, washed, dried, and sliced
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
For the assembly:
1/2 cup cranberry sauce
2 roasted red bell peppers
3 sun-dried, rehydrated if not oil packed, and chopped
1/2 cup lightly packed baby spinach leaves
1 T. fresh lemon juice
1. For the squash: Preheat the oven to 350. Line a rimmed baking sheet with parchment paper. Use a very sharp knife to split the squash in half lengthwise, then place the halves - cut side down on the baking sheet. Bake on the middle rack for 45 min., or until just soft pierced through the skin with a skewer. Turn cut sides up, season lightly salt and let cool while you prepare the remaining components.
2. For the glazed onions: Pour the oil into a large skillet over med. heat. When it shimmers, add the onion and cook, tossing frequently, until it starts to soften, five min. Stir in the vinegar and sugar, reduce the heat to med. low and cook until the onions are soft and the syrup is sticky, 10 min. Transfer to a bowl, and rinse out the skillet.
3. For the rice: Combine the rice, chestnuts, apricots, nuts, lemon juice, sage, S&P, and paprika in a large bowl, stirring until thoroughly incorporated. Taste, and add more salt, as needed.
4. For the mushrooms: Set the rinsed-out skillet over med. heat, and pour in the oil. When it shimmers, add the mushrooms and garlic; cook for 5 min., stirring frequently, until the mushrooms soften and exude their liquid and it evaporates. Remove from the heat and season lightly with S&P.
5. To assemble, scoop out the fibrous matter and seeds from the squash and discard (or save seeds for another use), then scoop out a 2" channel of flesh, chop or break it up, and mix into the rice. Spoon the cranberry sauce into one of the squash halves, spreading it thinly in the cavity. Add enough of the rice mixture so it is slightly mounded and rises above the edge of the squash; you can spoon any remaining rice on the squash's serving platter.
6. Next, layer in this order: The roasted peppers, the glazed onions, the mushrooms, and sun-dried tomatoes. Toss the spinach with the lemon juice, then scatter the leaves on top. Place the other squash half on top, cut side down, lightly pressing if needed to help balance the roast. Use skewers to secure it, or tie with kitchen twine in 3 even spaced spots. Return to the oven and bake (350 degrees) for an additional 15 min. or until the filling is heated through.
8. Remove the skewers or twine. Use a serrated knife to cut the squash roast crosswise into 8 thick slices, or 12 thinner ones depending on the appetite of your guests. Serve warm.
"Our lives are better off in God's hands than in our own."
:Love,
Machete Milletti
No comments:
Post a Comment