marsha-tbay
Well-known member
James McNair's Squash Cookbook
Cranberry Stuffed Winter Squash
2 small or one large winter squash
1 Tblsp. unsalted butter, melted
salt
2 Tblsp. unsalted butter
1/2 C. minced shallot or finely chopped yellow onion
1 tsp. minced garlic
2 C. coarsely chopped unpeeled tart apple
1/2 C. coarsely chopped fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 C. unseasoned fine dry bread crumbs
1 C. freshly grated cheddar, jack, or swiss cheese
1/4 lb. sliced smoked bacon
Preheat oven to 400F.
Cut the squash in half lengthwise and scoop out seeds and stringy
portions. Brush the cut sides of the squash halves with the melted
butter and season to taste with salt. Arrange, cut side down, on a
lightly greased baking pan. Pour in hot water to a depth of 1/2 inch
and bake until barely tender when pierced with a wooden skewer,
about 35-45 minutes.
Melt 2 Tblsp. butter in a skillet over medium-high heat. Add the shallot or onion and saute until almost soft, about 4 minutes. Stir
in the garlic, apple, and cranberries and saute until the apples are soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.
In a bowl, combine the apple mixture, bread crumbs, and cheese.
Mound in the cavities of the baked squash halves and arranbe in a baking dish. Bake until the squash is tender, the filling is heated
through, and the cheese melts, about 20 minutes.
Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on paper towels, then crumble.
Remove the squash from the oven, sprinkle with the crumbled bacon,
and serve hot.
Cranberry Stuffed Winter Squash
2 small or one large winter squash
1 Tblsp. unsalted butter, melted
salt
2 Tblsp. unsalted butter
1/2 C. minced shallot or finely chopped yellow onion
1 tsp. minced garlic
2 C. coarsely chopped unpeeled tart apple
1/2 C. coarsely chopped fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 C. unseasoned fine dry bread crumbs
1 C. freshly grated cheddar, jack, or swiss cheese
1/4 lb. sliced smoked bacon
Preheat oven to 400F.
Cut the squash in half lengthwise and scoop out seeds and stringy
portions. Brush the cut sides of the squash halves with the melted
butter and season to taste with salt. Arrange, cut side down, on a
lightly greased baking pan. Pour in hot water to a depth of 1/2 inch
and bake until barely tender when pierced with a wooden skewer,
about 35-45 minutes.
Melt 2 Tblsp. butter in a skillet over medium-high heat. Add the shallot or onion and saute until almost soft, about 4 minutes. Stir
in the garlic, apple, and cranberries and saute until the apples are soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.
In a bowl, combine the apple mixture, bread crumbs, and cheese.
Mound in the cavities of the baked squash halves and arranbe in a baking dish. Bake until the squash is tender, the filling is heated
through, and the cheese melts, about 20 minutes.
Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on paper towels, then crumble.
Remove the squash from the oven, sprinkle with the crumbled bacon,
and serve hot.