| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 3 | Servings | ||
INGREDIENTS
| 3 | Acorn Squash (1 /2 lb @) Halved Lengthwise & Seeded | |
| 4 | tb | Butter |
| 1 | md | Onion, Chopped Fine |
| 1/4 | c | Celery, Chopped |
| Salt | ||
| Pepper | ||
| 1 | tb | Ginger, Peeled & Minced |
| 2 | c | TART(!) Apples, Peeled & Chopped Fine |
| 1/4 | ts | Allspice, Ground |
| 1 | c | Breadcrumbs |
| 1/3 | c | Pecans, Lightly Toasted & Chopped Coarsely |
| 1 | lg | Egg, Beaten |
INSTRUCTIONS
Preheat the oven to 400 degrees. If necessary, cut a thin slice from the bottom of a halved squash in order to make it stand level when stuffed. Oil a large non-stick roasting pan. Place the squash skin side up in the pan. Bake until the thickest part of the flesh is tender when pierced with a fork (about 45 minutes). Heat 3/4 of the butter in a large skillet over medium heat. Add the onion, celery and a pinch of salt and pepper. Saute, stirring occasionally, until the onion is soft but not brown (about 5 minutes). Add the ginger and apples. Saute, stirring often, for about 10 minutes. Stir in the allspice. Transfer to a bowl. Cool slightly. Add the breadcrumbs and pecan. Add the egg. Toss lightly. Reduce oven temperature to 350 degrees. Fill the squash halves with generous amounts of stuffing. Melt the remaining butter and drizzle over the squash. Cover. Bake until the stuffing is heated through (about 30 minutes). Serve. Posted to EAT-L Digest 07 Sep 96 From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Date: Sat, 7 Sep 1996 10:33:35 -0800
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