This stuffed squash was actually used in a bartering of services. My friend Zack would cut my hair if I cooked him something for dinner. In my opinion, this is a win-win situation; I got a haircut and some new material for my blog! I only gave one half of the squash to Zack and the other half I gave to Cody and Jake over at 505 for dinner.
A note of this recipe: I halved the recipe because I only had one butternut squash to stuff, but I found out that there was still a large amount of stuffing that couldn't fit into the squash... and I even omitted the mushrooms (I can't eat mushrooms - ironic considering I'm vegetarian).
Comprehensively Stuffed Squash
Adapted from Mollie Katzen's The Moosewood Cookbook
- 2 medium-sized winter squash, halved and baked
- 2 Tbs. Olive Oil
- 1 cup onion, minced
- 1/2 lb mushrooms, minced (I didn't use mushrooms)
- 1 large clove garlic, minced
- 1 stalk celery, minced
- 1/2 tsp. salt
- black pepper to taste (use lots!)
- 1/2 tsp.sage
- 1/2 tsp. thyme
- 2 Tbs. lemon juice
- walnuts, minced (optional)
- 1/2 cup sunflower seeds
- raisins (optional)
- 2 cups bread crumbs (from GOOD bread)
- 6 to 8 dried apricots
- Melt the Olive Oil in a large saucepan. Add the onion and cook over medium heat until the onion becomes translucent (about 5 min.)
- Add the mushrooms, garlic, celery and seasonings - cooking until everything is tender (about 10 min.)
- Mix in the remaining ingredients.
- Spoon into pre-baked squash halves and bake at 350o F. (about 20-30 minutes.)