3/14/2023 0 Comments Stuffed acorn squash recipe![]() Decrease the heat until the liquid is gently simmering and cook until the lentils are tender, about 20 minutes. Add the lentils and cook, stirring, until coated in the onion mixture, 1 to 2 minutes.Īdd the water, increase the heat to high and bring to a boil. Add the wine and reduce until the pan is almost dry, about 3 minutes. Cook, stirring frequently, until tender, about 7 minutes. ![]() Add the onion, garlic, thyme, salt and pepper. While the squash is baking, in a medium saucepan over medium heat, heat the oil until shimmering. Place the squash halves, cut side down, on an large, ungreased, rimmed baking sheet or cast-iron skillet and bake for 25 to 35 minutes, or until tender. Discard the pulp, and save the seeds for roasting, if desired. Make the stuffed squash: Using a sharp knife, cut the squash in half and use a spoon to scrape out the seeds and stringy pulp. Position a rack in the middle of the oven and preheat to 350 degrees. Scrape the butter, including the browned bits on the bottom of the pan, into a large bowl. Remove from the heat and, using a slotted spoon, lift the sage from the butter and transfer to drain on the dish towel. Add the sage leaves and fry until dark green and no longer bubbling, 30 seconds to 1 minute. In a frying pan over medium heat, melt the butter. We like this recipe more every time we have it, regardless of changes.Make the sage brown butter: Line a large plate with a clean dish towel. I've substituted Monterey Jack and cheddar for the Swiss cheese, and cheddar is better. I gave up the expensive cherry tomatoes and now use one 14.5 ounce can of no-salt-added petite diced tomatoes for convenience. The corn is quicker, too-just saute the aromatics in a little canola oil and dump in the corn and the rest of the stuffing ingredients. I decided to try a vegetarian version, so I substituted 2 cups frozen corn kernels for the sausage (you have to increase the seasoning if you do this). They didn't really make the recipe, so how could they give it an honest review? Well, I'm one of those people now. I like to serve the squash with corn tortillas and southwestern-style slaw or a mixed green salad.I used to get irritated with people who rated a recipe high or low, then said they'd made substitutions for almost every ingredient. Which works just great, if you can resist taking the stuffing for lunch the next day. ![]() The only change I made was to roast one squash, divide the stuffing into three meal-size portions for my husband and me, and stuff with one portion and freeze the other two. Pros: Easy, delicious, versatile Cons: None!Īlways a hit, no matter how I change it upThe first several times I prepared this dish exactly according to the recipe, and it came out great. We like this recipe more every time we have it, regardless of changes. I used to get irritated with people who rated a recipe high or low, then said they'd made substitutions for almost every ingredient. I like to serve the squash with corn tortillas and southwestern-style slaw or a mixed green salad. Always a hit, no matter how I change it up The first several times I prepared this dish exactly according to the recipe, and it came out great.
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