kilikini said:Quoted message said:Acorn Squash Stuffed with Applesauce
Squash might work and it never occured to me! Care to share the recipe
for
that one?
This is from _The New Elegant But Easy Cookbook_:
Acorn Squash Stuffed with Applesauce
2 large acorn squash
3/4 cup toasted slivered almonds
1/4 cup dried currants, dried cranberries, or dried cherries*
2 cups unsweetened applesauce
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 to 3 tablespoons brown sugar
1. Preheat the oven to 375 degrees. Wash the squash and halve. Cover the
bottom of a shallow baking dish with a little water. Place the squash halves
in the baking dish, cut side up, cover, and bake the squash about 1 hour, or
until tender. Remove from the oven and scoop out the seeds and fiber from
the center of each half; discard. Scoop out the flesh carefully so that the
skin is not torn. Set the shells aside and purée the flesh in a food
processor or with a potato masher.
2. Mix the almonds, dried fruit, applesauce, ginger, nutmeg, and brown sugar
with the squash pulp and spoon back into the shells. Cover and refrigerate.
3. To serve, remove the squash halves from the refrigerator and allow them
to sit at room temperature for 30 minutes on a cookie sheet. Preheat oven to
375 degrees. Bake for about 15 to 20 minutes, or until heated through, and
serve.
Yield: 4 servings
* Many dried berries are now being processed with oil, an absolutely
unessential ingredient for dried fruits. Check the ingredients.
BOB'S NOTES:
1. One possible refinement is to spoon a dollop of butter or cream cheese
onto the squash during the last few minutes in the oven before serving.
2. It's not completely necessary to have the refrigerator time, but you
should allow the mixture to sit for *some* time so that the dried fruit can
soak up some of the moisture. This makes the pulp less watery and the fruit
more plump and tender.
Bob
