Side Pannel
Savory Stuffed Acorn or Butternut Squash
Savory Stuffed Acorn or Butternut Squash
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 1 ea specified ingredients (follows)
- Split and clean butternut or acorn squash. Cook face down on oiled pan in
- 350 F oven for about 30 mins or until tender.
- While doing that, assemble:
- Enough cooked wild rice for the number of squash to be stuffed. Some golden
- delicious apples, peeled and cubed. A mirepoix made from chopped onions,
- chopped celery and chopped carrots, saut”šed in a little sesame oil. (At
- least one medium onion, one rib of celery and one small carrot per two
- persons; 1 tsp sesame oil and 1+ of canola oil.) A handful of dark raisins
- A few chopped pecans or walnuts A dash or two of ground cloves A splash of
- dry vermouth, sherry or madeira Enough frozen orange juice concentrate to
- moisten the above Some good toasted bread or muffin crumbs.
- Prepare the mirepoix by cooking onions in oil, adding carrots, and then
- adding celery. Chop the apples. If delayed, mix OJ concentrate with apples
- to prevent discoloration. Mix all ingredients. Season to taste. Stuff into
- squash, top with crumbs and return to 350 F oven until thoroughly hot to
- cook out the alcohol.
- Almost everything above is optional, but the magic is in the cloves,
- vermouth and OJ. The taste is savory sweet and the texture is slightly
- crunchy, both of which nicely complement the squash. Bon app”štit!
- From: Leon Vick, I-Link Veg. Echo
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Savory Stuffed Bread Snacks
Categories: Wedding
Yield: 48 Servings
4 6 inch long sandwich rolls
1 8 oz. pkg. cream cheese,
-softened
8 oz (1 1/3) cups) braunschweiger
-or liver sausage
1 c Finely shredded carrots
1/2 c Chopped fresh parsley
2 tb Chopped green onions
2 ts Lemon juice
1 ts Worcestershire sauce
Heat oven to 350F. Cut about 1/2 inch off both ends of each roll; discard.
Using teaspoon, remove bread from inside of roll, leaving about 1/4 inch of
crusty shell; set shells aside. Crumble soft bread pieces; place on a
cookie sheet. Toast bread crumbs at 350F for 12 to 15 minutes or until
golden brown; cool.
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