OCTOBER 21, 2020
Hello Everyone,
There’s a chill in the air. Summer is definitely over!
Today’s recipe is a heartwarming stuffed winter squash dish. You’ll love it!
STUFFED WINTER SQUASH
1 medium kabocha, acorn, or butternut squash
1/2 tsp fennel seed
1/4 tsp pepper
Dash ground nutmeg
Dash ground cloves
1 TBS olive oil
1/2 tsp salt
FOR THE STUFFING:
3 medium carrots, finely chopped
2 shallots, chopped
1 TBS olive oil
5 fresh or dried figs, cut into eighths
1/2 cup water
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp pepper
Dash ground nutmeg
Dash ground cloves
3 TBS chopped pecans
Preheat the oven to 400 degrees
Wash squash; cut into 4 wedges (or to halves, depending on what kind of squash you’re using. Remove loose fibers and seeds from the inside and discard them.
In a spice grinder or with a mortar and pestle, combine the fennel seed, pepper, nutmeg, and cloves; grind until the seeds are crushed.
Brush the squash with oil. Sprinkle with salt and 3/4 teaspoon of the spice mixture. Place it on an ungreased baking sheet. Bake, uncovered, for 35-40 minutes, or until tender.
Meanwhile, in a large skillet, saute the carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves, and the remaining spice mixture. Bring it to a boil. Reduce the heat and simmer, uncovered, for 8-10 minutes, or until the liquid is evaporated and the figs are tender. Stir in the pecans.
Fill the squash with the stuffing. Bake 10-15 minutes longer or until heated through.
Enjoy!
And have a delicious week.
Best,
Judi