Thursday, November 13, 2008

Stuffed Delicata Squash

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Delicata is a thin-skinned winter squash with a nutty taste and fine grained texture. It's unusual within the squash family because its skin can be eaten. It's perfect for holiday meals and its small size make it a natural for stuffing. This rich version can be prepared early in the day and reheated just before serving. The nut stuffing sets it apart from ordinary fare and puts it in the category of harvest treat - perfect for Thanksgiving.

Stuffed Delicata Squash

Ingredients:
3 small Delicata squash
1-1/2 teaspoons salt, divided use
1 teaspoon freshly ground pepper, divided use
2 teaspoons olive oil + additional oil for drizzling
1/2 cup finely minced onion
1 cup finely diced celery
1 tablespoon freshly chopped garlic
1/2 cup dry sherry
3 stale, dry English muffins, cut in 1/4-inch dice
1 cup finely chopped toasted hazelnuts
1/2 cup finely chopped toasted pecans
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 to 1/2 cup stock (vegetable or chicken)
2 large pasteurized eggs, lightly beaten

Directions:
1) Cut squash in half crosswise. Scoop out centers. Place in a large microwavable container. Drizzle with olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place 2 teaspoons water in bottom of container; cover with a lid or parchment paper. Microwave on HIGH power for 5 to 7 minutes, or until squash is tender. Remove and let sit for 10 minutes.
2) Heat 2 tablespoons olive oil in a large saute pan until hot. Add onions and celery and saute until softened, about 3 minutes. Add garlic and saute until fragrant. Add sherry and cook until reduced by half. Set aside to cool. Add diced muffins, hazelnuts, pecans, thyme, sage, reserved 1/2 teaspoon salt and 1/2 teaspoon pepper; toss to combine. Stir in eggs and enough stock to bind mixture. Mix well. Spoon into squash cavities. Carefully transfer to an oven-to-table pan. Refrigerate until ready to proceed.
3) Preheat oven to 350 degrees F. If squash has been refrigerated, bring to room temperature. Bake for 30 minutes, or until stuffing is heated through. If you prefer the squash can also be finished in a microwave (5 minutes on HIGH). Yield: 6 servings.

10 comments:

Martha said...

I've never heard of delicata squash -- and it isn't for sale in our markets here . . . but next time I'm in the city, I'll look at Whole Foods for this sounds yummy.

Candy said...

Beautiful! I just made some of these the other night, I had no idea the skin could be eaten but that makes sense now!

Allie said...

I love how fancy it looks! The flavors sound wonderful!!

Cathy said...

Oh my, this does look delicious. Delicata is my favorite and the crunchy hazelnuts and pecans are perfect with the sweetness of the squash. I manage to use every single pot and pan in my kitchen on Thanksgiving so a make ahead dish is perfect.

Maria said...

Wow, those are stuffed full of goodness!

Melissa and Zack said...

that looks delicious!!!

Jude said...

I've never seen delicata squash either but I'm sure other squashes just as well for me.

Kevin said...

That stuffed squash looks good!

Mary said...

Thank you all for coming back time and time again. Special thanks to newcomers Jude and Kevin.

free online adventure games said...

I was kinda expecting being able to find a traditional roast turkey recipe for Thanksgiving on this blog but this turned up instead. It's a nice change though. Gotta go look around for Delicata.

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