Stuffing Bread

From the kitchen of One Perfect Bite...We have a tradition in our family that has reached ritual proportions. It began in my mother's kitchen, where my brother, sister and I would gather on Thanksgiving eve to cube bread for the turkey stuffing. In reality, the bread was torn rather than cubed, but in our very early years we were convinced that Thanksgiving couldn't happen without our efforts. My children, too, dutifully gathered in the kitchen on the eve of the feast to prepare bread and nowadays my grandsons fill the void. We take our stuffing very seriously, and like every other family in America, we are convinced that ours is the best in the land. Tonight's recipe is for stuffing bread. It adds enormous flavor to the finished dressing and it is quite easy to make. The version I make is not heavily seasoned, so feel free to increase or add seasoning at will. I make and cube the bread  three days before I plan to use it. That gives it plenty of time to stale and dry before I need it. The recipe for the bread is so simple that I felt duty bound to expand this post with the recipe for our stuffing as well. It, too, is very simple and I think those of you who try it will love it. Here is how the stuffing bread and bread stuffing are made.

Stuffing Bread...from the kitchen of One Perfect Bite

Ingredients:
1-1/4 cup warm water
2-1/4 teaspoons active dry yeast
1 tablespoon sugar
1 egg, room temperature
1 tablespoon olive oil
3 tablespoons dried minced onions
1 tablespoon dried parsley flakes
2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon celery salt
3-1/2 cups all-purpose flour

Directions:
1) Mix water,  yeast and sugar in bowl of an electric mixer fitted with paddle attachment. Set aside until foamy, about 10 minutes. Stir in egg and olive oil.
2) Combine minced onion, parsley flakes, poultry seasoning, salt and celery salt with flour and whisk until blended.
3) Add flour mixture to yeast and beat until flour is incorporated. Turn dough onto a lightly floured surface and knead until dough is silky, smooth and elastic, about 10 minutes. Form dough into ball and place in a greased bowl, turning dough to coat all surfaces. Cover bowl with plastic wrap and set aside to rise until doubled, about an hour.
4) Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. Set aside. Punch dough down and turn onto a lightly floured surface. Form into a loaf and place seam-side down in prepared pan. Cover pan with plastic wrap and set aside until doubled, about 30 minutes.
5) Transfer pan to oven and bake until browned, about 40 minutes. Let loaf cool in pan for about 5 minutes, then remove from pan and transfer to cooling rack. Allow to cool at least 2 hours before slicing. Yield: 1 loaf.

Savory Corn and Sausage Bread Stuffing

Ingredients:
1 pound well-seasoned bulk pork sausage
1-1/2 cups chopped onion
1/2 loaf stuffing bread or 16 slices day-old bread, cubed to yield about 8 cups
1/4 cup minced parsley
1-1/2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 can (14.5-oz.) cream-style corn

Directions:
1) Cook sausage in a large skillet, stirring to break up, until browned. Remove sausage from skillet. Add butter or oil to the drippings in pan to make 1/4 cup. Add onions to pan and cook until soft.
2) Combine bread cubes with parsley, poultry seasoning, salt, and pepper in a large bowl. Add onion mixture, sausage and cream-style corn. Toss until well combined. Makes 10 cups.

      

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                     One Year Ago Today:                                             Two Years Ago Today:

 Brussels Sprouts with Maple and Toasted Hazelnuts     Oatmeal Cherry and Chocolate Chip Cookies
                  

             Three Years Ago Today:                                                     Four Years Ago Today: 

             Crustless Onion Quiche                                                     Cranberry Chambord Sorbet

Clam Stuffing for Shells or Fish

From the kitchen of One Perfect Bite...Nearly everyone who visits Cape Cod has enjoyed the large stuffed clams called quahogs. My family is no exception, so I've tried to recreate them in my own kitchen. Unfortunately, quahogs are not abundant here, so while I've been able to come up with a recipe for stuffing them, I've had to work around the lack of large shells in which to serve them. The quahog is the largest of the hard-shelled clam. Little neck , cherry stone, and top neck clams are simply smaller versions of the quahog. The relationship is similar to that of the cremini and portobello mushroom. I first used the stuffing I'm featuring today to fill a large bass and I have since gone on to serve it in scallop shells alongside grilled or baked fish. I can buy fresh chopped clams and broth at the fishmarket and that convenience makes short work of this recipe. If you have access to quahogs, 8 pounds of them will yield enough meat and broth for the stuffing, though it will add an extra step to the recipe. The stuffing can be made several hours before needed and simply reheated for serving. If you enjoy clams, I think you'll enjoy this recipe. Here is how the stuffing is made.

Clam Stuffing...from the kitchen of One Perfect Bite 

Ingredients:
1-1/2 pounds chopped clams
3 cups clam broth
2 tablespoons olive oil
1 cup diced onion
4 teaspoons minced garlic
1/2 pound linguica, diced
1/2 teaspoon pepper
1 bag (14-oz.) preseasoned herb stuffing mix
Lemon wedges

Directions:
1) Preheat oven to 375Degrees F. If using, lightly spray shell halves with nonstick spray.
2) Saute onions, garlic, linguica and pepper in a large saucepan set over medium heat for 4 to 5 minutes, or until onions become translucent. Add stuffing mix and stir to combine. Stir in 2 cups of clam broth and chopped clams. If stuffing seems too dry, add additional clam broth.
3) Spoon stuffing into clam shells and bake on a cookie sheet for 10 to 12 minutes, or until tops are lightly browned. Serve with lemon wedges. Yield: About 24 stuffed clams.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

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Braciola and Tomato Sauce

From the kitchen of One Perfect Bite...The French may have pot-au-feu but when it comes to great steaming casseroles, Sicilian Sunday gravy made with meatballs, sausage and braciola probably has more fans. It is easier to make and certainly less expensive to construct than the boiled supper of the French. That's a good thing, especially when more than 20 people regularly gather for Sunday supper at your table. Mrs. S, a special woman who contributed so much to the richness of my childhood, was the undisputed queen of Sunday gravy and I suspect that in her lifetime she made enough of it to fill a swimming pool. I spent hours in her kitchen and, by osmosis, learned how to make many of the dishes she prepared for her huge extended family. She used no recipes and, because she had no daughters, none of her specialties were ever written down. I had a sense of what went into her Sunday gravy, but the particulars remained her secret. Time has changed the way we eat and I haven't thought of her gravy in years, but I chanced on a recipe for braciola in Saveur magazine and memories came rushing back. Now the Silver Fox and I are good eaters, but a gravy made with meatballs, sausage and braciola was way too much food for the two of us to contemplate, much less eat. Fortunately, the version in the magazine was streamlined and only braciola was used to flavor the sauce. Braciola are roulades of beef that are filled with a stuffing of some type. Years ago they were time consuming to make because the meat had to be thinly sliced and pounded before if could be stuffed. Nowadays, thinly sliced beef is available at the meat counter and the work has been considerably reduced. Once stuffed, the rolls are fried and then placed in sauce for a long slow braise that brings all the flavors together. I like my braciola to be fork tender, so I have made a few changes to the recipe you see below. To allow the rolls to brown without sticking, I dust them with an instant blend before frying. I also braise them in a 250 degree oven for 5 to 6 hours. The slow oven produces a wonderful tomato gravy and delicious roulades. We had these for dinner tonight and I loved the memories that surfaced as we ate them. I've found that good food makes for great company and even better memories. Thank you Rose, for everything. I hope you will give this recipe a try. Here's how the braciola and this version of Sunday gravy are made.

Braciola and Tomato Sauce...from the kitchen of One Perfect Bite courtesy of Saveur magazine

Ingredients:
1/3 cup golden raisins
1/3 cup chopped Italian parsley
1/4 cup pine nuts
1/4 cup finely grated Parmesan
1 tablespoon finely chopped garlic
12 (6"x 4") slices boneless beef chuck, pounded to 1⁄16" thickness
Kosher salt and freshly ground black pepper, to taste
Instant blend flour (i.e. Wondra)
1/4 cup olive oil
1 medium yellow onion, finely chopped
1/2 cup dry red wine
1/4 tp 1/2 teaspoons red chile flakes
2 (28-oz.) cans whole, peeled tomatoes in juice, crushed by hand
1 bay leaf
Cooked spaghetti and garlic bread for serving

Directions:
1) To make filling: Mix together raisins, 4 tablespoons parsley, pine nuts, Parmesan, and garlic in a bowl; set aside.
2) Place a slice of beef on a work surface perpendicular to you, season with salt and pepper, and place about 1 tablespoon filling on the bottom half. Roll beef up around the filling into a tight cylinder. Secure roll with toothpicks, and repeat with remaining beef and filling.
3) Heat oil in a 6-quart Dutch oven over medium-high heat. Season beef rolls with salt and pepper and lightly dust with instant blend flour. Working in batches, add rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer to a plate and set aside. Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes. Stir in chile flakes, tomatoes, and bay leaf, and then return beef rolls to pot. Bring to a boil, and then reduce heat to medium-low; cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2 hours.
4) Remove meat rolls from sauce, remove toothpicks, and transfer to center of a serving platter. Continue cooking sauce until reduced and thickened, about 20 minutes. Surround braciola with cooked spaghetti. Pour sauce over meat rolls, and sprinkle with remaining parsley. Serve immediately. Yield: 6 servings.

One Year Ago Today: Moroccan Chicken Smothered in Olives

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Dressed for the Holidays - Sourdough Bread Stuffing with Mushrooms, Bacon and Leeks and Some Other Favorites

From the kitchen of One Perfect Bite...This Thanksgiving, pork replaced turkey on my holiday table. Despite that, I still wanted to serve a dressing to accompany the roasted racks that were the centerpiece of our meal. As long as I was manipulating the menu, I decided to try a new stuffing as well. I've had this recipe for sourdough stuffing with mushrooms, bacon and leeks for over a decade now, but never tried it because my family was so firmly attached to the corn and sausage stuffing that I usually serve with our holiday dinner. The recipe came from Bon Appétit magazine, so I knew it would be good. Besides that, how bad can a dish that has almost a pound of bacon in it be? It was delicious and got rave reviews, but I must admit I am still partial to the old corn and sausage stuffing that was part of our past Thanksgiving feasts. As long as I was at it, I decided to put all my dressing recipes in one place and this post seemed the logical spot to do it. At one time or another, I have made all the recipes that appear below. They are all good and I have no hesitation in passing the lot of them on to you. I hope one or two of them will catch your eye and you'll give them a try.

Sourdough Bread Stuffing with Mushrooms, Bacon and Leeks...from the kitchen of One Perfect Bite courtesy of Bon Appétit magazine

Ingredients:
1-1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
3 cups chopped leeks (white and pale green parts only; about 2 medium)
3 cups chopped celery
1 pound mushrooms, sliced
1-1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2-1/2 cups (or more) canned low-salt chicken broth
2 large eggs
1-1/2 teaspoons baking powder

Directions:
1) Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
2) Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
3) Preheat oven to 350 degrees F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.

Southern Cornbread Stuffing

Apple, Sage and Sausage Dressing

Ina Garten's Herb and Apple Stuffing

Bobby Flay's Sourdough, Wild Mushroom and Bacon Dressing

Giada De Laurentis' Ciabatta Stuffing with Chestnuts and Pancetta

World's Best Corn and Sausage Stuffing

Apple, Sage and Sausage Dressing

From the kitchen of One Perfect Bite...This is a perfect dressing to serve with a cider brined turkey like the one I featured yesterday. While there is some chopping involved, the dressing is easy to make and it is a perfect accompaniment for turkey on Thanksgiving Day. While I prefer to bake the mixture, it can also be used to stuff the turkey if that is more to your liking. The dressing is flavorful and moist and I know that those of you who try it will be pleased with its unique flavor combination. Here's how it is made.

Apple, Sage and Sausage Stuffing...from the kitchen of One Perfect Bite courtesy of Whole Foods

Ingredients:
1 loaf sourdough hearth bread, cut into 1/2-inch cubes (about 11 cups)
1 tablespoon vegetable oil
3/4 pound fresh mild pork or chicken sausage, bulk or removed from casings
4 Braeburn, Gala or other apples, cored and diced
3 ribs celery, thinly sliced
1 large onion, diced
2 tablespoons unsalted butter
2-1/2 cups low-sodium chicken broth
1/3 cup chopped fresh sage leaves
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper

Directions:
1) Preheat oven to 300 degrees F. Spread bread cubes out on two baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.
2) Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to bread. Stir in broth, sage, salt and pepper.
3) If using mixture to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350 degrees F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes. Yield: 12 to 14 servings.

One Year Ago Today: Poulet au Vinaigre de Romarin

Two Years Ago Today: Stracciatella- Roman Egg Drop Soup

Three Years Ago Today: Bittersweet Chocolate Snowballs

Minted Peas, Apple Stuffing and Red-Currant Cranberry Sauce

From the kitchen of One Perfect Bite...Our holiday menu is falling into place. The soup, salad and main courses have been decided and it's time to finalize what the other dishes will be. I chose this pea and onion combination for its unique, minty flavor and the color punch it will add to a meal whose colors are, so far, at the beige and orange end of the spectrum. I'm going to use frozen vegetables to make this dish, and because we will be feeding a large number of people, it made more sense to buy large bags of vegetables and combine them, rather than use premixed heat and eat boxes. The recipe I use can be made stovetop or in a microwave. I'll be using the microwave because all the burners have already been claimed by other dishes. I really like this combination and I hope you'll give it a try. I do have one caution to share with you. If your mint leaves are large, tear or cut them into much smaller pieces and add them to the vegetables just before serving. Here's the recipe.

Minted Peas and Pearl Onions...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon unsalted butter
2 tablespoons water
2 cups (10-oz.) frozen pearl onions
3/4 teaspoon kosher salt
4 cups frozen petite green peas
1/2 cup small fresh mint leaves

Directions:
1) Stovetop: Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes or until vegetables are tender. Do not overcook. Stir in mint. Serve immediately. Yield: 12 servings.
2) Microwave: Combine onions and peas in a large microwave container with a lid. Add 1/4 cup water. Cover and cook on High power for 3 minutes. Stir. Cover again, and cook for an additional 3 minute, or until vegetables are tender. Drain off water. Add butter and salt and let sit until butter melts. Stir in mint. Serve immediately. Yield: 12 servings.



I had not intended to serve stuffing with our meal, but the Silver Fox convinced me that its absence would be conspicuous. Rather than use the dressing I normally serve with poultry, I decided to give this savory apple version a try. I'm so glad I did that. This marries beautifully with the brined pork loin and it requires no gravy because it is so moist. If you are still looking for a stuffing recipe, you might want to give this one a try. It is really very nice. Here's how its made.

Apple, Sage and Sausage Stuffing...from the kitchen of One Perfect Bite courtesy of Whole Foods

Ingredients:
1 loaf sourdough hearth bread, cut into 1/2-inch cubes (about 11 cups)
1 tablespoon vegetable oil
3/4 pound fresh mild pork or chicken sausage, bulk or removed from casings
4 Braeburn, Gala or other apples, cored and diced
3 ribs celery, thinly sliced
1 large onion, diced
2 tablespoons unsalted butter
2-1/2 cups low-sodium chicken broth
1/3 cup chopped fresh sage leaves
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper

Directions:
1) Preheat oven to 300 degrees F. Spread bread cubes out on two baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.
2) Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to bread. Stir in broth, sage, salt and pepper.
3) If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350 degrees F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes. Yield: 12 to 14 servings.



This condiment is another attempt to bring vibrant color to the table. The sauce is sweet but not cloying. If you like heat, you might want to add hot pepper flakes to the ingredient list. Here's the base recipe.

Red-Currant Cranberry Sauce...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
1 bag (12 ounces) frozen cranberries
1 jar (12 ounces) red-currant jelly

Directions:
In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes. Transfer to a serving dish, and let cool.

Two Mushroom Pates - Choose Sherried or Creamy

Sherried Mushroom Pate



Creamy Mushroom Pate

From the kitchen of One Perfect Bite... I have two more recipes that I want to include among the dips and spreads we are collecting here at One Perfect Bite. While both are for a mushroom pate, they are quite different from each other in terms of taste and texture. One is almost perfectly smooth and figure friendly, the other is a bit chunky and caloric. Both are easy to prepare and can be used as a dip, spread or stuffing. Like all recipes of this type, the pate is wonderful for entertaining because it can be made a day or two before serving. While they are best made with a combination of dry and wild mushrooms, they can also be prepared with the plain ol' button or cremini variety. Unfortunately, these mushroom pates don't have a great deal of eye appeal and you'll have to be creative when you plate them. I know that those of you who are fans of mushrooms will enjoy both these recipes. We'll make it up to those of you who aren't in other posts. Here are the recipes for the two mushroom pates.

Sherried Mushroom Pate...from the kitchen of One Perfect Bite adapted from Vegan Cooking

Ingredients:
1-1/2 cups finely chopped mild white (sweet) onion
6 cloves garlic, finely chopped
2 cups assorted finely chopped wild mushrooms
1/4 teaspoon dry thyme
4 tablespoons olive oil, divided use
1 cup toasted almonds, finely ground
2 tablespoons sherry wine vinegar
Salt and pepper

Directions:
1) Heat 2 tablespoons olive oil in a large skillet. When oil shimmers, add onions and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and thyme and cook until mushrrom liquid is evaporated. Set aside.
2) Mix ground almonds with reserved 2 tablespoons olive oil in a separate bowl.
3) Combine mushrooms and almonds in the bowl of a food processor. Mix until smooth. Pulse in sherry wine vinegar. Add salt and pepper to taste. Cover and chill. Serve with crackers, sliced baguette, or vegetables. Yield: 1-3/4 cups.

Creamy Mushroom Pate...from the kitchen of One Perfect Bite courtesy of Carol Gelles

Ingredients:
2 tablespoons butter
1/4 cup minced shallots
2 cups finely chopped wild mushrooms
1/2 cup finely chopped Italian parsley
1/4 teaspoon dried thyme
1 (8-oz.) package cream cheese, cut in 8 pieces
3 tablespoons heavy cream
Salt and pepper

Directions:
1) Melt butter in a medium skillet over medium-high heat.
2) Add shallots; cook, stirring, until softened, about 1 minute. Add mushrooms; cook, stirring until softened, about 5 minutes. Continue cooking until any mushroom liquid has evaporated. Stir in parsley and thyme; cook, stirring, 30 seconds.
3) Remove from heat. Stir in cream cheese, a piece at a time, until melted and combined. Stir in heavy cream. Chill. Serve with crackers or in small tart shells. Yield: 1-1/2 cups.







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Two Years Ago Today: Orange Glazed Fiesta Chicken







You might also enjoy these recipes:
Mushroom Crostini - Bell' Alimento
Southwestern Stuffed Mushrooms - Mommie Cooks
Mushroom Risotto - Simply Recipes
Quick and Easy Mushroom Strudel - Fig and Cherry
Mushroom Stroganoff - Creatively Domestic
Mushroom Tacos - Handle the Heat
Garlic Butter Roasted Mushrooms - A Thought for Food
Portabello Mushroom Pizzas - My Kitchen Adventures
Santa Fe Mushrooms - Maggie and Wilson
Stuffed Portabello Mushrooms - Louanne's Kitchen

Stuffed Delicata Squash

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.