Recipe: Holiday Winter Stuffed Squash
Summary: Makes about 8 servings
- 1 winter squash such as Hubbard, butternut or acorn, about 5 lbs
- 1 recipe for Quinoa Stuffing (on this website)
- Pre heat the oven to 350 degrees F. Pierce the top of the squash with a sharp knife at 45 degree angle 2-inches over from the top. Pushing the knife blade away from your body, cut around the top of the squash and remove the cone-shaped top piece. Remove any fibrous material from the cone and set the top aside. Remove the seeds and pulp from the cavity of the squash with a spoon. Put the top back on the squash, put on a baking sheet and bake for 30 minutes. Remove from the oven and set aside to cool for 15 minutes.
- Spoon the stuffing into the squash cavity. Set lid in place, return squash to baking sheet and bake for 45 to 60 minutes or until a toothpick can be easily inserted into the side of the squash. Leftover stuffing can be placed in a loaf pan, sprinkled with 2 – 3 tablespoons of water, covered, and heated in the oven for the last 20 minutes of the cooking time for the squash. Remove the squash from the oven and place on a warm serving platter. Slice into wedges and serve.
Preparation time: 45 minute(s)
Cooking time: 45 – 60 minute(s)
Diet type: Vegan
Number of servings (yield): 8
Culinary tradition: USA (General)
Vesanto Melina and Joseph Forest, Cooking Vegan (US), Cooking Vegetarian (Canada)