JIM WELLER wrote to DAVE DRUM <=-
Title: Butter-Nut Acorn Squash
1/3 c Chopped walnuts
6 tb Brown sugar; packed
Ground nutmeg
All the recipes you chose have sugar or honey and walnuts or one of
the pumpkin pie spices.
True. My favourite way to do acorn squish ia a very simple butter and
brown sugar treatment and into the oven.
Acorn squash are also wonderful with savory seasonings like garlicky
herb butter, tomato sauces, cayenne, curry or stuffed with sausage
and bread or wild rice dressings. Also filled with creamed onions or steamed peas.
Savoury is good, too. I've only had those variations as made by someone
else.
If doing savoury I am more likely to use a different squash for the dish.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Savoury Stuffed Squash (Pork)
Categories: Squash, Pork, Rice, Vegetables
Yield: 4 Servings
4 sm Sweet Dumpling Squash; about
- 8 oz each, seeded *
Jarred marinara sauce
MMMMM--------------------------STUFFING-------------------------------
1 lb Italian Sausage; hot or mild
1/2 c Chopped yellow onion
15 oz Can diced tomatoes; w/juice
6 oz Long-grain/Basmati rice **
1/2 c Water
1 ts Salt
Pepper
1 ts Worcestershire sauce
2 tb Dried parsley
1/2 ts Dried basil
1/2 ts Dried oregano
* Small, mildly sweet-tasting squash resembles a
miniature pumpkin with its top pushed in. It has cream-
coloured skin with green specks. Weighing only about 7
ounces, it has sweet and tender orange flesh and is a
great size for stuffing and baking as individual
servings.
** Or orzo pasta
Set the oven to 350ºF/175ºC.
Cut tops from little squash; discard seeds. Chop the
tops to add to the sausage and onions, set aside. Cook
the sweet dumpling squash, uncovered, in boiling water
for 5 minutes, then invert them on a rack in the sink
to drain well.
In a skillet, cook sausage, onion and the chopped squash
until meat is browned and vegetables are tender. Drain
off excess fat. Add undrained tomatoes, uncooked rice,
water, salt, Worcestershire sauce, pepper, parsley,
oregano, and basil.
Bring to a boil; reduce heat. Cover and simmer 15 mins
or until rice is tender. Stuff squash with meat mixture.
Cover tops with jarred sauce and bake uncovered for 30
to 35 minutes or until squash is tender.
From: The Fertile mind of Uncle Dirty Dave
Uncle Dirty Dave's Kitchen
MMMMM
... Are you casting asparagus on my cooking?
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