STUFFED BUTTERNUT SQUASH
Provided by Mark Bittman
Categories brunch, dinner, lunch, main course, side dish
Time 2h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Heat the oven to 400. Peel and trim the squash; separate the necks from the bases. Scoop out the seeds from the bases, and reserve. Roughly dice the necks into pieces no bigger than 1/2 inch.
- Rub the hollowed out bases inside and out with olive oil; sprinkle with salt and pepper. Stand them up on a rimmed baking sheet, and roast, flipping once, until they are browned all over and you can easily pierce the flesh with the tip of a sharp knife, about 1 hour.
- Meanwhile, soak the porcinis in 1 cup hot water until soft; remove, and chop them, reserving the liquid. Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the onion and cook, stirring occasionally until it begins to soften - about 5 minutes. Add the chopped squash and porcinis, and sprinkle with salt and pepper. Cook, stirring occasionally until the squash is nicely browned, 8 to 12 minutes.
- Add the red wine, stirring to scrape up any browned bits from the bottom, and let it bubble away until it almost disappears. Add the porcini soaking liquid (leave any sediment behind) and the stock. Bring to a boil, then reduce to a simmer. Cover partly and cook, adding more liquid if the pan gets too dry, until the squash is very tender, 10 to 15 minutes; taste, and adjust seasoning.
- Put 1 tablespoon olive oil in a separate small skillet. When the oil is hot, add the squash seeds and cook, stirring occasionally until golden brown and crisp, 4 to 6 minutes. Turn off the heat, add the chopped sage, lemon zest and a sprinkle of salt and pepper, and toss.
- When the squash bases are done, spoon the chopped squash mixture into the cavities (save the leftover stuffing, or serve it on the side). Sprinkle the squash seeds over the top, and serve.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 941 milligrams, Sugar 8 grams
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langraw mro
[email protected]I made this for a dinner party and everyone loved it. The stuffing was especially delicious.
Karl Hale
[email protected]This was my first time cooking butternut squash and it turned out great! The recipe was easy to follow and the squash was cooked perfectly.
James Irwin-McConnell
[email protected]I've made this recipe several times now and it's always a hit. The squash is always cooked perfectly and the stuffing is flavorful and moist.
Md Mozammal
[email protected]This recipe is a great way to use up leftover butternut squash. It's also a great vegetarian option.
Forewe Like
[email protected]I made this recipe for Thanksgiving and it was a huge hit. The squash was cooked perfectly and the stuffing was flavorful and moist.
Mariam Muhammed
[email protected]This was a great recipe for a weeknight meal. It was easy to make and the whole family loved it.
Sta Liwany
[email protected]I'm not a big fan of butternut squash, but this recipe changed my mind. It was so good!
Brooke Burns B
[email protected]This recipe is a keeper. It's easy to make and the results are always delicious.
Atelina Verebasaga
[email protected]I made this for a dinner party and everyone loved it. The stuffing was especially delicious.
M Huzaifa yousafzai
[email protected]This was my first time cooking butternut squash and it turned out great! The recipe was easy to follow and the squash was cooked perfectly.
Muhamad Asad
[email protected]I've made this recipe several times now and it's always a hit. The squash is always cooked perfectly and the stuffing is flavorful and moist.
Sangay Choida
[email protected]This was a delicious and easy recipe to follow. I used a combination of quinoa and wild rice for the stuffing, and it turned out great. The squash was cooked perfectly and the flavors were amazing.