Stuffed Winter Squash
Years ago I visited Moosewood Restaurant in Ithaca, New York. I love all the Moosewood cookbooks, and was thrilled to eat dinner in their restaurant. I had a stuffed winter squash here that knocked my socks off. I couldn't want to come home and try to make something similar. This is as close as I could get, and I just love it. I hope you do too.
- 4
Ingredients
- 2 medium-size butternut squash
- Water as needed
- 1 large onion, chopped finely
- 1 large red bell pepper, chopped finely
- 1 large apple, chopped finely
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup walnuts or pecans, chopped coarsely
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Preparation
Step 1
1. Preheat the oven to 350F
2. Slice the squash in half and scoop out the seeds. Place the squash, cut side down, in a baking pan and add enough water to cover the bottom of the pan. Bake at 350F for 30 to 40 minutes, or until the squash is soft to the touch. Remove from the oven and set aside.
3. In a large skillet, saute the chopped onion, red bell pepper, and apple in the oil for 4 to 5 minutes. Add the garlic and rosemary, and continue to saute for 1 minute.
4. Scoop out the insides of the squash (but keep the shells), add to the onion mixture, and saute for 1 to 2 minutes. Remove from the heat and add the Parmesan cheese and walnuts.
5. Lay the squash shells skin side down on a baking sheet and carefully stuff the vegetable mixture into each half of the squash. Sprinkle with salt and pepper. Bake at 350F for 20 minutes, or until heated through.
Nutritional analysis per serving
159.47 calories, 9.76 g fat (51% calories from fat), 3.52 g protein, 18.25 g carbohydrate, 50 mg cholesterol, 295.47 mg sodium