Do you love those gorgeous fall squash as much as we do? They're beautiful when they adorn your kitchen counter (or front porch) and equally delectable when you slice them up and roast them with butter and cinnamon. Stuffing them is one of our favorite ways to showcase the flavors of autumn. This warm & cozy recipe featuring Dumpling squash stuffed with cornbread, pecans, and golden raisins is exactly what autumn should taste like.
Stuffed Dumpling Squash (Serves 6)
3 Dumpling squash
6 T. butter
3 cups packaged cornbread dressing crumbs
4 T. olive oil
1 large onion, chopped
2 stalks celery, sliced
1/2 cup chopped pecans
1/2 cup golden raisins
1 T. poultry seasoning
2/3 cup chicken broth
1 t. salt
1/2 t. black pepper
Cut each dumpling squash in half from stem to root. Scoop out and discard the seeds. Place the squash upside down in a large baking pan (you may need two pans depending on the size of the squash). Fill the pans with 1/4" water. Bake for 45 minutes.
While the squash are cooking, heat the olive in a large skillet over medium high heat and saute the onion and celery until soft. Set aside.
Remove the squash from the pan and place upside down on a paper towel to soak up any excess water. Place the squash right side up on a large baking sheet. Place 1 T. butter in the cavity of each squash and use a fork to loosen the flesh slightly.
In a mixing bowl, combine the onion, celery, and all remaining ingredients. Divide the mixture evenly between the 6 squash halves and fill the cavities. Return to the oven and bake for 15-20 minutes, until filling is piping hot.
Butternut Squash & Coconut Curry
As promised on the radio show, here's the link to the sumptuous Butternut Squash & Coconut Curry recipe! http://www.thekitchn.com/recipe-butternu-15729