Fruited Baked Squash Food

STUFFED ROAST SQUASH

Steps:

• Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper.
• Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping, then add 250ml of water and cook for 2 minutes more to soften.
• Tear in half the mint leaves, give everything a good stir, then have a taste and season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender.
• Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt.
• Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.

SAUTéED CHAYOTE SQUASH

Steps:

• Gather the ingredients.
• Slice the squash in half lengthwise and scoop out the seeds. Place the squash on a cutting board, cut-side down, and slice it thinly. Repeat with the remaining chayote squash.
• Melt the butter in a large sauté pan or skillet over medium heat. Add the sliced shallots and cook for about 5 minutes, or until they are tender and beginning to brown. Add the garlic and continue to cook for 1 minute longer.
• Add the sliced chayote squash to the skillet and continue to cook, tossing often, for 3 to 5 minutes, or until crisp-tender. Season with salt and pepper.
• Serve the chayote squash with a garnish of fresh herbs and/or Parmesan cheese, if desired.

FRUITY BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 450 degrees.
• Cut the squash lengthwise with a sharp knife. If the rind is still very touch, microwave it for a few minutes to soften.
• Scoop out the seeds and stringy pulp.
• Place squash halves on pieces of aluminum foil.
• Divide butter and juices between the two halves and place in the centers.
• Wrap the squash so the overlap is at the top (the hollow center).
• Place in middle oven rack and bake for at least 45 minutes. If you prefer your squash much more tender, leave in for up to 1 hour and 10 minutes, but check on it frequently.
• String the squash by running a fork along the sides. Serve in rind.

ROASTED SQUASH WITH FRUITED COUSCOUS

Steps:

• Cut the top of each squash off to make a handsome lid.
• Set aside the lids.
• Cut a thin slice from the bottom of each squash to make it stand firmly.
• Using a large metal spoon, scoop out and discard the seeds and stringy flesh.
• Remove the flesh from each to weigh a combined total of about 1 pound, taking some from the lid pieces, if necessary.
• Cut the scooped-out squash into 1/2 inch cubes.
• Steam until fork-tender, about 10 minutes.
• Meanwhile, bring salted water to a rolling boil.
• Stir in the couscous and currants, cover and remove from the heat.
• Let sit 10 minutes.
• Preheat the oven to 325*.
• Heat 2 tbls.
• margarine in a large skillet, and cook the apples, pears, apricots, raisins and walnuts, stirring, for 5 minutes.
• Add 2 tbls.
• honey, spices except for the pinch of cinnamon, couscous, steamed squash and salt to taste.
• Cook, stirring gently, for 2 or 3 minutes more.
• Remove from heat.
• In a small pot, melt the remaining margarine, stir in the remaining honey and a pinch of cinnamon.
• Generously brush the inside of the squash with the honey mixture and divide the filling equally among them.
• Replace the squash lids, carefully turn upside down and place on a baking sheet sprayed with nonstick cooking oil.
• Bake until a fork easily pierces the squash, about 1 hour.
• Carefully transfer the roasted squash to a large serving platter, remove the lids and cut each squash in half vertically.
• Garnish the platter with fresh greens or flowers.

FRUITED BAKED SQUASH

Steps:

• Cut squash in half crosswise and scoop out seeds. Place cut side down in a baking dish. Pour in water to a 1/4" depth. Bake at 400° for 30 minutes.
• While squash is baking, peel and chop the orange and chop the apple.
• Mix together the ham, chopped orange, chopped apple, brown sugar, and butter.
• When squash has baked, pour remaining liquid from pan and turn squash cut side up. Sprinkle lightly with salt.
• Fill squash halves with the ham mixture.
• Bake at 400° for 30 minutes, or until squash is tender.