Mutton Ancient Grain Stuffed Winter Squash Food
SAVORY GRAIN-STUFFED SQUASH
Provided by Molly O'Neill
Categories easy, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the bottom off each squash so that it will sit straight. Slice off the top, clean the seeds from the squash and prick the inside evenly with a fork. Place the squash in a shallow baking dish and add water to come halfway up the sides of the squash.
- Place the sesame oil in a skillet over medium heat and warm. Add the bulgur wheat and cook, stirring frequently, until toasted, about 4 minutes. Add 1 cup of the water and stir. Add the ginger, cinnamon, pepper and salt and stir. Reduce heat and add remaining water by the quarter cup until the grain is soft, about 10 minutes. Remove from heat and stir in the raisins and pine nuts.
- Preheat oven to 400 degrees.
- Divide the grain mixture evenly among the squashes and cover the baking dish tightly with foil. Bake one hour, until the squashes are soft.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 3 grams, Carbohydrate 75 grams, Fat 4 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 2 grams
ACORN SQUASH WITH MIXED-GRAIN STUFFING
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
- Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.
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- Rub the cut side of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash, cut side down, in the dish and bake until it’s very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and increase the oven temperature to 425°F.
- Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens and cook until sorta wilted and softened, about 2 minutes. Add the sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper, if needed.
- Turn the cooked squash over in the baking dish so it’s cut side up. (Be careful as steam will escape when you turn the squash.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. If desired, sprinkle with the cheese. Bake until everything is warmed through, about 15 minutes. Serve warm.
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