THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Recipe

Vegetarian stuffed squash

(John Tlumacki/Globe Staff;Food styling/Karoline Boehm Goodnick)
By Karoline Boehm Goodnick
Globe Correspondent / November 24, 2008
  • Email|
  • Print|
  • Single Page|
  • |
Text size +

Serves 6 as a main course

When you fill a pudgy squash with a hearty mushroom-chestnut stuffing, you get all the pomp and circumstance of a golden brown bird - without the meat. Make your vegetarian guests feel welcome with this dish, or use it as a hearty side for carnivores. Choose a round squash with a flat bottom, such as Jarrahdale, kabocha, and buttercup. Ready-made unseasoned bread cubes or homemade croutons form the foundation. Toast fresh cubes in a 350-degree oven for 10 minutes. Add mushrooms, plenty of onions and celery, chestnuts, lots of herbs, eggs, and vegetable stock. Fill the squash, set the top back on, and your presentation might be the hit of the feast.

1squash (5 to 7 pounds)
Olive oil (for brushing)
Salt and pepper, to taste
1/2cup (1 stick) butter
2stalks celery, chopped
1medium onion, chopped
8ounces mixed mushrooms, sliced
1can (14 ounces) chestnuts, chopped
2tablespoons chopped fresh sage
1/2bunch fresh parsley, stemmed and chopped
2tablespoons chopped fresh thyme
5cups cubed bread
2eggs
2cups vegetable stock

1. Set the oven at 350 degrees.

2. Score a circle 1 1/2 inches around the stem end of the squash. Cut and remove the top; set it aside. Scoop seeds and stringy pulp from the base, brush it inside and out with olive oil, and sprinkle with salt and pepper. Set squash bottom and top on a rimmed baking sheet. Bake for 30 minutes.

3. In a large skillet over medium heat, melt butter. Cook the celery, onion, salt, and pepper, stirring often, for 5 minutes. Add the mushrooms and cook, stirring, for 5 minutes more. Add the chestnuts, sage, parsley, thyme. and bread cubes; set aside

4. In a bowl, whisk the eggs and stock; stir the liquids into the bread mixture.

5. Press the stuffing into the squash, making a small mound on top. Bake the squash 1 hour and 15 minutes or until tender and a knife inserted into the center is hot to the touch when withdrawn.

  • Email
  • Email
  • Print
  • Print
  • Single page
  • Single page
  • Reprints
  • Reprints
  • Share
  • Share
  • Comment
  • Comment
 
  • Share on DiggShare on Digg
  • Tag with Del.icio.us Save this article
  • powered by Del.icio.us
Your Name Your e-mail address (for return address purposes) E-mail address of recipients (separate multiple addresses with commas) Name and both e-mail fields are required.
Message (optional)
Disclaimer: Boston.com does not share this information or keep it permanently, as it is for the sole purpose of sending this one time e-mail.