Tuesday, November 8, 2011

Stuffed Squash

Another gem from my Better Homes and Gardens cookbook. The author calls it a sidedish, but I think this can completely be considered the main course served with a salad or rice and bean mixture.

Ingredients: (to serve two)
1 medium acorn squash
2 small turnips
1 cup carrots, chopped
1 tbsp butter
1 tbsp brown sugar
Cinnamon, nutmeg, salt
1 cup granny smith apple, shredded

1. Cut the squash in half lengthwise and scoop out the muck. Place cut sides down in a baking dish. Bake for 45 minutes at 350 degrees, then turn cut sides up and bake for another 25 minutes.
2. Meanwhile, cook turnips and carrots in salted boiling water for 15 minutes until tender, and drain.
3. Carefully scoop out the pulp from each squash half, leaving a thin layer of pulp in the shell. In a large bowl, mash pulp and turnip mix together.
4. Stir in butter, sugar, and a dash of the spices. Fold in apple.
5. Spoon mix into each shell. Bake for 15 minutes.

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