Heaven. What a wonderful way to relax...
Portabella Stuffed Acorn Squash
For the stuffing:
24 ounces multigrain bread, cubed
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, diced
1 medium carrots, diced
2 celery stalks, diced
2 medium portabella mushrooms, diced
1/4 cup pecan pieces
1 1/2 teaspoon herbs/spices of your choice (I used thyme, rosemary, celery salt and cumin)
1/4 cup parsley, minced
1 cup water or veg broth (I used some of the chicken stock I had made... even better!)
1/2 teaspoon blk pepper
1/2 teaspoon salt (I used course)
1. Dry bread on cookie sheet for 20-30 min, uncovered, at 250
2. Heat olive oil/butter in large saute pan. Add carrots, celery and onion, saute over med heat for 3 min, until lightly caramelized. Add mushrooms, pecans and herbs/spices, continue to saute for 2 min. Add parsley and transfer to large mixing bowl, then add bread-cubes, and mix well with water/broth. Let sit for 30 min until bread absorbs all liquid and stuffing appears fluffy. Season with salt/pepper. Set aside.
For the squash:
4 med acorn squash, halved, with seeds removed (save seeds, as I did, for roasting!!)
1 cup water
1/4 cup OJ
2 or 3 teaspoons tamari
1 tablespoon honey
juice of a lemon
1. Preheat oven to 375. Place squash halves cut-side down on cookie sheet lined with foil. Add 1/2 cup or so of water and bake for 50 minutes, until nearly tender.
2. Combine OJ, tamari, honey, lemon juice and pepper. Mix well and set aside. Place squash cavity-side-up in a roasting pan. Brush generously with the glaze. Fill cavity of each squash with stuffing- really pack it in there!
3. Pour 1/2 cup water into the pan and bake for 30 min, until squash is lightly browned and stuffing is thoroughly heated.
HOLY CRAP is this squash good... ENJOY!
Rinse under cold water extremely well. Mix with a bit of olive oil, curry powder, cumin, pepper, course salt, and bake at 350 until you hear them gently pop. I tend to leave them a few minutes longer, as I like them to be a little burned...
Oh, if anyone is interested in my chicken stock recipe, let me know... It's a little more time intensive than the recipes above, which is why I didn't include it.