Mutton Ancient Grain Stuffed Winter Squash Recipes

ACORN SQUASH WITH MIXED-GRAIN STUFFING

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.

QUINOA-STUFFED ROASTED SQUASH

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
• Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
• In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
• Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.

MUTTON & ANCIENT GRAIN STUFFED WINTER SQUASH

Steps:

• Start cooking amaranth (add 1 cup grain to 2 ¼ c liquid; once boiling stir, lower heat to simmer, cover and let cook 25 minutes).
• Sauté chopped onions in 2-3 TBS oil (preferably olive oil) in heavy bottom skillet on med-low heat until slightly softened.
• Add ground mutton and continue sautéing until meat is browned.
• Add pepper and salt to taste. If meat gets dry add a little olive oil.
• While meat is browning start quinoa (in small pot toast ½ Celsius grain in 2-3 TBS butter until slightly toasted in color and smell, maybe 10 minutes or so; then add 1 Celsius water, stir, bring to boil, low heat to simmer, cover and cook 12-15 minutes.).
• While quinoa is toasting check amaranth which should be almost done. Stir, if too much moisture is left add your dried currents, stir, and remove lid. Let currants absorb extra water.
• Once meat is lightly browned (but not crispy or overcooked), remove from heat. Season meat with Chinese Five Spice, Allspice and Cinnamon.
• Stir in raisins, pine nuts (or pecans) and apple if using one.
• Add chopped parsley and grains. Mix well.
• Add milk and mix well. Adjust seasonings if needed, but not too much.
• Stir in rice vinegar. This will brighten up the flavor of all the spices.
• Score the inside of squash lightly, being sure not to pierce the skin. Stuff meat mixture into squash halves.
• Place filled squash halves in baking pan, ensuring that the squash will not tip over during baking. [Savory version can be topped with breadcrumbs and/or grated parmesan at this stage.] Fill bottom of pan with ¼ inch of water, cover with tinfoil or lid but allowing some steam to release.
• Cook in preheated 350 degree F oven for 45 min to 1 hour (or until squash flesh flakes easily with fork).