Savory Grain Stuffed 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.

SAVORY GRAIN-STUFFED SQUASH

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.

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).