An appetizing dish designed to invigorate the winter-weary palate, the natural sweetness of this stuffed squash is sure to please and the pretty presentation gives it a festive air. Stuffed squash may look elaborate, but itís easy as can be to make, and the bright colors in this recipe are so cheering to the senses.
4 small winter squashes (carnival, acorn, golden acorn, delicata, or other)
1 tablespoon no hydrogenated margarine or butter
1 large red onion, chopped
ľ cup finely chopped toasted almonds
Ĺ teaspoon grated fresh ginger or ľ teaspoon ground ginger
Salt and freshly-ground black pepper to taste
1. If using an oven, preheat to 375.
2. Cut the squashes in half lengthwise. Place halves in a baking dish, cut side up, with about Ĺ inch of water, and cover with foil. Bake until easily pierced with a knife but still holding their shape, 30 to 40 minutes, depending on size and type of squash used. Or microwave, using as a rule of thumb 4 to 7 minutes for each squash. Test occasionally to be sure they donít get overcooked.
3. When the squashes are cool enough to handle, scoop out and discard the seeds. Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of about ľ inch think all around.
4. Heat the margarine or butter in a medium skillet. Add onion and saute over medium heat until golden. Add the almond and continue to saute until they give off a toasty aroma.
5. Combine the onion mixture with the squash pulp. Add ginger, season with salt and pepper, and stir together. Stuff back in to the squash shells. Reheat in the microwave or oven, just until heated through, and serve.
Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas (Broadway Books, 2001). Copyright (c) 2001 by Nava Atlas. Reprinted by permission of the author.
Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas (Broadway Books, 2001).