Stuffed Winter Squash

Stuffed Winter Squash

Adapted from All Recipes

Ingredients:

  • 2-3 winter squash, halved & seeded (can be acorn, kabocha, or butternut squash)
  • 1 tb olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 pound breakfast sausage
  • 1 tsp dried thyme
  • 1/2 c raisins
  • 1/2 c chopped pecans

Directions:

  • Preheat oven to 350.
  • Place squash halves cut side down in baking pan(s).  Fill pan(s) with about 1/2 inch water.
  • Bake squash 40 minutes, or until tender.
  • While squash bakes, heat oil in a skillet, over medium heat.
  • Place onions & celery in the skillet; cook until tender.
  • Stir in sausage & thyme; cook & stir until evenly brown.
  • Remove squash from the oven, and carefully scrape the pulp from the rinds.  Take care to leave a sturdy edge.  Set rinds aside.
  • Place the pulp in the bowl with the sausage mixture.  Add the raisins and pecans.
  • Mix thoroughly.
  • Scoop into the reserved rinds.  Place stuffed squash in baking dishes.
  • Bake 25 minutes, or until thoroughly heated.
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Zucchini Boats

When we got 2 zucchini this week (very out of season for Montana!), I knew I wanted to make this recipe.  I had saved it awhile ago, but was resigned to wait until summer.  I really liked these- the flavors blended well & the zucchini softened up nicely.  Cody was more neutral… he suggested adding tomato sauce to the stuffing, to make it more sauce-like & less stuffing-like.  But, of course, he still cleaned his plate 🙂

Zucchini Boats

Serves 4-5

Adapted from Apple A Day

Ingredients:

  • 3 (6-9 inch) zucchini
  • 1 tb olive oil
  • 1/2 c onion, chopped
  • 3 cloves garlic, minced
  • 1/2 c mushrooms, chopped
  • 1 lb sausage (spicy, sweet, or original will work)
  • 1 tomato, seeded & diced
  • 3 tb chopped fresh basil
  • 1 tsp minced fresh rosemary
  • 3/4 c grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Directions:

  • Cut zucchini in half lengthwise.  Scoop out the insides, leaving a shell about 1/4 inch thick.  Reserve half the insides.
  • In a medium skillet, over medium-high heat, heat the olive oil.  Saute the onion & garlic until tender (about 4-5 minutes).
  • Add the mushrooms & reserved zucchini insides to the skillet.  Saute another 2 minutes.  Remove from pan.
  • Crumble the sausage into pan.  Cook over medium-high heat until browned on all sides, stirring occasionally.
  • Stir in the onion & mushroom mixture.
  • Add the tomato, basil & rosemary.  Cook 1 more minute.
  • Drain off any excess fat, remove from heat, & set aside to cool.
  • Preheat the oven to 375.  Once the sausage mixture has cooled a bit, mix in cheese, egg, salt, & pepper.  Fill in the zucchini shells.
  • Put 1/4 inch water in the bottom of a baking dish.  Place the filled zucchini shells in the pan & bake for 40 minutes, until golden brown.  Serve immediately.

My adaptations:

  • The recipe called for 2 tb dry white wine, to be added with tomato.  I replaced the wine with water, but it just made the mixture too runny.
  • I reduced the number of tomatoes from 2-3 to only one.
  • I increased the number of zucchini from 1 (12 in.) or 2 (6 in.).  I had 2 (9 in.) & the recipe made way too much filling.  I ended up baking the excess separately in a small dish.
  • The recipe called for 2 tb olive oil, one to be used to brown the sausage.  Since I used pork sausage (rather than turkey sausage), I omitted the extra tablespoon of oil & browned the sausage by itself.