The ingredients for this delicious meatless meal are all prepped and ready to go. |
Serves 4
to 8
Recipe
from Food.com
Adapted
and Husband-Tested in Alice’s Kitchen
This is a long list of ingredients,
BUT the prep goes pretty fast if you have a sturdy chef knife and this tastes sensational! This would make a great side dish for 8
people for the holidays or a tasty meatless dish for four. When I made this, I had extra stuffing, which
I used with another meal.
2 acorn squashes
2 Tablespoons olive oil,
divided
1 small onion, chopped
1 garlic clove, minced
1 stalk celery, chopped
1 medium carrot, chopped
½ cup sliced mushrooms
1/8 cup dry sherry or
white wine (Do not use cooking sherry.)
2 cups whole-wheat Panko
bread
½ cup raisins (I used golden raisins because that’s what I
had on hand.)
¼ cup sun-dried tomato,
chopped
¼ cup unsalted sunflower
seeds
½ cup chopped walnuts
½ teaspoon poultry
seasoning or sage
Kosher salt and freshly
ground pepper, to taste
½ cup to 1 cup vegetable
broth (or more depending upon your preference)
½ cup cheddar cheese,
shredded (Optional)
Cut squashes in half and
remove seeds. With a sharp knife, make a
small slice on the skin side of each half so that the squash will stand on the
baking sheet without tipping over.
Drizzle 1 Tablespoon of olive oil over the flesh side of the squashes.
Sprinkle the squashes with Kosher salt and freshly ground pepper. Flip them over and bake, cut side down, at
350 degrees for 30 minutes.
Meanwhile, sauté the onions,
celery, and carrot in 1 Tablespoon of olive oil until soft and translucent. Add
garlic and mushrooms, and continue cooking until they are soft and have
released their juices. Add sherry (or white wine) to "deglaze" the
pan, and then simmer briefly.
Add Panko breadcrumbs,
raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stirring to combine.
Add the poultry seasoning and Kosher salt and freshly ground pepper to taste. Add ½ cup of vegetable broth to the mix and
then add up to another ½ cup more until the mixture is softened and moist. (You can add more broth if it seems dry. I usually do because I like my stuffing moist.) Remove
from heat. Once cooled slightly, stir in
shredded cheese, if using.
Remove the baked squash
from the oven. Flip them over and then add
the stuffing mixture to interior of squash, mounding as needed, and bake
covered (with foil) another 20-30 minutes. For a crunchier top, remove cover
for the last 10 minutes.
No comments:
Post a Comment