Recipe: Holiday Winter Stuffed Squash

Summary: Makes about 8 servings stuffed squash close up

Ingredients

  • 1 winter squash such as Hubbard, butternut or acorn, about 5 lbs
  • 1 recipe for Quinoa Stuffing (on this website)

Instructions

  1. Pre heat the oven to 350 degrees F. Pierce the top of the squash with a sharp knife at 45 degree angle 2-inches over from the top. Pushing the knife blade away from your body, cut around the top of the squash and remove the cone-shaped top piece. Remove any fibrous material from the cone and set the top aside. Remove the seeds and pulp from the cavity of the squash with a spoon. Put the top back on the squash, put on a baking sheet and bake for 30 minutes. Remove from the oven and set aside to cool for 15 minutes.
  2. Spoon the stuffing into the squash cavity. Set lid in place, return squash to baking sheet and bake for 45 to 60 minutes or until a toothpick can be easily inserted into the side of the squash. Leftover stuffing can be placed in a loaf pan, sprinkled with 2 – 3 tablespoons of water, covered, and heated in the oven for the last 20 minutes of the cooking time for the squash. Remove the squash from the oven and place on a warm serving platter. Slice into wedges and serve.

Preparation time: 45 minute(s)

Cooking time:  45 – 60 minute(s)

Diet type: Vegan

Number of servings (yield): 8

Culinary tradition: USA (General)

Copyright ©

Vesanto Melina and Joseph Forest, Cooking Vegan (US), Cooking Vegetarian (Canada)

 

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