The Raw Cooked Vegan

Sunday, June 5, 2011

Rosemary Herbed Stuffed Acorn Squash


This turned out to be one of my best stuffing recipes yet. I like stuffing to be more than just doctored-up bread. It has to have lots of different ingredients with crunchy textures and flavors. I recommend a real hearty or earthy bread with lots of seeds (pepitos, sunflower, sesame, etc.). It would also be great stuffed in bell peppers or butternut squash.

I happened to grill this outside because I didn't want to crank up my oven when it's 90 degrees outside. But ordinarily, I would bake it at 350 degrees F for about 35- 45 minutes.

Rosemary Herbed Stuffed Acorn Squash

2 small acorn squash or 1 large one
2 slices of whole grain and seed bread, diced small
1 small yellow onion, chopped
1/2 bell pepper, chopped (I used orange)
10 Brazil nuts, chopped
1 and 1/2 tsp chopped fresh rosemary
1 and 1/2 TBS olive oil
1 large clove garlic, minced
1 TBS Earth Balance Buttery Spread
1 TBS water
Sea salt and fresh ground pepper


(Skip this step if you are baking in an oven)
1. Prepare squash by washing and cutting in half and scooping out the seeds. Steam squash in a steamer basket over salted boiling water for about 15 minutes until a slightly soft. Remove from heat and set aside

2. In a large skillet, heat olive oil over medium-high heat and add onions and pepper. Sprinkle with sea salt and pepper while cooking. When onions are slightly browned, add rosemary, Brazil nuts and chopped bread. Add the 1 TBS of water to slightly moisten. Stir, then add garlic and Earth Balance. Cook for another 5 minutes or so. Remove from heat.

Baked Version
If baking squash, coat oven-safe dish with non-stick olive oil spray. Preheat oven to 350 Fahrenheit. Scoop stuffing into un-cooked squash halves and pack down as much as possible. Place in dish, cover and bake for 35 to 45 minutes. Removing lid half way through. When squash is soft (fork easily slides through skin) remove and let cool.

Grilled Version
If grilling squash, scoop stuffing into steamed squash halves and pack down as much as possible. Place stuffed squash on grill pan or in double-lined foil with corners turned up (you may feel confident enough to put them right on the grill, but if they soften too much, you may have a hard time keeping them together). 


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