Stuffed Squash

squash & stuffing
squash & stuffing

It seems an easy use of leftovers and winter veg. Buy a squash (mine cost me $2.50). Fill with rice etc.

My recipe was:
– 1/2 lb prosciutto butt
– 1 onion
– 1/4 cup cooked chick peas
– 1/2 cup slivered almonds
– 200 mls (4 shots) amontillado sherry
– 1/4 nutmeg, grated (maybe an 1/8 tsp)
– 5 mls cinammon
– 2 whole cloves
– 1/2 teaspoon curry powder
– 1/4 cup butter
– 3/4 cup COOKED white rice

brown almonds in half the butter.
combine with chickpeas and sherry and cloves and cinnamon and curry in food processor/blender and puree.
Mince ham. (add to food processor?)
Soften the onions till transparent in the remaining butter.
combine all ingredients. Makes 3 cups stuffing enough for 2 acorn squash in these parts.

I boiled the squash halves, cleaned, for 5 min in water, then when cooled stuffed and ‘sewed’ together with wooden stakes. (As seen above.) Roasted @ 300F for 2 hrs. You can do it for less time.

This is a recipe for moderately competent cooks willing to fool around with proportions and times.

You can drink pretty much any wine with this one: riesling, rhone syrah, Oz shiraz (recommended) or even Amontillado…

The prosciutto is due to Nardi’s in Winnipeg, making a practice of selling off the butts of the hams at about $5 a pound. Too fibrous for anything else, they still taste great and work in food.

Squash Oven Ready
Squash Oven Ready

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