Note, fair reader, I am making a valiant attempt to post more regularly. I am attempting to pre-schedule at least one post a day during the week. Let's see how well this works. Onward!
I stuffed and froze some delicata squash on Sunday. Wait, that sounds bloody awful. Who wants to stuff and freeze squash? That sounds about as unsexy as humanly possible. Actually, it sounds gross and somehow industrial. Hmm, let me reword that. How about, Sunday I roasted some delicata squash with a savory bread dressing, the preserved the glorious fall flavors for later in the week, reminding me of the buttery, cinnamon-y scents that wafted through my sun dappled kitchen on that crisp October Sunday. Any better? The end result is the same, squash that can be reheated for a fantastic vegetarian supper, served along side a green salad dressed simply. This is also a great idea for a main dish for non meat eaters at Thanksgiving, though make enough for everyone, since it's likely to be gobbled by meat eaters as a side dish. I made this in a heart unhealthy fashion, using a good bit of butter and olive oil. You can cut the fat significantly if you substitute in some stock and up the amount of water. The squash was from Breezy Willow.
Stuffed Squash (serves 6)
3 medium sized delicata squash (can use acorn or other similar small squash, I like delicata for a savory preparation).
Olive oil in a spritzable form or ready to drip onto a paper towel
Cinnamon to taste
Salt to taste
Cayenne pepper to taste
3 tablespoons butter
3 tablespoons olive oil
1 medium to large onion, minced finely
6 ribs celery, minced finely
2 shallots, minced finely
6 slices whole grain bread (I used Harvest Grains from the Breadery), cubed
Salt and pepper to taste
Wash squash. I don't know why, I just do it.
Line pan with foil if not using a foil pan.
Oven to 400F.
Cut squash in half.
Scoop out seeds with a tablespoon. Get the stringy stuff too.
Spritz with olive oil, cinnamon, salt, and cayenne pepper.
Lay flat in baking pan.
Meanwhile, add your butter and olive oil to a large skillet. When its hot and the butter foams, add the veggies, and turn to medium-low.
Add the bread cubes, tossing to coat.
Season with salt and pepper.
Add just enough water to moisten.
Stuff inside of squashes.
Bake until fork-tender, approximately 40 minutes.
I did freeze them, which might be a bit of a shame. They freeze decently, but I think the texture is better fresh.