November Monthly Roll Call. ~ Amy: kabocha squash entree

[Guest guest]

" kabocha squash entree "

What is this wonderful sounding dish, Amy?

 

~ pt ~

 

Wrongs are often forgiven, but contempt never is.

Our pride remembers it forever.

~ Lord Chesterfield, statesman and writer (1694-1773)

~~~*~~~*~~~*~~~>

, " Amy " <sandpiperhiker>

wrote:

> > > 3. What is your favorite dish for Thanksgiving?

>

> Anything with cranberries in it, probably. I make a nice stuffed

> kabocha squash entree.

>

[Guest guest]

Here it is... from the Nov 1998 Natural Health magazine. It's nice

because you can " carve " it (cut into wedges) at the table, so if

someone used to have that job, they can still wield the knife. It

just calls for winter squash, but I usually use kabocha if I can find

it - it's nice and sweet.

 

WINTER SQUASH STUFFED WITH WILD GRAINS

 

Serves 6

 

The combination of wild rice, barley, and traditional bread stuffing

in this dish makes it perfect both in the squash and as an

accompaniment for the big bird. (See " Autumn's Bounty " , for squash

descriptions.) The chestnuts, mushrooms, leeks, and cranberries bring

together the rich flavors of the winter season. Cooked chestnuts are

available in cans or jars; be sure to buy them packed in water rather

than sugar syrup. This recipe makes more stuffing than will fit into

the squash. Bake the extra for the turkey eaters or save it for the

next day to serve with holiday leftovers. To bake the stuffing outside

the squash, pack it into a lightly greased baking dish, cover with

foil, and place it in a 400 degree oven for 20 minutes. Remove the

foil and bake until lightly browned, about 10 minutes.

 

Remove the dish from the oven, let the stuffing rest for 10 minutes,

and serve.

 

1/2 cup barley

Salt

1/2 cup wild rice

4 cups herb-seasoned bread stuffing cubes

1 large winter squash (2 1/2 to 3 pounds)

2 tablespoons canola oil

2 leeks, white and light green parts

only, sliced thin

1 medium onion, chopped

3 shallots, minced

3 medium portobello mushrooms,

stems discarded and caps diced

1 cup coarsely chopped cooked chestnuts

1 cup coarsely chopped cranberries,

fresh or frozen

1 navel orange, peeled, sectioned, and chopped

1 teaspoon grated orange zest

1/4 cup vegetable broth

1/3 cup chopped fresh parsley leaves

 

1. Bring 1 1/2 cups water to boil in small saucepan. Add barley and

salt to taste Reduce heat to low, cover, and cook until tender, about

40 minutes. Meanwhile, bring 1 1/2 cups of water to boil in separate

saucepan. Add wild rice and salt to taste Reduce heat to low, cover,

and cook until tender, about 40 minutes. Turn cooked barley and wild

rice into large bowl. Add bread cubes.

 

2. Preheat oven to 400 degrees. Insert blade of sharp paring knife

horizontally into squash about a third of the way from the top. Work

knife around until you can lift off top of squash like lid from a

pumpkin. With spoon, scoop out seeds and scrape out as much of the

stringy, soft flesh as possible To make opening of squash larger, hold

knife vertically and trim away the squash meat that curves in around

top edge. Set squash aside.

 

3. Heat oil in large nonstick skillet over medium-high heat. Add

leeks, onion, and shallots and saute until translucent, 3 to 4

minutes. Add mushrooms and cook until any liquid they release has

evaporated, 7 to 8 minutes. Scrape vegetables into bowl with grains,

and mix to combine.

 

4. Add chestnuts, cranberries, chopped orange, and orange zest,

stirring with fork to combine them. Moisten with broth Mix in parsley

and season generously with salt to taste.

 

5. Pack as much stuffing as possible into empty squash, pressing it

with your hand to compact it lightly. The stuffing should be mounded

high. Cover squash with foil, tenting it; do not wrap squash in foil.

(See note above about cooking remaining stuffing separately.)

 

6. Place squash on baking sheet in center of oven. Bake 1 hour.

Remove foil and bake until knife easily pierces squash at its widest

point, about 20 minutes. Let squash sit 10 to 15 minutes before

serving so stuffing can settle.

 

Cut into wedges and serve.

 

PER SERVING: 302 calories, 7g protein, 4g fat, 63g carbohydrates, 13g

fiber, 224mg sodium, 167% vitamin A, 100% vitamin C, 15% calcium