Red Onion and Almond-Stuffed Winter Squash

[Guest guest]

Red Onion and Almond-Stuffed Winter Squash

 

4 small winter squashes, carnival, acorn, golden acorn, delicata, or other

1 tablespoon butter

1 large red onion, chopped

1/4 cup finely chopped toasted almonds

1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

salt and freshly ground pepper to taste

 

The squashes may be baked in the oven or microwave. If you are going to use the

oven, preheat it to 375 degrees.

Cut the squashes in half lengthwise. Place the halves in a baking dish, cut side

up, with about 1 /2 inch of water, and cover with foil. Bake until easily

pierced with a knife but still holding their shape, 30 to 40 minutes, depending

on the type and size of squash used. Or microwave, using as a rule of thumb 4 to

7 minutes each for each squash. Test occasionally to make sure they don't get

overcooked.

When the squashes are cool enough to handle, scoop out and discard the seeds.

Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of

about 1/4 inch thick all around.

Heat the butter in a medium skillet. Add the onion and sauté over medium heat

until golden. Add the almonds and continue to sauté until they give off a toasty

aroma.

Combine the onion mixture with the squash pulp. Add the ginger, season with salt

and pepper, and stir together. Stuff back into the squash shells. Reheat in the

microwave or oven, just until heated through, and serve.

Makes 4 servings.

 

 

 

[Guest guest]

How did you know I had an acord squash waiting for dinner tonight?  This sounds

very good.  Almonds are so good for us, too.

Katie

 

 

 

--- On Thu, 9/4/08, AJ <coolcook wrote:

 

AJ <coolcook

Red Onion and Almond-Stuffed Winter Squash

 

Thursday, September 4, 2008, 6:50 AM

 

 

 

 

 

 

Red Onion and Almond-Stuffed Winter Squash

 

4 small winter squashes, carnival, acorn, golden acorn, delicata, or other

1 tablespoon butter

1 large red onion, chopped

1/4 cup finely chopped toasted almonds

1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

salt and freshly ground pepper to taste

 

The squashes may be baked in the oven or microwave. If you are going to use the

oven, preheat it to 375 degrees.

Cut the squashes in half lengthwise. Place the halves in a baking dish, cut side

up, with about 1 /2 inch of water, and cover with foil. Bake until easily

pierced with a knife but still holding their shape, 30 to 40 minutes, depending

on the type and size of squash used. Or microwave, using as a rule of thumb 4 to

7 minutes each for each squash. Test occasionally to make sure they don't get

overcooked.

When the squashes are cool enough to handle, scoop out and discard the seeds.

Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of

about 1/4 inch thick all around.

Heat the butter in a medium skillet. Add the onion and sauté over medium heat

until golden. Add the almonds and continue to sauté until they give off a toasty

aroma.

Combine the onion mixture with the squash pulp. Add the ginger, season with salt

and pepper, and stir together. Stuff back into the squash shells. Reheat in the

microwave or oven, just until heated through, and serve.

Makes 4 servings.