Red Onion and Almond-Stuffed Winter Squash

[Guest guest]

One of my autumn/winter favorites.

Tierso

 

Red Onion and Almond-Stuffed Winter Squash

 

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

1 tablespoon margarine or whipped 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

margarine 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. Yields 4 servings.