3 large acorn or delicata squash4 slices day old multi-grain bread, crusts removed and cubed (about 3 cups or 5 oz.)1 tablespoon unsalted butter1 tablespoon extra-virgin olive oil1 large onion, diced1 small apple, peeled and diced1 large shallot, minced¾ cup finely chopped celery1 ¼ cup vegetable broth1 egg2 teaspoons chopped fresh sage1 teaspoon chopped fresh thyme1 teaspoon salt½ teaspoon pepper
½ cup unsalted pepitas (pumpkin seeds), toasted
- Preheat oven to 375 degrees. Line a large baking sheet with parchment.
- Cut delicate squash in half lengthwise and scoop out seeds and stringy pulp from the center. Lay cut-side down on the prepared baking sheet and bake until just soft when poked, 35 to 40 minutes. [It will continue to cook in another step, so don’t let it get too mushy] Remove from the oven and carefully turn cut side-up.
- Meanwhile, spread bread on another large baking sheet and toast in the oven until dry but not browned, 10 to 12 minutes. Let cool.
- Meanwhile, melt butter with the oil in a large skillet over medium-high heat. Add onion, apple, shallot and celery and cook, stirring often, until the vegetables are tender, adding 1 to 2 tablespoons of water to prevent from browning too quickly if necessary, 8 to 10 minutes total. Let cool slightly.
- Whisk broth, egg, sage, thyme, salt and pepper in a large bowl. Add the onion mixture and stir to combine. Stir in bread and pepitas. Mound stuffing into the cooked squash halves, about 2/3 cup stuffing each. Return to the oven and roast until the stuffing is hot all the way through and golden on top, about 20 to 25 minutes minutes.
Adapted from Healthy Seasonal Recipes, via Nosh On It
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This recipe was most recently featured in
Boston Organics Newsletter No. 48 of 2013.