ETHNIC DAY -- American - Pecan-Stuffed Squash

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* Exported from MasterCook *

 

Pecan-Stuffed Squash

 

Recipe By : Nava Atlas's American Harvest, 126

Serving Size : 4 Preparation Time :0:00

Categories : American Main Dish

Side Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 medium-small butternut squashes (about 2 pounds each)

2 1/2 tablespoons butter

1 large onion -- finely chopped

1 cup soft whole-grain bread crumbs

1 cup cooked brown rice

1 cup packed finely ground pecans

1/3 cup orange juice, or as needed

2 teaspoons honey

Salt and freshly ground black pepper

Dash of nutmeg

 

Preheat the oven to 375° F.

 

Cut each squash in half lengthwise and remove the seeds and fibers. Cover with

aluminum foil and place the halves faceup in oiled shallow baking dishes. Bake

for 45 to 60 minutes, depending on the size of the squashes, or until the pulp

can be easily scooped out with a spoon.

 

In the meantime, prepare the stuffing. Heat 1 tablespoon of the butter until it

foams. Add the onion and sauté until it is golden brown. Combine the sautéed

onion in a mixing bowl with the bread crumbs, rice, and ground pecans.

 

When the squash is done and cool enough to handle, scoop out the pulp, leaving a

1/2-inch shell all around. Add the pulp to the pecan mixture along with the

remaining butter, stirring it in to melt. Add the orange juice, more or less as

needed to make the mixture moist but not wet, and the honey. Season to taste

with salt, pepper, and nutmeg, mix thoroughly, and stuff the squash shells. Bake

for 15 minutes and serve at once.

 

Serves 4 as a hearty main dish or, when cut in half, 8 as a side dish

 

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NOTES : Squash and pecans, two favorite southern staples, make for a memorable

dish when combined in this Louisiana recipe. The savory nut, bread, and rice

stuffing., contrasted with the smooth sweetness of the butternut squash, will b

a sure cure for the winter-vegetable doldrums.