It will come as no surprise to you DebsPots readers that I am a fan of all types of squash. How could we ever forget the ultra famous: Very Excellent Guest Post about Zucchini. By Brian? Or the Foodgawker hit: Zucchini Fries. Not to mention vegan wonder: Epic Thai Zucchini Noodles. Oh, I think I need to go downstairs and make all of these right now.
But this time of year, the winter squashes have my heart. Squash Reconstruction features butternut in a fun, delicious architectural guise. And the spaghetti squash recipes: Squashsagna and Spaghetti Squash Pad Thai are both healthy and satisfying.
This fall, I was inspired by a dish we ate at Dan Barber’s Stone Barns that features a new hybrid call Honeynut. It looks like a small, dark butternut. The taste is sweet and the flesh is silky and creamy. When our dear friend, Cheryl Rogowski offered me one at Warwick’s Farm Market, I was thrilled. We tasted it simply roasted first, and then I began brainstorming.
Last week, at the wonderful Public Market in Rochester, I found a couple of beautiful specimens and brought them home to experiment. This sweet/savory vegetarian main course is the result. Consider it for the non-meat eaters at your Thanksgiving table.
Stuffed Winter Squash
Simply omit the cheese for a vegan dish.
Serves 2, multiply as needed
1 honeynut, small butternut, acorn, or delicata squash, stemmed, seeded, and halved lengthwise
1 small turnip, trimmed and diced
1 small hot red pepper (I used a cherry pepper), minced
½ lb cremini mushrooms, cleaned and torn into small pieces
1 can or pouch chick peas, drained well
1 scallion, minced
2 tbs. olive oil, divided
½ cup grated sharp cheddar (optional)
salt and pepper
Preheat the oven to 375°. Line two sheet pans with parchment. Season the squash with salt and pepper, and place flesh side down on one pan. In a small bowl, toss the turnip and minced pepper with 1 tbs. oil, salt and pepper. Place on same pan with squash.
Place mushrooms on second pan, and toss with the remaining oil, salt and pepper.
Roast all the vegetables for 20-25 minutes or until the squash is tender. Let cool for a few minutes.
Scoop out most of the squash flesh, leaving about ¼ inch layer to make a sturdy shell. Place flesh in a big bowl, and mash slightly. Add the remaining ingredients and mix well. Taste and adjust seasoning. Try not to eat it all before you stuff the shells.
Fill the squash shells with as much of the mixture as you can resist eating. Return to oven for 15 minutes or until heated through and slightly browned. Serve immediately.