Pecan Stuffed Squash perfect for fall meal
The cool wind whipping leaves from the trees means it’s time for farmers’ market tables to be overflowing with big, beautiful squash.
Kris McIlvenna, of Coeur d’Alene’s Greenbriar Inn, shared a recipe that is perfect for satisfying a craving for fall flavors. It is beautiful enough for holiday tables, too. In addition to making meals for the inn and its catering business, the Greenbriar also hosts cooking classes. The fall schedule can be found in the Fresh Sheet column on the cover of today’s Food section.
The second recipe comes from the latest edition of Cook’s Country magazine.
Pecan Stuffed Squash
From the Greenbriar Inn, Coeur d’Alene
2 (13 3/4 ounce) cans chicken broth
4 small acorn squash, halved and seeded
2/3 cups butter
4 cups dry herb-seasoned stuffing mix
4 ounces pecan pieces
2/3 cups seedless raisins
1/4 cup fresh sage or 1 teaspoon dried sage
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Pre-heat oven to 400 degrees. Reserve 1 1/3 cup broth, then pour remaining broth into a shallow baking dish. Place squash cut-side down in the broth. Bake 30 minutes. In a medium saucepan over medium-high heat, heat reserved broth and butter or margarine until the butter (or margarine) melts. Stir in stuffing mix, pecans and raisins, sage, cinnamon and nutmeg. Remove squash from oven. Turn squash over; cut side up. Spoon stuffing into squash cavities. Bake 20 minutes more or until squash is done, basting with broth every 10 minutes.
Yield: 4 servings
Approximate nutrition per serving: Unable to calculate due to recipe variables.
Roasted Butternut Squash Soup
From Cook’s Country magazine, November 2008
“Because the bulbous end of butternut squash contains the seeds and stringy fibers, purchase squash with a relatively long neck – they have more useable flesh. You can replace the chicken broth with vegetable broth of a vegetarian version of this soup.”
1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1 1/2-inch chunks
3 medium shallots, peeled and quartered
1/4 cup vegetable oil
Salt and pepper
4 cups low-sodium chicken broth (see note)
1 tablespoon maple syrup
1 teaspoon cider vinegar
1/8 teaspoon ground nutmeg
1/4 cup heavy cream
Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, shallots, oil 1 teaspoon salt and 1/2 teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add 1/2 cup broth to the pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed about 5 minutes.
Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer pureed squash mixture to large saucepan and stir in syrup, vinegar, nutmeg and cream.
Bring soup to simmer over medium-low heat, adding 1/4 cup water at a time as necessary to adjust consistency. Serve.
Soup can be refrigerated in airtight container for 3 days.
Variations: For Curried Butternut Squash and Apple Soup, substitute 1 1/2 pounds Golden Delicious apples, peeled, cored and chopped, for half of squash. Omit vinegar and substitute 1/2 teaspoon curry powder for nutmeg.
For Southwestern Butternut Squash Soup, substitute 1 tablespoon honey for maple syrup, 1 teaspoon lime juice for vinegar and 1/2 teaspoon ground cumin for nutmeg. Just prior to serving, stir in 2 tablespoons finely chopped fresh cilantro and 1 tablespoon minced canned chipotle chiles in adobo sauce. Serve with a dollop of sour cream.
Soup can be refrigerated in airtight container for 3 days.
Yield: 4 servings
Approximate nutrition per serving: 303 calories, 20 grams fat (4 grams saturated, 56 percent fat calories), 5 grams protein, 40 grams carbohydrate, 25 milligrams cholesterol, 6 grams dietary fiber, 270 milligrams sodium.