Baby winter squash with spiced orange-currant stuffing
A side dish that will prove itself to be more of a sweet treat.
June 29, 2011 12:13
2 minute read.
(photo credit: ASSOCIATED PRESS)
BABY WINTER SQUASH WITH SPICED ORANGE-CURRANT STUFFING1. Preheat oven to
425°F. Cut off top of baby squash (for acorn squash, cut each in half
crosswise). Reserve tops. Scoop out seeds. Brush inside of squash with
oil. Sprinkle with salt and pepper. Place squash, cut side down on large
rimmed baking sheet. Roast squash until barely tender, about 20 minutes
and 30 minutes for larger squash. Turn squash cut side up.
8 individual baby winter squash (such as sweet dumpling) or four 1½-pound acorn squash
2 tablespoons extra-virgin oil plus additional for brushing
1 teaspoon coarse kosher salt plus additional for sprinkling
10 cups ½-inch cubes peeled seeded butternut squash (from 4½ pounds)
4 tablespoons (½ stick) unsalted margarine, divided
3 cups chopped onions
½ cup low-salt chicken broth or vegetable broth
½ cup dried currants
1 tablespoon finely grated orange peel
1 tablespoon chopped fresh thyme
½ teaspoon ground cinnamon
2. Toss cubed butternut squash in
large bowl, with 2 tablespoons of coarse salt and pepper. Spread out on
large rimmed baking sheet. Bake until tender, turning cubes once, about
3. Melt 2 tablespoons margarine in
heavy large skillet, over medium heat. Add onions. Sauté until golden,
about 12 minutes. Transfer to large bowl. Add 2 tablespoons margarine
and broth to skillet, stir until margarine melts. Add to onions, then
mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse
salt. Mix in squash cube. Season filling to taste with pepper. Spoon
filling into squash, place tops securely on small squash.
4. Preheat oven to 375°F. Arrange
stuffed squash on large rimmed baking sheet. Bake small squash with tops
on (or acorn squash uncovered) 30 minutes. Uncover small squash,
continue to bake all squash until very tender, filling is heated
through, and cut surfaces brown. 10 to 20 minutes longer, depending on
squash. Let stand 10 minutes. Bake leftovers along side in a dish.