Saturday, January 24, 2015

Stuffed Butternut Squash

Thursday 15 January
A visit to the dentist is an excuse to go to Trader Joe's, which is right near there.  Along with the usual supplies, TJ's had butternut squashes for $1.99 apiece, and as vedge is much needed in our house, we got their biggest one, a four-pounder.
Our favorite winter squash recipe is the classic from Craig Claiborne's old NY Times cookbook.  This squash was so large that it had to be cut in quarters, the stem halves separate from the belly halves from which we scooped the seeds.  All of them baked on a tray, with the hollows filled with a tot of bourbon and a pat of butter.
Once they were all soft, we set aside the stem halves for another time, and filled the seed hollows with 1/2 lb. of fried bulk sausage, a half a chopped onion, a sprinkle of flour scraped up with the fat, a drizzle of wine, dried sage, a small handful of chopped pecans; and topped with the famous brown sugar and mustard streusel.  Then it all baked again until it was hot and the streusel had browned.

It's different every time, depending on what we have around, but it's always good.

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