Comprehensively Stuffed Squash -- a Moosewood Recipe

Name: Comprehensively Stuffed Squash -- a Moosewood Recipe
Prep time: 20 min
Cook time: 1 h 4 min
Total time: 1 h 24 min
Yield: 4-8 serving(s)
Ingredients: 2 acorn squash or 2 butternut squash; 1/2 cup onion, chopped; 1 garlic clove, crushed; 1 stalk celery, chopped; 3 -4 tablespoons butter; 1/2 teaspoon sage, rubbed; 1/2 teaspoon thyme; 1 cup whole wheat bread, crumbed; 1/4 cup walnuts, chopped; 1/4 cup sunflower seeds; 1/2 lemon, juice from; 1/4 cup raisins (optional); 1 cup cheddar cheese, grated; salt, to taste; pepper, to taste; 1/4 cup pumpkin seeds (Mom used these instead of the sunflower, but I think both would be lovey!); 1 cup cottage cheese; 1 egg; 1/2 cup parmesan cheese; 1/2 cup apple, chopped

Submitted by Katzen

"This is a favourite recipe that comes from the original Moosewood Cookbook - a cookbook in my collection that is quite tattered and oh so loved! In fact, Mom, my sister, and I all have and adore our copies. This is a recipe that is often made for Thanksgiving or Christmas, and includes Mom's optional additions below. Most definately serves as a main course for a vegetarian (but not vegan, well, not without some substitutions.) This makes four main dish servings, or eight side dish servings, maybe ten, depending on your holiday spread! In the photo I've posted, only the stuffing is shown; Mom had the baked squash ready, and I forgot to bring the camera!"

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photo by Katzen

Ready In:: 1hr 24mins
Ingredients:: 20
Serves:: 4-8

ingredients

2 acorn squash or 2 butternut squash
¹⁄₂ cup onion, chopped
1 garlic clove, crushed
1 stalk celery, chopped
3 -4 tablespoons butter
¹⁄₂ teaspoon sage, rubbed
¹⁄₂ teaspoon thyme
1 cup whole wheat bread, crumbed
¹⁄₄ cup walnuts, chopped
¹⁄₄ cup sunflower seeds
¹⁄₂ lemon, juice from
¹⁄₄ cup raisins (optional)
1 cup cheddar cheese, grated
salt, to taste
pepper, to taste
Optional Ingredients (Mom added these)
¹⁄₄ cup pumpkin seeds (Mom used these instead of the sunflower, but I think both would be lovey!)
1 cup cottage cheese
1 egg
¹⁄₂ cup parmesan cheese
¹⁄₂ cup apple, chopped

directions

For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
Bake, covered, 25 minutes.

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Reviews

This is THE recipe that I I insist on serving every single year for Thanksgiving. It screams Thanksgiving!!! I do not bother with the acorn squash at all because 'ain't nobody got time for that, but who cares?! My Moosewood cookbook literally disintegrated a few years back, but I luckily can find recipe online. I worship Mollie Katzen, I think, because of this very recipe. Thank you!

Shannon M.

RECIPE SUBMITTED BY

Katzen

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.

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