Monday, November 24, 2008

stuffed acorn squash for thanksgiving

In case you're looking for something new to try this winter, I'd vote for this Stuffed Acorn Squash. I served this at last year's Thanksgiving meal and because it was so delicious I'm serving it again. As soon as I can find my foodie pics, I'll repost.

Make-ahead tip: The squash mixture can be made the day before. Make sure the filling is at room temperature before refilling and baking.

Ingredients: 1/2 cup grated Parmesan cheese 1/4 cup heavy cream 3 tablespoons unsalted butter 1/2 teaspoon black pepper 4 acorn squash, cut in half crosswise, seeds removed 1 small shallot, minced 1 cup Panko bread crumbs (can be found in the Asian section of your supermarket) 1 teaspoon kosher salt.

1. Preheat the oven to 375 degrees F.

2. Place the squash, cut side down in two roasting pans. Add about 1/4-inch water in each pan. Cover with foil and bake for 40 minutes or until the squash are very tender. Remove from the oven, turn the squashes upright and drain the water.

3. When cool enough to handle, scoop out the flesh of the squashes into a large bowl, leaving about a 1/4-inch border around the squashes. Add the butter, shallots, cheese, cream and half of the breadcrumbs. Season with salt and pepper. Carefully place the mixture back into the hallowed out squashes. Place the squashes back into the roasting pans and sprinkle the tops with the remaining 1/2-cup breadcrumbs. 4. Bake, uncovered for about 10 more minutes, or until the tops brown slightly. Serve hot.

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