Baked Acorn And Butternut Squash Recipe
Ingredients
| 3 medium to large acorn squash, washed | ||
| Butternut squash | 1 Medium, washed | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Shallots | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Carrots | 1/4 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Allspice | 1/2 Teaspoon | |
| Salt and white pepper | ||
Directions
Preheat the oven to 350°.
Stem the squash, cutting 1/3 of the top off each acorn squash.
Save the tops.
Scrape out the seeds.
Cut the butternut squash lengthwise and remove seeds.
On a large baking sheet with at least 1-inch sides, place the squash cut-side down.
Rub with oil and add the water.
Bake the squash for 30 to 40 minutes or until tender.
Remove the pan from the oven and let the squash cool.
Reduce the oven temperature to 300°.
Turn the acorn squash over and scrape 1/2 of the meat from the inside into a bowl, being careful not to break through the sides.
Do the same with the butternut squash, adding it to the bowl.
In a 2-quart non-stick saucepan melt the butter and saute the shallots, celerv, and carrots until soft, about 3 to 5 minutes.
In a food processor combine the squash, sauteed mixture, salt, and pepper.
Blend until smooth.
Cut a small piece from the bottom of each acorn squash so that they will stand.
Fill all of the squash halves with the squash mixture.
Bake the stuffed squash until heated through
Stem the squash, cutting 1/3 of the top off each acorn squash.
Save the tops.
Scrape out the seeds.
Cut the butternut squash lengthwise and remove seeds.
On a large baking sheet with at least 1-inch sides, place the squash cut-side down.
Rub with oil and add the water.
Bake the squash for 30 to 40 minutes or until tender.
Remove the pan from the oven and let the squash cool.
Reduce the oven temperature to 300°.
Turn the acorn squash over and scrape 1/2 of the meat from the inside into a bowl, being careful not to break through the sides.
Do the same with the butternut squash, adding it to the bowl.
In a 2-quart non-stick saucepan melt the butter and saute the shallots, celerv, and carrots until soft, about 3 to 5 minutes.
In a food processor combine the squash, sauteed mixture, salt, and pepper.
Blend until smooth.
Cut a small piece from the bottom of each acorn squash so that they will stand.
Fill all of the squash halves with the squash mixture.
Bake the stuffed squash until heated through
Chef
