Stuffed Baked Squash Recipe
Ingredients
1 hubbard or 2 acorn squash
2 onions
4 tablespoons lard or bacon fat
2 1/2 cups cooked beef
6 slices day-old white bread
2/3 cup gravy
a pinch of dried sage
salt and pepper
Directions
Cut the squash lengthwise to remove the top third.
Scoop out the seeds and pith.
Chop the onions finely .
Fry in a little of the lard or bacon fat until soft and golden.
Cut the cooked meat into pieces and then chop finely .
Stir in the onion, and cook for 5 minutes.
Discard the crusts and make the bread into crumbs ; mix with the onions and the meat.
Remove from the heat and stir in the gravy, sage, salt and pepper.
Fill the squash with the stuffing and replace the lid.
Spread the remaining lard or bacon fat on top, place in a baking dish and bake at 400°F for 45 minutes or until tender.
Serve in the shell with plenty of gravy.
Scoop out the seeds and pith.
Chop the onions finely .
Fry in a little of the lard or bacon fat until soft and golden.
Cut the cooked meat into pieces and then chop finely .
Stir in the onion, and cook for 5 minutes.
Discard the crusts and make the bread into crumbs ; mix with the onions and the meat.
Remove from the heat and stir in the gravy, sage, salt and pepper.
Fill the squash with the stuffing and replace the lid.
Spread the remaining lard or bacon fat on top, place in a baking dish and bake at 400°F for 45 minutes or until tender.
Serve in the shell with plenty of gravy.
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