Holiday Stuffed Squash

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Stuffed Squash
Photo: Andrew Hiorth

This main course will impress your friends and family during any holiday season. Filling and delicious, this is a satisfying choice.

Chef Jordan’s Tips*

To save time, you could use quality store-bought roasted red peppers. Any mushroom will work in this recipe but my favorites are chanterelles, morels, oyster and cremini mushrooms.

Serves 4 

Ingredients

  • Buttercup, pumpkin or sugar mama squash, about 2 1/2 -3 lbs, cleaned and dry
  • 2 red peppers, rinsed and dried*
  • 6 shallots, whole, unpeeled
  • 1 lb oyster mushrooms, roughly chopped*
  • 1 lbs chanterelle mushrooms, cleaned and cut in half lengthwise*
  • 6 sprigs fresh thyme
  • 6 leaves fresh basil
  • 1 Tbsp. sea salt
  • 3 Tbsp. olive oil, divided

Directions

Preheat oven to (convection bake) 275° F. 

Place squash on a baking sheet and place in oven. Bake until a knife easily pierces the top of the squash, about one hour.

Remove squash from heat and cool to room temperature.

Using a sharp knife cut a ‘lid’, about 3 inches in diameter, exposing the inner flesh. Using a spoon, remove and discard the seeds from the inside of the squash and around the lid. Place the cover back onto the squash and set aside.

Place red peppers in a sauté pan and drizzle with 1 Tbsp. olive oil. Toss well to coat and heat oven to 400° F. Roast the peppers, turning often, until skins are separating from the flesh, about 35-45 minutes. Remove from heat and transfer to a bowl to cool to room temperature.

Place a strainer over a bowl and remove the skins from the flesh. Discard skins and seeds and combine remaining juice with peppers and set aside.

Place shallots in an oven-proof pan and cover with a tight fitting lid. Cook at 400° F until soft to the touch, about 35-45 minutes. Remove from heat and cool. Remove outer skins and set aside.

Warm a large sauté pan over high heat. Add remaining olive oil, mushrooms and fresh thyme and toss to coat in oil. Turn heat to medium and sauté mushrooms until soft, about 5 minutes. Season with 1 tsp. of salt and mix. Discard thyme sprigs and set aside.

To assemble, place peeled shallots and any residual liquid in the bottom of the squash. Evenly spread the shallots to create a layer, and season with 1 tsp. of salt.

Next, evenly spread the roasted peppers to cover the shallots and season with remaining salt. Pour residual juice onto the peppers. Lastly, place mushrooms into the squash and cover with the lid. 

Place squash in oven at 350° F until warmed through, about 30-40 minutes. Remove lid and garnish with fresh basil. Serve immediately.

Nutrition facts per serving
Calories 988; protein 64 g; fat 10 g; carbs 137 g. 

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