Winter Squash with Apricot Stuffing Recipe
(Preparation and Cooking Time: 1 hour and 10 minutes)
3 small acorn, butternut or other winter squash, cut in half and seeds scooped out
2 cups matzo flour (or meal), or 4 whole matzo, finely crumbled
1 medium red onion, chopped
1/2 cup chopped celery
1 clove garlic, minced
1 1/2 cups vegetable stock
1/2 cup dried apricots, chopped
1/4 cup cashews, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons fresh ground black pepper
Have some vegetable broth on hand for sauteeing the vegetables--& some cooking spray, if desired, for spraying the exposed side of the squash.
Instructions for the Winter Squash recipe with Apricot Stuffing recipe:
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius or Centigrade).
- Place the squash, cut side down, in a shallow baking pan.
- Add enough water to cover about 1-inch (or 2.54-centimeters) of the squash halves. If desired you could lightly spray the exposed side of the squash with high-heat canola spray.
- Bake the squash for about 20 minutes, or until about half cooked.
- The squash still should be fairly tough.
- Meanwhile, combine about 1/4 cup of vegetable broth, matzo, onion, celery and garlic in a medium saucepan and sauté for about 6 minutes, or until very soft. Add additional liquid if the mixture starts to dry out before the vegetables are soft--but add in small amounts.
- The mixture will stick to the pan, so stir frequently.
- Add the stock, apricots and cashews and allow to cook for 12 minutes, stirring frequently.
- Stir in parsley and pepper.
- Remove the squash from the oven, turn upright and allow to cool for 5 minutes.
- Fill each squash with stuffing and arrange on a baking sheet.
- Use remaining olive oil to lightly coat any exposed squash meat.
- Bake for 50 minutes, or until the squash is soft and easily pierced by a fork.
Makes 6 servings.