Passover Winter Squash with Apricot Stuffing

 

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:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius or Centigrade).
2. Place the squash, cut side down, in a shallow baking pan.
3. 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.
   
4. Bake the squash for about 20 minutes, or until about half cooked.
5. The squash still should be fairly tough.
6. 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.
   
7. The mixture will stick to the pan, so stir frequently.
8. Add the stock, apricots and cashews and allow to cook for 12 minutes, stirring frequently.
9. Stir in parsley and pepper.
10. Remove the squash from the oven, turn upright and allow to cool for 5 minutes.
11. Fill each squash with stuffing and arrange on a baking sheet.
12. Use remaining olive oil to lightly coat any exposed squash meat.
13. Bake for 50 minutes, or until the squash is soft and easily pierced by a fork.

Makes 6 servings.