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Squash & Sweet Pea Stuffing Recipe

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This recipe for Squash & Sweet Pea Stuffing is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 small acorn squash or pumpkins (cut in half and seeded)

1/4-1/2 C water
1 T olive oil
1/2 C diced celery
1/2 C diced onion
1/3 C orange juice
1 pkg (16 oz) Bird's Eye Baby Sweet Peas
1 T starch
1/2 C chicken broth
2 tsp honey
1/2 tsp salt
1/8 tsp pepper
1/3 C craisins
Directions:
Directions:
Preheat oven to 250º.
In a 9x13 inch pan, place squash upside down.
Add water (about 1/2 inch deep) and bake for 25-35 minutes or until tender.
Set aside.

In a medium saucepan, heat oil.
Add celery and onions and cook 5 minutes or until tender.
Add orange juice and peas, cook 5 minutes, stirring frequently.
Whisk together cornstarch and chicken broth.
Stir into pea mixture and cook until slightly thickened.
Remove from heat and stir in honey, salt, pepper and craisins.
Scoop 1/2 cup of pea mixture in each squash.
Serve.
Personal Notes:
Personal Notes:
Try it, you'll like it!

 

 

 

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