Ingredients: |
Ingredients: 2 small Delicata or Acorn squash
1 Tbsp olive oil
2 Tbsp melted butter
salt
¼ cup bulgur
1 Tbsp butter
½ cup pecan pieces
2 Tbsp olive oil
¼ cup chopped onion
2 tsp chopped garlic
1 cup chopped cremini mushrooms
½ cup vegetable or chicken stock
½ cup Gruyere cheese, grated
salt and freshly ground pepper
6 oz white Swiss chard, leaves and tender stems chopped separately, about 2 cups leaves and ½ cup stems
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Directions: |
Directions:Preheat oven to 375º. Halve squashes lengthwise and scoop out seeds. Oil a baking sheet and place squash on it, skin side up. Bake for 40 minutes or until squash is tender and the flesh is slightly browned. Remove from oven and turn squash flesh side up. Brush flesh with melted butter and sprinkle with salt. While squash is baking, place bulgur in a medium bowl and cover with boiling water. Let stand for 15 minutes or until tender, then drain off water. Set aside. Melt butter in a small frying pan over medium heat. Add pecans and sauté for 2 minutes until roasted. Set aside. Heat remaining 2 Tbsp olive oil in a large frying pan over medium heat. Add onion and sauté for 4 minutes or until soft and lightly golden. Add garlic and sauté for 1 minute. Add Swiss chard stems and sauté for 3 minutes or until tender-crisp. Add mushrooms to pan and cook for 2 minutes or until they are juicy. Stir in Swiss chard leaves and cook until wilted, about 3 minutes. Add soaked bulgur to vegetable mixture and stir to combine. Add vegetable stock, turn heat to high and boil stock for 2 minutes, stirring, or until stuffing is moist but not wet. Remove pan from heat, stir in grated cheese and 1/3 cup of toasted pecans, reserving about 2 Tbsp for garnish. Season well with salt and pepper. Spoon bulgur mixture into hollow of cooked squashes. Sprinkle stuffing with remaining pecans. Return to oven and bake for 20 minutes or until both squash and stuffing are hot. Serves 4. |
This recipe for Savoury Stuffed Winter Squash is from