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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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