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Squash & Sweet Pea Stuffing Recipe

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This recipe for Squash & Sweet Pea Stuffing, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Shingleton
Added: Sunday, May 3, 2009


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

Preheat oven to 250.
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.

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