Foodidude's Kitchen

Fig & Apple Cornbread Stuffed Delicata Squash

10/20/2014

by Len Boccassini

Fig/Apple Stuffed Delicata Squash • Foodidude.com

Photographs by Len Boccassini

Heavy for their size, Delicata Squash is one of the tastier winter squashes, with creamy pulp that tastes a bit like sweet potatoes. And it was this delightful variety that I chose to hold a fruity stuffing that simply exudes Autumn.

INGREDIENTS:

1 Delicata squash, halved
1/2 onion, finely chopped
1 small apple, peeled, cored and diced
10 unsweetened dried figs
1/2 tsp ground nutmeg
1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp black pepper
1/4 tsp salt
1-1/2 cups chicken broth
2 cups cornbread stuffing (or croutons)
2 tbsp butter
few roasted chestnuts (to garnish)

1. Cut squash in half vertically and remove seeds with a spoon.

2. Place in 400º oven and cook for 40 minutes.

3. Meanwhile, melt butter in skillet over medium heat. Add onion and cook until they soften.

4. Add nutmeg, rosemary, thyme, salt and pepper.

5. Add figs and apples and cook until they begin to caramelize.

6. Add cornbread cubes to skillet and mix. Add chicken broth and cook until it is absorbed and warm. remove from heat.

7. Remove squash from oven and carefully spoon stuffing into cavity. Return to oven and cook an additional 10 minutes.

8. Thinly slice roasted chestnuts and garnish. Serve while hot.

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Buttercup Squash Bisque

10/18/2014

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by Len Boccassini

The inspiration for this dish came from my dear friend, fellow foodie and co-founder of The Sharespot, Alexis Rae Graf, who following a conversation regarding my love of Autumn foods, supplied me with a recipe for "Butternut Squash Bisque". She related how she tweaked the recipe to suit her own tastes and added a variety of herbs, and even fresh ginger. That got me thinking and I decided to experiment a bit with the recipe and add yet another twist.

Each Autumn I try to make as many dishes as I can using as many varieties of squashes and harvest flavors as possible. For this recipe, I decided to employ the Buttercup Squash.

Buttercup Squash can be roasted, baked, and mashed into soups or stews, and is one of the more highly regarded winter squashes. It has a turban shape with a flattish top and weighs three to five pounds. Within its dark green skin lies a sweet and creamy orange flesh with an almost melon-like, fruity fragrance. If there is one shortcoming with this squash, it's that it tends to be a bit dry. In this particular application, however, that would not present a problem.

Preparation of this squash is easy and not dissimilar to most others; simply cut it down the middle and separate both halves. Using a spoon, remove all seeds and membrane, and it is ready to cook.

INGREDIENTS:

1 large Buttercup Squash
6 tbsp butter
1 large onion, diced
1 apple, cored, peeled and diced
2 parsnips, peeled and diced
1 sweet potato, peeled and diced
5 cloves garlic (I choose French White for its spicy pungency)

1/2 tsp ground nutmeg
1/2 tsp black pepper
1 tbsp salt
8 cups chicken broth
1 cup heavy cream
4 sprigs fresh thyme, stems removed
1/2 tbsp fresh sage, chopped
1 tbsp fresh parsley, chopped

PREPARATION:
1. Preheat oven to 400º.

2. After splitting Buttercup Squash and removing the seeds, place face down in baking dish. Pour approximately 1/4" of water into pan and bake for one hour or until squash is tender.

3. Melt butter in large stock pot over medium high heat.

4. Add onions, apple, parsnips, sweet potato, salt, pepper, parsley, sage, thyme, and nutmeg. Saute until tender; about 10 minutes.

5. Add approximately one cup of chicken broth and let simmer.

6. Remove squash from oven and carefully turn. Remove flesh from skin with a spoon and scoop into pot.

7. Cover with remaining chicken broth and allow to simmer for another 5 minutes or so.

8. Reduce heat to low, and using a submersion blender, puree soup until smooth and creamy.

9. Pour in heavy cream and mix thoroughly. Re-season with salt & pepper if necessary. Serve while hot.

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Acorn Squash w/Turkey, Mushroom, Apple, Cranberry Sage Stuffing

10/13/2014

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by Len Boccassini

The variety of squashes presented by the Autumn harvest provides me with an never-ending array of delicious recipe ideas crafted from simple, earthy ingredients that somehow transform a dish into something that is seemingly far more elegant than it actually is. It allows me to cook with what I feel to be some of the year's finest flavors - big, bold, savory, sweet flavors truly befitting the words, "comfort food".

This particular dish incorporates one of my favorite October treats - Acorn Squash. Its gorgeous orange flesh is visually reminiscent of cantaloupe and is succulent - almost buttery sweet - when baked. It is a great source of dietary fiber and potassium, as well as vitamins C and B, and is perfect for stuffing with any type of rice, meat or vegetable mixture. In this particular case, I've created what can be deemed "Thanksgiving in a Bowl", and after one bite, you know why. Enjoy!

INGREDIENTS:
Makes 4 servings

2 large acorn squash
1 lb ground turkey
2 cups mushrooms, finely diced
1 apple, peeled and finely diced
1 cup dried cranberries
3 cloves of garlic, minced (I used German White for its peppery flavor profile)
3 tbsp butter
1/2 cup breadcrumbs
1-1/2 tbsp fresh sage, chopped
1 tbsp fresh parsley, chopped
1 tbsp olive oil
salt & pepper to taste

PREPARATION:

1. Split each of the Acorn Squashes down the middle, giving you four halves.

2. With a large spoon, remove all seeds and membrane from each half and discard.

3. Cut a small sliver from the back of each squash so they can sit upright, as shown below.

4. Preheat oven to 400º. Set squash face down in a baking dish and pour approximately 1/2" of water into dish. Bake uncovered for 50 minutes.

5. About 40 minutes into the squash's cooking time you can prepare stuffing. Begin by sauteing garlic in olive oil in a large skillet. Add ground turkey when garlic begins to soften.

6. Add diced mushrooms to the skillet and allow to cook as turkey browns.

7. Season turkey and mushrooms with salt and pepper to taste, then add apples, sage and parsley. Allow to a few minutes merely to let flavors begin to develop.

8. Add dried cranberries to skillet, as well as butter.

9. When butter melts, add breadcrumbs and mix thoroughly. Remove from heat.

10. Remove squash from oven and carefully pour any remaining water from baking dish. Carefully turn each squash and set it on the now dry baking dish.

11. Spoon stuffing into the cavity of each squash until none remains. Return each to baking dish.

12. Return to oven and cook an additional 10 minutes.

13. Remove from oven and serve while hot.

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Fig & Apple Cornbread Stuffed Delicata Squash

Buttercup Squash Bisque

Acorn Squash w/Turkey, Mushroom, Apple, Cranberry Sage Stuffing

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