Squash Stuffed With Vegetables Recipes

SQUASH STUFFED WITH VEGETABLES

Steps:

• Using a small sharp paring knife, cut around the center of each chestnut, cutting through the shell. Drop the whole chestnuts into a saucepan of boiling water to cover and cook about 1 1/2 minutes. Drain. When cool enough to handle remove the shell and inner brown skin from each chestnut. Set the kernels aside.
• Cut the carrots into 1-inch lengths. Cut the turnips into 1/2-inch-thick slices. Cut the slices into 1/2-inch-thick batons. Cut the batons in half. Trim the carrot and turnip pieces into olive shapes. There should be about 24 carrot pieces and the same number of turnip pieces. Set aside.
• Trim the brussels sprouts of tough stems and outer leaves. Set aside.
• Preheat the oven to 400 degrees.
• Cut each squash crosswise in half. For a more sophisticated look, insert a knife tip and carve up and down at a slight angle in a saw-tooth pattern. Pull the halves apart. Scrape out and discard the seeds and fibers from each half. Cut a thin slice off the bottom of each half so that the halves will sit upright.
• Melt 8 tablespoons of the butter in a saucepan and add the honey and brown sugar. Stir until thoroughly blended.
• Spoon an equal portion of the honey and butter mixture into each squash half. Arrange the squash halves in one layer in a baking dish and pour 2 cups of the chicken broth around them. Cover closely with aluminum foil. Place the dish in the oven and bake about 45 minutes or until the flesh is tender.
• Meanwhile, bring about 2 quarts of water to the boil and add salt to taste. Add the carrots and cook 5 minutes. Remove the carrots with a slotted spoon and put them in cold water to chill. Drain and put them in a mixing bowl.
• Add the turnips to the boiling water and cook about 4 1/2 minutes. Remove the turnips with a slotted spoon and chill in cold water. Drain and add them to the carrots.
• Add the brussels sprouts to the boiling water and cook 11 minutes or until tender. Remove them with a slotted spoon and put them in cold water to chill. Drain and cut each sprout in half lengthwise. Add them to the vegetables.
• Heat the remaining 1 tablespoon butter in a heavy saucepan large enough to hold the chestnuts in one layer. Add the chestnuts and stir so that they brown lightly on all sides. Add the remaining 1/2 cup broth and cover closely. Bring to the boil and cook until the broth is absorbed, about 15 minutes.
• Remove the cooked squash from the oven and carefully pour off the liquid from the cavities into a skillet. There should be about Z cup. Add the cooked vegetable mixture, including the chestnuts, to the sauce. Add salt and pepper and cook, stirring gently, about 10 to 12 minutes or until the sauce is thickened and the vegetables are glazed. Spoon an equal portion of the mixture into each squash half and serve.

STUFFED SQUASH WITH PRESERVED-LEMON GRAVY

Steps:

• Heat a dry large skillet over high. Cook olives, shaking pan occasionally, until blistered and starting to char, about 2 minutes. Transfer to a medium bowl.
• Heat 3 Tbsp. oil in same skillet and add red onion, parsnips, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until vegetables are charred and slightly softened, 7-9 minutes. Stir in cumin, ginger, and allspice and cook just until fragrant, about 30 seconds. Scrape vegetables into bowl with olives.
• Toast barley in same skillet over medium heat (no need to add more oil), stirring often, until slightly darkened, about 1 minute. Stir in olive brine and cook until evaporated, about 30 seconds. Pour in 2 cups water, bring to a simmer, and cook, uncovered, until water is absorbed, 18-20 minutes (barley will not be fully cooked). Transfer barley to bowl with vegetables. Add figs and apricots and toss stuffing to combine. Do ahead: Stuffing can be made 3 days ahead. Cover and chill.
• Place a rack in middle of oven; preheat to 375°F. Using a pairing knife, cut out a wide circle around squash stem to create a lid (like preparing a jack-o'-lantern); remove lid. Scrape seeds and strings from squash cavity and bottom of lid with a spoon. Place squash on a foil-lined rimmed baking sheet. Using a pastry brush or your hands, coat inside and outside of squash, including lid, with remaining 1 Tbsp. oil (you may need more for a larger squash).
• Season inside and outside of squash with salt. Scoop stuffing into cavity, packing firmly. Replace lid, which should fit snugly. Place any additional stuffing in a ramekin or small baking dish and add ¼ cup water per 1 cup stuffing; cover with foil. Bake squash with any extra stuffing alongside until a knife slides easily through flesh, 70-80 minutes. Remove from oven.
• Reduce oven temperature to 350°F. Toast walnuts on a small rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer to a plate and let cool, then coarsely chop.
• Cook garlic, oil, preserved lemon paste, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium skillet over medium heat, stirring often, until oil is starting to sizzle gently and garlic is just beginning to brown around edges, about 2 minutes. Whisk in flour and cook, whisking, 30 seconds. Pour in wine, whisking to combine. Then gradually pour in 1½ cups water, whisking to combine. Bring to a simmer and cook, whisking occasionally, until gravy is thick enough to coat a spoon, about 5 minutes. Taste and season with more salt if needed.
• Remove woody stem from top of squash (it should pull off easily) and cut squash into wedges. Using a large sturdy spatula, divide among plates or arrange on a platter and spoon any additional stuffing around. Drizzle gravy over and around, then top with walnuts and herbs.