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November 24, 2005
Squash Stuffing
For thanksgiving Dan and I are going to Rich and Manuel's place. Kit and Steph are also showing up. Aside from the fact that Rich offered and is cooking the turkey, his place is the obvious location since there is enough space and in a prime location—on the lake.
The plan is that it is potluck. At the moment I can't think of who is bringing exactly what. Regardless, I am sure we will be set with plenty of tasty food. As for Dan and I, we are bringing mashed potatoes and squash stuffing. The mashed potatoes were simple to make; I have done this before. Boil some potatoes (skin on) then mash with a bit of cream (or half & half because we are coffee drinkers) and some minced onions and garlic cooked in butter.
The Stuffing is a bit of a different thing though. This is inspired by my mother. She made this last thanksgiving, not long after I had completely given up flour. It was actually quite spectacular that she made a full thanksgiving meal without any of the many things I could not eat at the time. Enough of my sappy moment, where was I?
Oh, yes, I have never made squash stuffing, until today. There is a lot more than squash in this thing. I might have gone a bit crazy with it, but that is quite alright.
If you want to try it or see what my silliness includes, here you go. The type of squash used was butternut—the one that looks kind of like a giant pear. To begin cut them in half and baked them for 30 minutes at 375 in a half inch of chicken broth. Once they are tender use a peeler to get the skin off. This may have be a more time consuming option than just cutting it off—pick which ever. Finally cut the squash into cubes or whatever shape you feel like.
Haha, you think that is it. While all of the squash things are going on, you can be cutting up any of these things: apple, onion, garlic, zucchini, mushrooms, walnuts, dried cranberries (and/or apricots), celery, and parsley. Yes, I all of those things went into what I made today. Add poultry seasoning (thyme, rosemary, marjoram ...) and cook in butter (or olive oil) until translucent. I also added a splash of the chick broth from the squash.
Mix everything and put in a dish that can go in the oven. Right before eating put it in the oven until it is warm and the right consistency. Or so I say.
Posted by layla at November 24, 2005 1:43 PM
Comments
Your RSS links end in ".html" when they should end in ".htm".
Posted by: Jarrod Lombardo at November 29, 2005 12:39 PM
Wow, I am a slacker and I just realized this message (many days later or something).
Uh, yea, will investigate.
Posted by: layla at December 7, 2005 4:21 PM