Email to Cat      

Baked Stuffed Winter Squash

Source of Recipe


Cooking Secrets of the CIA






List of Ingredients



• 1 butternut squash
  
• 8 Tbsp (1 stick) unsalted butter, at room temperature
  
• 1/4 tsp ground allspice
  
• 2 Tbsp plus 4 tsp brown sugar
  
• 1/4 tsp salt
  
• 1 egg white, slightly whipped
  
• About 1/4 cup milk
  
• 3 acorn squash
  
• 1/2 tsp grated nutmeg
  
• Salt and freshly ground pepper to taste
  
• 1/3 cup raisins
  
• 2 Tbsp sweet vermouth
  






Instructions



1. Preheat the oven to 350 degrees (F). Peel and seed the butternut squash; cut it into eighths. Place in a steamer; cover and steam until tender, 15 to 20 minutes.
   
   
2. In a large bowl, mash the squash and add 4 tablespoons of the butter, the allspice, the 2 tablespoons brown sugar, the salt, egg white and enough milk to make the mixture soft and fluffy. Set aside.
   
   
3. Melt the remaining 4 tablespoons butter.
   
   
4. Cut the acorn squash in half and scoop out the seeds and fibers. Pierce the inside of each with a fork several times. Sprinkle each half with the nutmeg, salt, pepper, the 4 teaspoons brown sugar and about 2 tablespoons of the melted butter. Place on a baking sheet and bake for 20 minutes.
   
   
5. Meanwhile, soak the raisins in the sweet vermouth.
   
   
6. Remove the acorn squash from the oven and add one-sixth of the raisins to the cavity of each squash. Using a pastry bag, fill each cavity with one-sixth of the butternut squash mixture. Brush with the remaining melted butter, and bake 15 to 20 minutes longer.