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Squash-Baked Stuffed Winter Squash

Source of Recipe

recipecircus/cat


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









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.


Melt the remaining 4 tablespoons butter.


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.


Meanwhile, soak the raisins in the sweet vermouth.


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.



Recipe

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.