Stuffed Buttercup Squash
I recently started receiving weekly deliveries from Boston Organics, which has been providing fantastic service. This week I got a buttercup squash, and decided to stuff it. I knew I could use another one for the amount of stuffing I would be making, and so I bought a kabocha, thinking it the same type of squash. Making this dish provided a side-by-side comparison of the two. The kabocha held up a bit better, keeping a firmer texture, but I think the buttercup also worked well enough for the recipe.
1 bunch collard greens
2 medium onions
1 medium apple
salt & pepper
Preheat the oven to 350 degrees.
Chop the onion and apple.
Sauté the onions in the butter, seasoning with salt & pepper. Once they're soft, add the apple.
Cut the baguette into 1 inch cubes, and let dry on a baking sheet in the oven. Remove them once they're golden brown.
Chop the collard greens, and add them to the sauté pan once the apples have softened.
Halve the squash, remove the gook and season the insides with salt & pepper.
In a mixing bowl, combine the dried bread with the sage and thyme (about a tablespoon of each, depending on your taste).
Beat two eggs and prepare about 2 cups of veggie broth. Add the egg and broth to the bread mixture, using all the egg, and enough broth to make the bread moist but not mushy. Season with salt & pepper.
As you can see, I only have so many baking dishes--which is how I ended up cooking half my squash in pie plates. The remaining stuffing can be baked separately in a baking dish.
Cover the squash and stuffing in foil and bake for about 25-30 minutes, or until the squash is tender.
This recipe is perfect for dinner for two, then lunch for two tomorrow.