Thanksgiving Stuffed Squash

from Joy of Gardening Cookbook by Janet Ballantyne

This is perfect for your turkey leftovers!

Ingredients

1 whole squash (a small blue Hubbard is best)
¼ c. water
2 Tbsp. vegetable oil
1 ½ c. diced onion
1 ½ c. minced celery
½ tsp. dried marjoram
1 orange
2 c. roughly chopped raw cranberries
4 c. cubed or shredded cooked turkey
¼ c. pure maple syrup
3 Tbsp. butter
1 c. bread crumbs
salt & pepper

Directions

1. Preheat the oven to 375 degrees.
   
2. Cut the squash in half and scoop out the seeds. Place the squash flesh side down in a baking dish and pour in ¼ c. water to cover the bottom of the pan. Bake the squash for 30 minutes while you prepare the filling.
   
3. Heat the oil and sauté the onion and celery until limp, 3-5 minutes. Add the marjoram.
   
4. Peel the orange with a vegetable peeler and sliver 1 Tbsp. of the rind. Squeeze the juice out of the orange. Add the orange rind, juice and the cranberries to the onion and celery and sauté briefly. Add the turkey and maple syrup and remove from the heat.
   
5. In a separate pan, melt the butter and stir in the bread crumbs. Add 3 Tbsp. of the bread crumb mixture to the turkey and toss. Season to taste with salt and pepper.
   
6. Remove the squash from the oven and divide the stuffing between the halves. Sprinkle the stuffing with the remaining bread crumbs and bake for 1 hour.

Back to Squash - - - Back to Recipes