Wednesday, December 01, 2004
Delecata Baked with Savory Stuffing and Black Beans
If you have overlooked this squash thinking it looked plain and therefore flavorless, time to reconsider. It's called the 'Delicata Delicioso' and with good reason. Not as sweet as the acorn squash but with a rich buttery flavor it readily supports this savory stuffing with onion, garlic and a touch of carrot for sweetness.
excerpt from: A Vegetarian Cooks" Book The Green Cutting Board, 2004
Ingredients
1 "Delicata Delicioso Squash"
7-8 ounces of cooked black beans, drained
1 Cup savory stuffing mix
1/2 cup vegetable broth
1 Tbls olive oil
1 carrot diced
1 small onion diced
1 stalk celery diced
1/2 tsp chopped garlic
2 tsps vegan soy spread
Creole seasoning
Preparation
Halve the squash lengthwise, remove the seeds and membrane. Place cut side down in about 1/2" of water in a baking dish and cook covered at 375 degrees F for 1/2 hour.
Prepare the stuffing according to package instructions substituting vegetable broth for water. Set aside.
In a medium fry pan heat olive oil, add the chopped carrot, onion, celery and garlic, saute until slightly softened. Add the cooked/drained black beans, stuffing mix. Add the squash pan drippings and stir gently until combined. Season to taste with Creole spice mix.
Divide the mix equally into the two squash halves, sprinkle with extra seasoning and top each with 1 tsp vegan spread. Place the squash back in the baking pan, cover and bake for 15 minutes.
serves 2
vegan
Ingredients
1 "Delicata Delicioso Squash"
7-8 ounces of cooked black beans, drained
1 Cup savory stuffing mix
1/2 cup vegetable broth
1 Tbls olive oil
1 carrot diced
1 small onion diced
1 stalk celery diced
1/2 tsp chopped garlic
2 tsps vegan soy spread
Creole seasoning
Preparation
Halve the squash lengthwise, remove the seeds and membrane. Place cut side down in about 1/2" of water in a baking dish and cook covered at 375 degrees F for 1/2 hour.
Prepare the stuffing according to package instructions substituting vegetable broth for water. Set aside.
In a medium fry pan heat olive oil, add the chopped carrot, onion, celery and garlic, saute until slightly softened. Add the cooked/drained black beans, stuffing mix. Add the squash pan drippings and stir gently until combined. Season to taste with Creole spice mix.
Divide the mix equally into the two squash halves, sprinkle with extra seasoning and top each with 1 tsp vegan spread. Place the squash back in the baking pan, cover and bake for 15 minutes.
serves 2
vegan
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