What better way to stuff a squash than with more squash? The Kabocha squash serves as a great edible serving bowl for this this yummy dish. Can be used as a side but filling enough for an entree as well.
What I love about this squash dish is that it's both savory and sweet and yet still low in fat and a healthy well rounded dish. I made this on a cold and snowy night so it definitely did well as a warming and comforting dish.
Squash is always on sale this time of year and Winter Squash stores so well that it's a great time to stock up. After a routine grocery visit today I am now stocked on Kabocha, Butternuts, and Acorn squash. The Squash in this recipe can easily be substituted for almost any Winter variety so feel free to experiment.
You Will need:
3 TBSP Peanut Oil
2 Cups diced yellow onion
3 Cloves garlic, minced
3 TBSP fresh ginger
1 TBSP Mustard Seeds
1 TBSP ground cumin
1/2 tsp. ground cloves
4 cardamom pods
2 cinnamon Sticks
1/4 Cup red wine vinegar
1/2 cup red wine
1 12 oz. can diced tomatoes
1.5 pounds potatoes cut into cubes
1.5 pounds butternut squash cut into cubes
4 medium kabocha squash
1/4 Cup Maple Syrup
Fresh Cilantro for garnish
In a large pot, saute the onions for 5 minutes. Add garlic and ginger and saute for another minute. Add all the spices and stir for about 2 more minutes.
Add red wine vinegar, red wine, and tomatoes. Add potatoes and squash- cover and simmer for 30 minutes or until potatoes are soft.
Meanwhile, half the kabocha squash and scoop out seeds. Place cut side down on greased baking sheets and bake at 375 until fork tender, about 40-45 minutes.
Remove the squash from the oven and let cool. Fill with the butternut squash mixture and garnish with fresh cilantro. Season with salt and serve.
Make an easy cream Squash soup with the leftovers. Puree the squash mix with 1 cup almond milk and bring to a simmer on the stove. This recipe makes plenty and this is a great way to make a second meal in literally seconds.