Sunday, December 27, 2009

Stuffed Sweet Dumpling Squash

So how was your Christmas? Did you get everything your precious heart desired? Or did Santa hold out on your naughty little self (I don't need to know the details regarding that, really I don't.) The kids and their dogs left yesterday morning and then me and pa settled in for a long winter's nap. We do that on the day after Christmas instead of the night before Christmas.

Amid the Christmas leftovers, I discovered this sweet dumpling squash in the recesses of the fridge. Hey, that's a vegetable, I thought to myself. I haven't had anything nutritious to eat in a coon's age. Time to get back to regularly scheduled programing here, regarding the diet. So I roasted and stuffed the squash and could feel the pounds falling off of me as I ate it. This morning when I turned sideways, you couldn't even see me.

Stuffed Sweet Dumpling Squash

2 sweet dumpling squash
2 TBSP olive oil, divided
salt and pepper
1/2 pound sweet Italian turkey sausage (I used links with the casings removed)
1 TBSP butter
1/2 onion, diced
1 stalk celery, diced
1 clove garlic, minced
1/2 cup dried cranberries (Craisins)
3/4 cup chicken broth
1 tsp poultry seasoning
1 1/2 cups seasoned bread crumbs (I used my homemade seasoned Panko)

Preheat oven to 375 degrees. Cut squash in half and remove seeds. Brush the cut sides with one TBSP of the olive oil and season with salt and pepper. Place squash cut side down in a roasting pan and add about a quarter of an inch of water to the pan. Roast the squash in oven for 45-50 minutes or until fork tender.

In a large skillet crumble sausage and brown. Remove from pan to a large bowl. Add the remaining olive oil and butter to the skillet. Add the onion and celery, season with salt and pepper and saute until softened, 6-7 minutes. Add the garlic and saute for another minute or two. Add the cranberries, broth and poultry seasoning and turn off the heat. Let the cranberries plump and soften while the squash finishes roasting.

Add the bread crumbs to the sausage and then add the vegetable/broth/cranberry mixture. Toss to combine. You may have to add a bit more broth if mixture seems too dry.

Remove squash from oven and fill with the stuffing mixture. Return squash to oven and bake another 10-15 minutes or until stuffing has browned and heated through.

10 comments:

lakegirl said...

Hope you had a good holiday! Nice to see a squash post, it's been a while. :)

Pam said...

The last one of my children returned to college today. I am exhausted. Probably going to sleep a week, and then it will be time for me to go back to school.

Jen @ My Kitchen Addiction said...

Yum! The squash looks delicious. Hope you had a wonderful Christmas!

Rosemary & Garlic said...

I had roasted cauliflower for dinner, there must be a general urge to consume something healthy...

Mags said...

lakegirl: I know! You must have thought I was ill all those weeks without a squash post....LOL

Pam: It's fun to have them visit but nice to hit the couch after they go home, isn't it?

Jen: We had a great Christmas...thanks!

Rosemary: I agree, it's as if our bodies just finally have enough and demand something healthy!

June said...

Wow, this looks very tasty Mags and healthy too.

Moogie said...

Mags, the squash looks great. LOL about Maw & Pa Kettle napping. When Pap and I got home from visiting my daughter for 3 days. We took a three hour nap, watched a little television and then slept for another 10 hours.

Mags said...

Thanks JuneyB!

Moogie: We old geezers just can't take all that action, can we.

Barbara Bakes said...

What a colorful, healthy, delicious meal! Great idea for post holidays!

marla said...

Love this! Linking back to this post in an upcoming FFC post :)