Tuesday, November 01, 2005

Stuffed squash

It's the fall season and the markets are full of delicious and beautiful squashes. My partner and I love to stuff squash and slowly roast them in the oven... The flavour of the stuffing tend to meld with the sweet flesh of this delicious vegetable making it a wonderful dish.

It's a very easy meal to cook too! You just have to carve your squash in order to take out the seeds and prepare your favourite stuffing (rice, quinoa, meat...). For the squash to stay upright, you might want to cut the bottom of your squash like I did on this picture.


This time, I shredded some pork in the weird 'food processor' that attach to my hand mixer in order to get something leaner than what we generally get at the supermarket. Although I added a few bacon strips near the top, it was still a mistake to take such a lean meat. A squash can get very good with all the dripping from your stuffing filling the flesh, but mine was a bit too dry.

To this 'dry' pork, I added celery, onion, sage, parsley, thyme, bread crumbs and the usual salt and pepper... Nothing too fancy. I made the mistake of not pre-cooking my onions and they imparted a weird sulfuric taste to the stuffing which then clashed badly with the sage.

It was good, but it could have been much better!

2 comments:

fufu said...

The seeds are awesome. We should have more squash.
I think you put too much sage in the meat stuffing and the meat is a bit too lean.Other than that, the stuffed squash is pretty good.

MagicTofu said...

I still think the problem was mostly the onion... but I agree with what you said there.