{"id":1475,"date":"2014-05-21T15:48:20","date_gmt":"2014-05-21T15:48:20","guid":{"rendered":"http:\/\/sweetgeodes.com\/senft\/?p=1475"},"modified":"2014-05-21T15:48:20","modified_gmt":"2014-05-21T15:48:20","slug":"baked-squash-fillings","status":"publish","type":"post","link":"http:\/\/sweetgeodes.com\/senft\/baked-squash-fillings\/","title":{"rendered":"Baked Squash with fillings"},"content":{"rendered":"

\"Squash_Cartoon\"<\/a><\/p>\n

by Herb Senft<\/p>\n

Acorn, Kabocha, Blue Hubbard or Sweetmeat type squashes. The following used a Kabocha.<\/p>\n

Cut the squash in half, clean out the inside — save seeds for roasting. Put halved squash in a baking dish. Add 1\/2 inch water to the bottom, dab squash with butter and seasonings, sliced fruit or nuts, cover and bake\/steam for 20 -30 min. at 350. Squash should not be done. Open and cover the fruit\/nut center with apple or cranberry sauce. Return and cook another 10- 15 minutes. Open, remove lid and put oven to broil for 5 minutes.<\/p>\n

1-2 Tbs. butter, pinch of nutmeg and chili,
\n1 tsp. cinnamon,
\n1-2 to 1 apple cut up in slices, lastly topped with 6 Tbs. applesauce. (I used no sugar, the Kabocha should be sweet enough and the applesauce provided some)<\/p>\n

Some squashes like the Blue Hubbard might need some brown sugar. Cut into quarters and serve. (Do your own timing, as every squash will be different, use a fork to test. All told, this one was some 45 minutes.) Next time I might try walnuts\/pecans with raisins or dates. Applesauce or cranberry topping.<\/p>\n

A Czech Hungarian version might use 1 clove garlic, 1 small onion (or greens) chopped, 1\/2 cup chopped tomatoes, 2 tsp. Hungarian paprika, some flour, parsley.<\/p>\n

In a skillet, melt some butter, add the onion then garlic, saute 5 min. Add the tomato, maybe 1 Tbs. Flour, salt and paprika, cook only to blend and thicken the sauce; sour cream if you have it, fill in the squash and bake. Top with parsley or cilantro. The last time I added a smoked and finely chopped poblano chili.<\/p>\n

It isn\u2019t what I do, but how I do it. It isn\u2019t what I say, but how I say it — and how I look when I do and say it<\/strong><\/span>. Mae West<\/p>\n","protected":false},"excerpt":{"rendered":"

by Herb Senft Acorn, Kabocha, Blue Hubbard or Sweetmeat type squashes. The following used a Kabocha. Cut the squash in half, clean out the inside — save seeds for roasting. Put halved squash in a baking dish. 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