Sunday, February 25, 2007

Stuffed kabocha squash

These baby kabocha squash were at the farmer's market yesterday, and I couldn't resist buying them. They're about the size of a baseball. I stuffed them with a mixture of stale focaccia, oyster mushrooms, herbs and cheese. If you can't find small kabocha squash, look for red kuri instead - they often come in a small size.

Stuffed kabocha squash
Serves 2

2 small kabocha or red kuri squash (about the size of a baseball)
1 cup oyster mushrooms, small dice
1 teaspoon olive oil
1 tablespoon green onion, sliced
1 cup stale bread, cut into 1/2 inch cubes
1 tablespoon parsley, coarsely chopped
1/4 chicken stock
2 tablespoons shredded fontina or parmesan cheese
salt and pepper

Preheat oven to 350 degrees. Cut the tops off the squash and remove the seeds. Season the squash cavities with salt and pepper and roast them, cut side down, for about 25 minutes or until tender. In a pan, heat up the olive oil over medium heat. Add the mushrooms and saute until cooked through, about 5 minutes. Add the green onions, cook for 1 minute. Remove the pan from the heat. Add the bread and parsley, stir in the chicken broth. Add the cheese, and season with salt and pepper. Fill the squash cups with stuffing, place back in the oven and roast at 350 degrees for another 20-25 minutes.

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