Entrees > Side Dishes > Jewish Recipes > Stuffed Winter Squash >
Stuffed Winter Squash
Typically served during Sukkot.
2 scorn squashes, halved lengthwise & seeded
1 large onion, minced
4 slices white bread
1 LB lean ground beef
1/4 C fresh parsley, chopped
1 tsp. thyme
1 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
2 garlic cloves, chopped
1/2 tsp. salt
2 eggs
Water
Non-stick cooking spray
Preheat oven to 375-degrees F. Coat a roasting pan with non-stick cooking spray. Add enough water to cover 1/4-inch up the sides of roasting pan. Place squash halves cut-side down in pan. Bake for about thirty-five minutes, or until squash is just tender. Remove pan from oven. Place minced onion in a colander and sprinkle with salt. Let stand for about five minutes. Dip each bread slice in a bowl of water to moisten. Rinse minced onion in colander. Add soaked bread slices to onion; squeeze both dry. In a large bowl, combine ground beef, onion/bread mixture, parsley, thyme, paprika, cayenne pepper, black pepper, chopped garlic, and 1/2 teaspoon of salt. Add eggs and mix well. Knead mixture briefly to combine ingredients evenly. Reduce oven temperature to 350-degrees F. Turn squash halves cut-side up and fill cavities with meat mixture. Add a bit of water to the roasting pan. Cover with aluminum foil and bake for about forty-five minutes. Uncover and bake for an additional fifteen minutes, or until meat stuffing is hot.
Suggestions: Serve as a side dish or main meal.
Related Link:
Food Fare Culinary Collection: Jewish Cuisine
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