I made this side dish for dinner during the Super Bowl. The original idea was that it would be served in a “bowl” made from the squash itself. But alas, the squash split apart after baking. This was still a success served in a glass bowl.
Ingredients
One winter squash – I used a Kabocha but a butternut would also be tasty, seeds removed and set aside
One vegetable bouillon cube (Rapunzel brand)
One cup hot water
¼ C. leeks, finely chopped
¼ C. dried currants
1 C. bread, toasted and cut into small cubes
Dash pepper to taste
Instructions
Bake squash until tender. In the meantime, heat water in small skillet; add bouillon, stirring until dissolved. Add leeks and cook until tender. Remove from heat. When squash is cooked, scoop out and put into glass baking dish. Into same dish add the bread crumbs , currants and leeks/broth mixture. Mix until well blended. Bake an additional ½ hour, covered, at 350.
Also, wash the stringy parts from the seeds. Place in single layer on baking sheet and salt. Bake for about 15 minutes or until nice and toasted – be careful not to burn. BETTER THAN PUMPKIN SEEDS!
There was only about ½ C. leftover. The next day, I pureed the leftover with a little hemp milk (you can use cow, soy or rice – unsweetened), dash each of turmeric, mustard, cardamom and paprika powders and simmered cauliflower in the sauce until tender. I used orange cauliflower, which made for a gorgeous dish. I really need to keep the camera near the kitchen!!
