Recipe: Cranberry Stuffed Winter Squash

CRANBERRY-STUFFED WINTER SQUASH

Chris: "This recipe from James McNair's Squash Cookbook is not exactly for either fried or breaded squash, but my wife and I both like it so much it has become a weekly staple in our home. We've modified it somewhat, steaming rather than baking the squash initially, and adding chopped pecans. All of McNair's book is wonderful, by the way (as are his many others)--hope you enjoy this recipe."

2 small or one large winter squash*
1 Tbsp. unsalted butter, melted
Salt
2 Tbsp. unsalted butter
1/2 cup minced shallot or finely chopped yellow onion
1 tsp. minced garlic
2 cups coarsely chopped unpeeled tart apple
1/2 cup coarsely chopped fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 cups unseasoned fine dry breadcrumbs
1 cups freshly grated cheddar, jack, or Swiss cheese
1/4 lb. sliced smoked bacon

Preheat oven to 400 degrees F.

Cut the squash in half lengthwise and scoop out seeds and stringy portions. Brush the cut sides of the squash halves with the melted butter and season to taste with salt. Arrange, cut side down, on a lightly greased baking pan.

Pour in hot water to a depth of 1/2-inch and bake until barely tender when pierced with a wooden skewer, about 35-45 minutes.

Melt 2 Tbsp. butter in a skillet over medium-high heat. Add the shallot or onion and saute until almost soft, about 4 minutes. Stir in the garlic, apple, and cranberries and saute until the apples are soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.

In a bowl, combine the apple mixture, breadcrumbs, and cheese. Mound in the cavities of the baked squash halves and arrange in a baking dish.

Bake until the squash is tender, the filling is heated through, and the cheese melts, about 20 minutes.

Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on paper towels, then crumble.

Remove the squash from the oven, sprinkle with the crumbled bacon, and serve hot.

*The book says that Acorn, Delicata, and Sweet Dumpling squash work well, but we've found our favorite to be Kabocha, which should be tried by everyone who thinks they don't like squash. - Chris

Source: Chris Huffman, 1994
Adapted from source: James McNair's Squash Cookbook