How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Tuesday, October 1, 2013

Winter Squash Stuffed with Apples and Cheese

We've gotten several butternut squashes in our CSA box over the last few weeks, so I reprised last spring's Cream of Squash soup, as well as trying our a new recipe. This delightfully autumnal meal took a bit of time, but was not especially complicated. The squash was cut in half lengthwise and seeds were removed. The two halves were baked, cut side down, in a 350 degree oven on a greased baking sheet. While they baked I put together the stuffing which consisted of sauteed apple and onion (one each), two big dollops of cottage cheese and about 1/2 c. of grated cheddar cheese, a squeeze of lemon juice, a tablespoon of raisins and a sprinkle of cinnamon. The stuffing was placed into the squash cavities and then everything was put back into the oven, covered with foil, for about 20 more minutes.

I got this recipe from Jane Brody's Good Food Book. Brody's note says she got it from The Moosewood Cookbook.

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