Pumpkins and Mixed Winter Squash
Filled with Savory Purée
Serves 8 as a side dish or 4 to 6 as a main course.
Several different kinds of winter squashes and pumpkins are puréed, seasoned, heaped back into their shells, and then baked. A mixture of shapes, sizes, and colors creates an enticing array.
2 ounces pancetta or bacon,
cut into 1/4-inch pieces
2 mini pumpkins
2 Sweet Dumpling squash
2 acorn squash
1 small butternut squash
1 large butternut squash
1 Delicata squash
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter, melted,
plus 1 tablespoon butter cut into bits
1/2 cup nonfat sour cream
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F. In a medium skillet, over medium-high heat, fry the pancetta or bacon until crisp. Using a slotted spoon, transfer to paper towels to drain.
Place the pumpkins and squash on a baking sheet and bake until they are easily pierced with a knife, about 1 hour to 1 hour and 15 minutes. The larger butternut squash may take another 15 to 20 minutes. Remove from the oven, and let cool to the touch.
Cut the upper fourth from the mini pumpkins and Sweet Dumpling squash. Cut the acorn, Delicata, and butternut squash in half lengthwise. Scoop out and discard the seeds and fibers. Using a large metal spoon, make shells from the mini pumpkins and the acorn, Delicata, and small butternut squash by scooping out all but about 1/4 inch of the flesh. Put the flesh in a bowl. Scoop out the flesh from the upper portions of the Sweet Dumpling squash and mini pumpkins and add it to the bowl. Scoop out all the flesh of the large butternut squash and add it to the bowl. You should have about 4 to 5 cups of flesh. Add the thyme, salt and pepper, melted butter, and sour cream. Beat until fluffy. Stir in the fried pancetta or bacon until well blended. Spoon the mixture into the squash shells, swirling the filling above the rim of the squash. Sprinkle with the grated cheese and dot with the bits of butter Increase the oven temperature to 375 degrees F. Bake until thoroughly hot and lightly golden on top, about 20 minutes. Serve hot.
A Collection of Inspired Recipes, Gifts, and Decorations
by Jennifer Barry and Georgeanne Brennan
Ten Speed Press
112 pages, Full-color photographs
Price: $14.95 (CAN $23.95)
Recipe reprinted by permission.
This page created October 2003