Sunday, November 25, 2012

cooking with thanksgiving leftovers: fall stuffed acorn squash

like most people, the week after thanksgiving is all about eating leftovers
so tonight, i wanted to make a brand new dish out of the things we had hanging around the house
it wasn't necessarily leftovers but you could easily replicate this with what you would find in your fridge
my mother in law moved and gave us two acorn squash from her fridge
i have never had one before but have seen them used as a vessel for stuffing before on a cooking show
 
 so i cracked them open
 emptied them out 
 and seasoned them with salt and pepper
 and smeared them with some olive oil
 i placed them in a roasting pan 
and filled the pan half way with water
roast the squash at 450 degrees until them are almost tender to the fork
 while the squash are cooking prep your stuffing
we didn't have any leftover but we did have extra bread, so i decided to make stuffing all over again
don't do this if you have leftovers.. make it easy for yourself!
i used diced onion and fennel
and sautéed them in a dutch oven with some salt, pepper, olive oil, rosemary and some fennel fronds

 i chunked my leftover bread and let if harden
 and chopped up some leftover turkey meat
 i added my turkey to the dutch oven once the vegs were soft
you are just heating up the turkey at this point
 add the veg mixture to your bread
i had some dried cranberries and added those bad boys
 and then used veg stock to adhere the stuffing
 i took my squash from the oven and filled them on up
 
and put them back in at 350 degree until the stuffing was warmed and crisp
pull from the oven and plate
now you have thanksgiving dinner in an acorn squash
it was delish and felt like a whole new meal.
this was a very hearty surprisingly since most of it is squash but it was great and everyone seemed to enjoy it!

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