Currant Apple Grape
Sweet, aromatic, and comforting, this stuffed squash will warm you to the bone, filled with apples, grapes and currents. A sprinkle of Celtic Sea salt and a dusting of nutmeg and/or pepper- corns when ready adds appeal and sparkle to the meal. Serve anytime! A delicious combination of grasses and seasonal fruit to restore, sustain or heal.
These can be served as a side dish or lighter entrée. Oh, and yes, the skin is edible and even good for you!
70 MIN DURATION
10 MIN PREP TIME; 60 MIN COOK TIME
RIPE FRUIT AND BAKED STUFFED SQUASH, A HEALTHY MARRIAGE
Preheat oven to 375°F. Cut squash in half, length wise and remove seeds. Set aside.
In large bowl, mix rice (or chosen grass), apple, grapes, currants, nuts, onion, parsley, pomegranate syrup and cinnamon together well.
Spoon into cavity of squash, mounding as needed to use all the filling.
Arrange on baking sheet and cover with foil.
Bake at 375o F for 1 hour in a conventional, steam or convection oven (Air friers do not work well for this recipe), or until tender to a fork or chopstick. Dust with nutmeg, fresh pepper and Celtic Sea Salt. Divide and serve hot.
* Subsitutesinclude sage, basil or thyme.
** Umami : Umami is one of the five basic tastes, alongside sweet, bitter, salty, and sour. It was discovered over a century ago and is best described as a savory flavor. The word “umami” is Japanese and means “a pleasant savory taste.”
*** Substitues include delicata, butternut, crookneck, or Kabocha. ****Any broth except bone broth is recommended.
Smaller portions serve well as appetizers; Serve larger portions surrounded by fresh greens or additional fiber rich grass.