Currant Apple Grape
Stuffed Squash
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
SERVES 4
RIPE FRUIT AND BAKED STUFFED SQUASH, A HEALTHY MARRIAGE
PREPARATION
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Preheat oven to 375°F. Cut squash in half, length wise and remove seeds. Set aside.
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In large bowl, mix rice (or chosen grass), apple, grapes, currants, nuts, onion, parsley, pomegranate syrup and cinnamon together well.
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Spoon into cavity of squash, mounding as needed to use all the filling.
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Arrange on baking sheet and cover with foil.
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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.
CHEF’S NOTES:
* 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.
