I get excited about squash. Not only is it tasty, it's easy to handle. Baked on its own with a little butter, thrown in a soup, whatever you want to do with it.
If you get a smaller variety, like the tasty and esthetically-pleasing acorn squash, it can also be microwaved if you want to keep things really easy, or speed up one part of the cooking process for your recipe. Just cut them in half lengthwise, put them in a little bit of water, cover and microwave for about five to seven minutes per squash.
This stuffed squash recipe is adapted from The Vegetarian Five-Ingredient Gourmet by Nava Atlas, and it's perfect because it looks really fancy but it's surprisingly simple to make. Which will give you bonus points for Thanksgiving gatherings.
Red Onion and Almond-Stuffed Winter Squash
4 small winter squashes (acorn, golden acorn, etc.)
1 tbsp nonhydrogenated margarine (can also be made with butter or other substitute)
1 large red onion, chopped,
1/4 cup finely chopped toasted almonds
1/2 tsp grated fresh ginger
1. Bake the squashes in an oven set to 375 F in a foil-covered dish, or microwave as above.
2. Let the squashes cool. Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of about 1-2 cm thick all around.
3. Heat the margarine in a medium skillet. Sautee the onion until golden. Add the almonds and continue to sautee until they give off a toasty aroma.
4. Combine the onion mixture with the squash pulp. Add the ginger and stir together. Stuff into the squash shells. Reheat in the microwave or oven until heated through.
