We had leftover peas but no mushrooms, so I fried some apple slices. Leftover note: This was even better the next day, re-heated in the microwave. So don’t be afraid to try those funny looking squash at your market, they are more than their looks! Place in baking pan and bake at 350 degrees for 15-20 minutes. Pile into reserved shells (or put in casserole dish). Add oregano, cumin and reserved squash flesh. Don’t drain the chorizo unless it’s really wet, you want some greasy goodness to soak into the bread. Add chorizo, garlic, and jalapeno and cook over medium heat until meat is cooked. Heat oil in skillet and saute onion until soft. Set shells to one side and chop flesh, mine was more like mashed. Scoop out most of the flesh leaving a ¼ inch shell (or scoop it all out if making a casserole). Remove from oven and allow to cool enough to be handled. Place in oven and roast until squash is tender, but firm, skin should pierce easily. Place halved and seeded squash in a roasting pan, cut side down in a small amount of water. grated Parmesan cheese 3 slices of bread, cut into ½” cubes 1 beaten egg Buttercup Squash Casserole with Chorizo 2TB vegetable oil If you are into bicycling, click over to his site at Mid-Life Adventures, he has some good stories and photos. Otherwise we would have been eating dinner at midnight. This was a joint effort – I did the prep while Dana watched a bicycling movie, Hell on Wheels, (yawn) then he did the cooking. We debated on side dishes and decided on sauteed Baby Bella mushrooms and peas, and of course a good crusty bread. I don’t have his reaction to hot chilies so I was fine and it wasn’t so hot that it burned your mouth. Mmmmmmmmm, our kitchen smelled so good while this was cooking.īut you say, how did it taste? I thought it was really good – the chorizo was so spicy Dana’s head was pouring sweat! We only had pickled jalapenos – they went well in the dish but they also added to the heat. Sprinkle the cheese on top, cook for 15 minutes or until bubbly around the edges and the cheese starts to brown. It’s pretty thick, so maybe “spread it in” would be a better description. Since this turned into a casserole, we mixed it all together, sprayed a small casserole with oil and poured it in. “Double, double toil and trouble Fire burn, and caldron bubble” – so close to Halloween I just had to slip that in! So anyway, after a lot of chopping and prep (see ingredients list below), into the skillet goes the onions and chorizo. The squash was cooked nicely and smelled wonderful, so as they say, “C’est la vie”, now the recipe becomes “Buttercup Squash Casserole with Chorizo.” The cooked squash wasn’t all that sweet, again maybe affected by growing conditions, but we are making a savory dish anyway. The outer shells were too soft and they fell apart! Maybe I cooked them too long or maybe it’s just the variety. 2 Once the yeast has started to foam, add the butternut squash, the rest of the sugar, the milk, eggs, butter and salt. I like to use my stand mixer, but a big bowl will work if you want to make it by hand. I placed them face down in a glass baking dish with about 1/2 cup of water and baked them for 45 minutes at 350 degrees. 1 Combine the yeast, water, and a bit of the sugar. Scoop out the “guts” and seeds of course. These squash are really pretty inside and have a wonderful nutty aroma. (Chorizo is a is a chile and garlic flavored sausage.) Most recipes were sweet but I found a chorizo stuffed squash recipe that sounded good. Refrigerate any jars that do not seal.I searched the internet for ways to use this squash. When time is up remove jars with a jar lifter and place on counter to cool and finish sealing.When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet.Place hot filled jars in rack and into the boiling water.Just like you would place the top back on the mayo jar. You don't want to use Herculean strength here. Remove lid from hot water and place on jar. Bring to a boil and then fill sterilized pint jars with squash mixture. Add the bell pepper, vinegar, sugar, celery seeds and mustard seeds to the squash and stir to mix.Step 3 Pour the batter into the prepared loaf. Step 2 In a medium bowl, whisk together sugar, eggs, squash pure, melted butter, and 1/4 cup water. I like to freeze the roasted, pureed squash in 1-cup portions so I can bake a fresh loaf whenever the mood strikes. Butter and flour a 9-by-5-by-3-inch loaf pan, and set aside. Today I'm using pureed acorn squash, but think about using other tasty varieties like butternut, buttercup, cushaw, delicata, hubbard, kabocha, and so on. Also, get a small pan of water boiling on the stove and toss your jar lids in to sterilize them. Directions Step 1 Preheat oven to 350 degrees. Add water to a water bath canner and allow it to come to a boil while you complete the next steps.If you want to make it extra pretty use a mandoline to slice them. Combine squash and onion slices in a large enamel pot.
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