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Savory Stuffed Squash with Toasted Hazelnuts

Contributed by: Brianne Grogan

Contender for the 2011 Spar for the Spurtle. This recipe was not tested by Bob's Red Mill. Gluten Free*, High Fiber, Low Sugar, Soy Free, Vegan.

  • 1 medium Acorn Squash
  • 1/2 cup Steel Cut Oats
  • Olive Oil, as needed
  • Butter or Coconut Oil, as needed
  • 1 small Shallot, diced
  • 1/4 - 1/2 tsp Sea Salt
  • 1 cup Chicken or Vegetable Stock
  • 6 - 8 large Mushrooms
  • 1 Tbsp Sherry Cooking Wine
  • Black Pepper, as needed
  • 1 Tbsp dried Dill
  • large handful fresh Basil, chopped
  • 1/2 cup toasted Whole Roasted Hazelnuts , roughly chopped

Directions

Step 1

At least 6 - 8 hours before you plan to eat, soak 1/2 cup steel cut oats in 1/2 cup water to start softening the oats.

Step 2

To roast squash, rub halved, seeded acorn squash with coconut oil or butter. Roast, cut side up, in pan with 1/4-inch water in bottom. Roast at 375°F for 50 - 60 minutes, until soft and lightly browned.

Step 3

Meanwhile, in medium saucepan with lid, heat a combination of 1 Tbsp olive oil and 1 Tbsp butter (or 1 Tbsp olive oil and 1 Tbsp coconut oil for dairy free) over medium-high heat. Add one small diced shallot and 1/4 - 1/2 tsp salt and saute for 1 - 2 minutes. Add the soaked oats plus any soaking liquid that remains, then add 1 cup chicken or vegetable stock. Cover and cook for 10 minutes.

Step 4

Meanwhile, thickly slice 6 - 8 large mushrooms. Lightly oil a skillet and place over medium heat. Place sliced mushrooms in a single layer and let sizzle for 5 minutes. Flip once and cook for another 5 minutes.

Step 5

After porridge has cooked covered for 10 minutes, uncover and stir occasionally for 5 minutes. Add 1 Tbsp sherry, stir for 2 more minutes. Add black pepper to taste, 1 Tbsp dried dill, and a big handful of chopped fresh basil to the pot. Stir. Turn off heat, add the pan-roasted mushrooms, and stir.

Step 6

Fill the roasted squash halves with porridge and top each half with toasted hazelnuts.

Serves 2 - 4.

Notes

*Use our Gluten Free Steel Cut Oats to make this recipe Celiac friendly.
Savory Stuffed Squash with Toasted Hazelnuts

Servings: 4

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Products Used in this Recipe

Steel Cut Oats
 Heart Health Month
Steel Cut Oats
View Details »
Sea Salt
 Baking Aids
Sea Salt
View Details »
Whole Roasted Hazelnuts
 Baking Aids
Whole Roasted Hazelnuts
View Details »
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Nutritional Information

Serving Size: 1/4 stuffed squash (264g)
Recipe Yield: 4 		Amount Per
Serving 		% Daily
Value
Calories 330  
Calories from Fat 190  
Total Fat 21g 32%
Saturated Fat 6g 30%
Trans Fat 0g %
Cholesterol 10mg 3%
Sodium 210mg 9%
Potassium g %
Total Carbohydrate 31g 10%
Dietary Fiber 6g 24%
Sugars 2g %
Protein 8g %
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.