TWICE BAKED STUFFED DANISH SQUASH

TWICE BAKED STUFFED DANISH SQUASH

Baked Danish squash stuffed with a cinnamon and sugar, onion and Spanish peanut bread stuffing, then baked again till steamy and fragrant!

Serves 4

Preheat oven to 375 degrees

1 lg. Danish squash, also called acorn squash

salt and black pepper

sugar

margarine

cinnamon

5 T. margarine

3 garlic cloves, peeled and finely chopped

1 c. diced onion, ½ inch squares

¼ c. raw Spanish peanuts, crushed

5 c. shredded French bread

1-1/2 t. cinnamon

2 t. poultry seasoning

2 T. sugar

½ c. water

salt and black pepper

Wash squash and dry. Cut in half around the equator (midway between ends). Using a spoon, scrape out seeds, leaving a smooth, firm surface. Now, cut each half in half, again, to make 4 segments.

Place squash, skin side down, in 9 x 11 inch oven-proof dish. Salt and pepper lightly. Sprinkle each segment with ½ teaspoon of sugar; dot with 1 teaspoon margarine, then sprinkle each lightly with cinnamon.

Bake in preheated 375 degree oven for 1 hour, basting 2-3 times, by using a small spoon to bring liquid back onto the squash, keeping it moist.

To make stuffing: In large skillet, over medium heat, melt margarine. Add garlic, onion and peanuts. Salt and pepper, then sauté till onion becomes soft.

Add shredded bread all at once. Before stirring, sprinkle with cinnamon, poultry seasoning and sugar.

Now, stir thoroughly to moisten all crumbs with the melted margarine.

Add water, a little at a time, stirring well, until desired consistency is achieved—not too wet, not too dry. Salt to taste.

When squash has baked for 1 hour, remove from oven. Reduce oven heat to 350 degrees.

Pile stuffing onto the squash segments, using all of stuffing. Using your hands, pat and form each pile of stuffing into the shape of a football.

Cover loosely with aluminum foil, then bake at 350 degrees for 25 minutes. Remove from oven and serve.

Notes: If making this dish ahead, bring to room temperature (several hours), before baking for the final time.

To make shredded bread: Partially freeze a loaf of French bread. Shred over large holes of vegetable grater.

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