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Featured Cookbook
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Stuffed Butternut Squash
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Cream of Turnip and Sweet Potato Soup with Leek Julienne
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Salmon Grenobloise
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Roast Caramelized Pears
Book Description
Pleasure and practicality are combined in Jacques Pépin's Kitchen: Encore with Claudine, from world-renowned chef and cooking teacher Jacques Pépin. This book, along with its prequel, Jacques Pépin's Kitchen: Cooking with Claudine, is a companion to the PBS series of the same name, but they each stand on their own.
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Jacques Pepin's Kitchen: Encore With Claudine
Authors: Jacques Pepin
Date: November 1998
ISBN: 0912333863
Publisher: Kqed Books
Hardcover
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The very simple stuffing for this butternut squash is made primarily of the flesh of the squash itself. Garlic, a bit of ginger, and chopped scallions are added for flavor. If you are not fond of ginger, which gives this combination its unusual taste, you may want to use less of it, or eliminate it altogether. Bread crumbs, tossed with a little oil and sprinkled on top of the filling, become brown and crisp in the oven, and their crunchy texture contrasts nicely with the creaminess of the filling.
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1 large butternut squash, about 2-1/4 pounds
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3 1/2 tablespoons canola oil
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about 8 scallions, minced (1 cup)
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3 cloves garlic, peeled, crushed, and finely chopped (2 teaspoons)
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1/2 tablespoon chopped fresh ginger
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 small slices bread, processed in a food processor to make 1 cup fresh bread crumbs
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Preheat the oven to 400 degrees.
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Split the squash in half lengthwise, and remove the seeds. Score the flesh of the squash, making 1/2-inch deep cuts through it one way and then the other (in a checker-board pattern). Arrange the squash halves cut side up on a cookie sheet, and place them in the 400-degree oven for about 60 minutes, until the flesh is tender when pierced with a fork.
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Meanwhile, heat 2 tablespoons of the canola oil in a large skillet. When the oil is hot, add the scallions, and saute them for 1-1/2 minutes. Mix in the garlic and ginger, and set the pan aside off the heat.
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When the squash is cool enough to handle, use a spoon to gently scoop the flesh from the shells (reserving the shells), and add it to the scallions along with the salt and pepper. Mix well, stirring until the squash flesh and scallions are well combined but the mixture is still chunky. Fill the reserved shells with the mixture.
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In a small bowl, lightly mix the bread crumbs with the remaining 1-1/2 tablespoons of oil, and sprinkle the mixture over the stuffed squash. Arrange the squash halves on a cookie sheet, and place them in the 400-degree oven for about 20 minutes (a little longer if the stuffing is cool). The crumb mixture on top should be nicely browned; if it is not, place the squash under a hot broiler for a few minutes.
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Cut each of the squash halves in half again, and serve one piece per person.
Note: The skin or shell of the squash is edible.
More From This Book:
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Stuffed Butternut Squash
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Cream of Turnip and Sweet Potato Soup with Leek Julienne
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Salmon Grenobloise
-
Roast Caramelized Pears
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