Squash Stuffed With Dates and Onion Recipe - Allrecipes.com
Squash Stuffed With Dates and Onion Recipe
  • READY IN ABOUT hrs

Squash Stuffed With Dates and Onion

Recipe by  

"This is a refreshing change from the baby food preparation that too frequently befalls the hapless squash. It makes an impressive dish when sliced into wedges and surrounded by roasted veggies."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    55 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to remove bacon and discard most of the drippings, leaving about 2 teaspoons bacon drippings in the skillet. Drain bacon on paper towels. Cook and stir onion in the hot drippings until translucent, about 5 minutes.
  3. Stir cooked bacon, dates, oregano, and basil into onion; add chicken stock to thin the filling.
  4. Cut the top and stem from the squash, jack o'lantern-style, and scoop out seeds and stringy pulp. Cut out and discard small button at the bottom of the squash. Stuff the date filling into the cavity and replace the top. Set squash into a baking dish, pour in 1/2 inch of water, and cover with aluminum foil.
  5. Bake in the preheated oven until squash is tender, 40 minutes to 1 hour. Test for doneness by removing top and inserting a thin, sharp knife into the flesh at the bottom. Slice squash into wedges to serve.
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Footnotes

  • Cook's Note:
  • These measurements are for a small squash. Pick a squash that has a flat-enough bottom to sit upright in the pan during baking. EAT THE SKIN, it's eminently edible and good for you. If you need more, consider using multiple small squash as they are a little more tender and easier to manage.
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Reviews More Reviews

Nov 13, 2012

Loved this!Only change, I used fresh herbs, otherwise this was fantastic! Will make again!

 
Sep 15, 2014

Excellent recipe! I am glad that I grew buttercup squash this year. It means that we can have this again. The flavors are very good as in the recipe. I think if I were to make any changes they would be to salt the squash before stuffing, and to add a bit of sage to the stuffing as well as to replace the stock with white wine (pinot grigio or sauvignon blanc). Seriously, it is great the way it is. My wife is looking forward to the next time I make this.

 

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Nutrition

  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 45.9 g
  • 15%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Rick
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