VARRI GREEN FARM
GROWING IN HARMONY WITH NATURE


ONION STUFFED WINTER SQUASH WITH ROASTED ALMONDS


  2 SMALL WINTER SQUASH - ANY VARIETIES
1 SMALL YELLOW ONION - HALVED AND SLICED
3 TBS. SLICED ALMONDS - TOASTED AND COARSELY CHOPPED
1 CLOVE GARLIC - PRESSED
2 TBS. FRESH CHIVES OR GREEN ONIONS - FINELY CHOPPED
2 TBS. BUTTER
SALT AND PEPPER TO TASTE

TOPPING:

1 1/2 TBS. BUTTER
1/4 CUP ITALIAN SEASONED DRY BREAD CRUMBS
3 TBS. GRATED PARMESAN CHEESE
2  tsp. DRIED PARSLEY
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PREHEAT THE OVEN TO 375 DEGREES AND CUT SQUASH INTO HALVES, LENGTHWISE. DISCARD
THE SEEDS AND THE PULP, THEN PLACE INTO A BAKING DISH WITH 1/4 INCH OF WATER,
CUT-SIDE UP AND COVERED. BAKE APPROXIMATELY 40 MINUTES, OR UNTIL TENDER.
THE SQUASH SHOULD HOLD THEIR SHAPE, AND BE TENDER TO THE FORK.
ALLOW SQUASH TO COOL FOR HANDLING, THEN SCOOP OUT THE SQUASH LEAVING 1/4 INCH
FLESH ALL AROUND THE SHELL. PLACE SQUASH MEAT INTO A MIXING BOWL. SAUTÉ ONIONS
IN BUTTER, UNTIL TRANSLUCENT. ADD TO THE SAUTÉ, GARLIC, GREEN ONIONS, AND CHOPPED
TOASTED ALMONDS (saving a few for garnish). CONTINUE TO SAUTÉ FOR
ANOTHER 5 MINUTES. COMBINE MIXTURE WITH SQUASH PULP, AND ADD A PINCH OF SALT AND
PEPPER TO TASTE. MASH WELL AND FILL SQUASH SHELLS.

TOPPING:

IN A SMALL PAN MELT THE BUTTER AND ADD THE BREAD CRUMBS, PARMESAN CHEESE, AND
PARSLEY, THEN STIR WELL. SPRINKLE THE TOPPING OVER THE STUFFED SQUASH.
PLACE SQUASH BACK IN ROASTING PAN, AND BAKE AT 375 DEGREES, UNCOVERED, UNTIL
THE TOPPING IS GOLDEN BROWN. GARNISH WITH RESERVED ALMONDS.

MAKES APPROX. 4 SERVINGS.



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