Slice it, Stuff it, Top it, Eat it

October 22, 2009


What’s better than a recipe? Michael Ruhlman, author of the book Ratio, knows the answer. What’s better than a recipe is the formula for a recipe! Once you know the formula, the world is your oyster. Or, pumpkin, as the case may be.

This recipe came to me because I already had the formula. I was driving to pick up my CSA share and wasn’t sure what to expect this week except I figured some kind of squash. And with any squash, a good place to start is slicing it in half and roasting it.


As I turned off Mass Ave in Cambridge, I decided I’d roast my squash, toast the seeds, and create some kind of filling and sauce based on whatever else I got in my share. Voila! No recipe, just a formula. So the next time you are figuring out what to make while you’re driving, remember this: Slice it. Stuff it. Top it. Eat it.

Catchy, isn’t it?

Are you guys sick of squash yet? I hope not, the winter has just barely begun. I promise to keep bringing you new ideas to use your lovely winter candy, as I like to think of them. After all, they’re sweet, colorful and perfect for Halloween.

Which brings me to my next point. Please, can we invent a way to celebrate a holiday that DOESN’T include feeding our bodies garbage? What kind of message do we create when we celebrate around things that poison our body? Counter-intuitive if you ask me.

This is why I’ve announced a new teleseminar called Healthy Holidays and How To Have ‘Em. Trust me, you don’t want to go through another season without some new tools under your belt for staying happy and healthy. Let’s support each other to stay well and really, TRULY celebrate. Sign up now!

Oh, and of course, the Stuffed Squash Recipe Formula:

Step 1
Preheat oven to 400F. Wash and slice your squash in half. Remove seeds. Pumpkin works well, acorn squash would be my next best bet. (Seeds can be toasted for step #4 or used for something else. But, heavens, don’t throw them away!) Place squash skin side up in a roasting pan with about 1/4″ water and cover with foil. Roast for about 40 minutes, until skin is soft. I believe in eating the skin too!

Step 2
While squash cooks, create a filling. I used toasted quinoa, caramelized onions, apples and red kale. You could use another grain like millet, or a finely chopped vegetable medley. Go crazy.

Step 3
How ’bout some kind of sauce? This is optional, but well worth the effort. I used tahini, lemon juice, parsley and olive oil. You could use a salad dressing, pesto, or gravy. And don’t forget about toasting those seeds! That’s a perfect way to top your squash, but you might try toasted nuts or a sprinkle of nutmeg.

Step 4
Assemble and take pictures. No, wait, that’s just me. Most of you can skip the photography session and get down to business! I think this makes a perfect meatless meal, especially when you are getting plenty of protein from a grain like quinoa. And the presentation really impresses, even without a slab of beef on the side.I say this because I just challenged my small group to Meatless Mondays – send good, meatless wishes their way! Go team! That said, feel free to include meat in your stuffing if you so desire. You don’t have to go to Burger King to have it your way.

This post is part of Food Renegade’s Fight Back Fridays.