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Delicata Squash stuffed with Sausage and Bulgur Wheat
Delicata Squash stuffed with Sausage & Bulgur Wheat
Delicata squash is a relatively small winter squash, yellow with green or orange stripes, orange flesh, and a nice creamy, sweet flavor that is a bit sweeter and creamier than butternut squash. It is far easier to prep and cook than butternut; it slices easier when raw, and you can eat the skins. These squash don't store very well, so they're rather “seasonal” in the stores.
This recipe provides a sweet squash, stuffed with maple sausage and seasoned bulgur wheat. Enhanced with diced walnuts and sweet dried wild blueberries. A combination of savory and sweet spices keeps this dish on the “Entree” column of the menu, instead of the “dessert”. Wonderful Fall flavors, and a very simple preparation.
Ingredients:
1 - 2 Medium Delicata Squash
½ lb Jimmy Dean Maple Sausage
1/3-1/2 C chopped walnuts
2-3 Tbs dried wild blueberries
2 tsp Maple Syrup
For the Bulgur Wheat
2 ½ C Water
1 ½ C Course Ground Bulger Wheat
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Ceylon Cinnamon
½ tsp Nutmeg
2 tsp brown sugar
1 tsp salt
½ tsp black pepper
Directions
In a small pot, bring the water to a boil. Add spices, salt, pepper, brown sugar, and bulgur wheat. Stir.
Reduce heat to low and cover, allowing to steam for about 10-15 minutes, until water is absorbed.
In a medium bowl, mix together the hot wheat, blueberries, nuts, and pork sausage until well combined.
Slice Delicata squash in half, lengthwise. Remove seeds. Fill cavity with sausage and wheat mixture. Drizzle a bit of maple syrup on top. Place on cookie sheet. (If they roll about, use a bit of crumpled tinfoil to support and stop them from tipping.)
Bake at 350 degrees for 45-55 minutes. If desired, tent the squash with tinfoil after 30 minutes to make the top of the stuffing less crisp. Squash is done when it is soft and sweet (a knife poked into it will slice through like buttah), and interior temperature of the stuffing is at least 160 degrees.
Allow to rest a few minutes (the interior will be VERY hot when first removed from the oven).
Devour!
Note: The skin is edible, so you can devour the entire thing.
Note 2: If you don't have dried wild blueberries, raisins or dried cranberries are very good too!
Delicata squash is a relatively small winter squash, yellow with green or orange stripes, orange flesh, and a nice creamy, sweet flavor that is a bit sweeter and creamier than butternut squash. It is far easier to prep and cook than butternut; it slices easier when raw, and you can eat the skins. These squash don't store very well, so they're rather “seasonal” in the stores.
This recipe provides a sweet squash, stuffed with maple sausage and seasoned bulgur wheat. Enhanced with diced walnuts and sweet dried wild blueberries. A combination of savory and sweet spices keeps this dish on the “Entree” column of the menu, instead of the “dessert”. Wonderful Fall flavors, and a very simple preparation.
Ingredients:
1 - 2 Medium Delicata Squash
½ lb Jimmy Dean Maple Sausage
1/3-1/2 C chopped walnuts
2-3 Tbs dried wild blueberries
2 tsp Maple Syrup
For the Bulgur Wheat
2 ½ C Water
1 ½ C Course Ground Bulger Wheat
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Ceylon Cinnamon
½ tsp Nutmeg
2 tsp brown sugar
1 tsp salt
½ tsp black pepper
Directions
In a small pot, bring the water to a boil. Add spices, salt, pepper, brown sugar, and bulgur wheat. Stir.
Reduce heat to low and cover, allowing to steam for about 10-15 minutes, until water is absorbed.
In a medium bowl, mix together the hot wheat, blueberries, nuts, and pork sausage until well combined.
Slice Delicata squash in half, lengthwise. Remove seeds. Fill cavity with sausage and wheat mixture. Drizzle a bit of maple syrup on top. Place on cookie sheet. (If they roll about, use a bit of crumpled tinfoil to support and stop them from tipping.)
Bake at 350 degrees for 45-55 minutes. If desired, tent the squash with tinfoil after 30 minutes to make the top of the stuffing less crisp. Squash is done when it is soft and sweet (a knife poked into it will slice through like buttah), and interior temperature of the stuffing is at least 160 degrees.
Allow to rest a few minutes (the interior will be VERY hot when first removed from the oven).
Devour!
Note: The skin is edible, so you can devour the entire thing.
Note 2: If you don't have dried wild blueberries, raisins or dried cranberries are very good too!
Category Resources / Tutorials
Species Unspecified / Any
Size 944 x 531px
File Size 104.3 kB
Thank you! It is the latest "kitchen experiment" from the wuff. *grins*
Vargr had never tried this particular type of squash before. The maple flavoring in the sausage, plus the little drizzle of syrup before baking, was a perfect complement to the sweet flavors of the squash. And the Bulgur wheat has a lovely, nutty taste that pairs very well with the walnuts. The berries provide delightful little explosions of sweetness. And the combo of savory and sweet spices in the Bulgur just brings it all together.
Wuffy is definitely going to be cooking these again! Or trying this stuffing on other squash when these Delicatas go out of season.
Vargr had never tried this particular type of squash before. The maple flavoring in the sausage, plus the little drizzle of syrup before baking, was a perfect complement to the sweet flavors of the squash. And the Bulgur wheat has a lovely, nutty taste that pairs very well with the walnuts. The berries provide delightful little explosions of sweetness. And the combo of savory and sweet spices in the Bulgur just brings it all together.
Wuffy is definitely going to be cooking these again! Or trying this stuffing on other squash when these Delicatas go out of season.
I've gotta try this!!
Have you ever heard of a group that members put up a dinner that they will cook, and a price, then customers can book and come to the cooks house for the meal and talk about the food and how they made it? It is something they do in Japan, part of it is also for the cultural exchange, but wondering if they had it in the states too?
Have you ever heard of a group that members put up a dinner that they will cook, and a price, then customers can book and come to the cooks house for the meal and talk about the food and how they made it? It is something they do in Japan, part of it is also for the cultural exchange, but wondering if they had it in the states too?
From Chris:
I think that would come closer to those "supper clubs" I've heard about :3
For example, this would be in my neck of the woods...
http://www.meetup.com/Secret-Dining.....ubs-in-Boston/
I think that would come closer to those "supper clubs" I've heard about :3
For example, this would be in my neck of the woods...
http://www.meetup.com/Secret-Dining.....ubs-in-Boston/
This wuff has been checking out the 'net links to events like you linked to. They sound fascinating! Quite the "underground" culture there, though a lot of it seems to be getting more "legit" in areas.
Apparently we have something like this up in Denver, or at least "had" (wuff hasn't found any recent references to it). Haven't found anything in the Springs yet, but they might be better hidden. Can't be TOO blatant, or the Govt of one form or another would wade in and put a stop to it for running an "illegal restaurant" or some such guff.
Apparently we have something like this up in Denver, or at least "had" (wuff hasn't found any recent references to it). Haven't found anything in the Springs yet, but they might be better hidden. Can't be TOO blatant, or the Govt of one form or another would wade in and put a stop to it for running an "illegal restaurant" or some such guff.
Mmm! Pumpkin Soup! Or really, any winter squash soup is very nice! :) Wuff does enjoy them!
These are actually somewhat smaller squash. A stuffed half like that is about the size of a well-filled 6-8 inch sub sandwich. One half is a nice serving for one person.
You could also fill an Acorn, Buttercup, Carnival, or similar squash, or a small sugar pumpkin with this filling too! It would really be good!
These are actually somewhat smaller squash. A stuffed half like that is about the size of a well-filled 6-8 inch sub sandwich. One half is a nice serving for one person.
You could also fill an Acorn, Buttercup, Carnival, or similar squash, or a small sugar pumpkin with this filling too! It would really be good!
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