A brilliant display of winter squashes with an array of
innovative add-ins, this succulent, baked squash combination dishes
up pleasing flavor along with its splashy colors. What better to
harmonize with the festive collection of tasty dishes than perky
yellow and orange squashes that complement the holiday meal.
Symphony in Squash is one of the delicious recipes from Zel
Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion
published by Book Publishing Company in 2006.
Yield: 6 to 8 servings
1 Delicata squash, about 3/4 pound
1 small butternut squash, about 2 pounds (1 kilo)
small pie pumpkin, about 1 1/2 pounds (675g)
1 15-ounce (420g)
can garbanzo beans, drained and rinsed
1 red bell pepper, cut
into 1-inch (2.5 cm) chunks
1 medium onion, cut in half and
2/3 cup (160 ml) golden raisins
(60 ml) whole hazelnuts (filberts)
1/4 cup (60 ml) chopped
1/4 cup (60 ml) black currants
2 tablespoons extra
virgin olive oil
Salt and freshly ground pepper
Garnish: 2 tablespoons finely chopped green onions
Preheat the oven to 350 degrees (Gas Mark 4) and have
ready a 9 x 13-inch (23 cm x 32.5 cm) glass baking dish.
the squashes. Using a vegetable peeler or small, firm paring knife,
peel off the skin. Cut the squashes in half using a large, firm
chef's knife, and scoop out and discard the seeds. Cut the squashes
into 1 1/2-inch (3.5 cm) chunks and put them into an extra-large
- Add the garbanzos, bell pepper, onions, raisins,
whole hazelnuts, chopped hazelnuts, and currants. Drizzle with the
olive oil and sprinkle with salt and pepper. Stir well to -
distribute the oil and seasonings.
- Transfer to the baking
dish. Cover with aluminum foil, shiny side down, and bake for 45 to
60 minutes. Lift the foil and test the tenderness of the squashes
with a fork. They should be soft enough for the fork to pierce
through the flesh but still hold their shape.
- Adjust the
seasonings if needed. Just before serving, sprinkle the green onions
over the top.
Your question and comments are welcome