Ingredients
- 4 sm Acorn squash (Recipe suggests orange squash, I used green)
- 1/2 c. Currents (If you do not have currents, you could probably substitute raisins)
- 1 c. Hot vegetable stock or possibly as needed
- 2 x Onions, finely minced
- 4 stalk celery, finely minced
- 4 x Cloves garlic, chopped
- 1 c. Finely diced peeled apple
- 1Â 1/2 c. Corn kernels (This is optional - I didn't use it.)
- 1Â 1/4 c. Very coarse fresh bread crumbs or possibly finely diced bread
- 5 Tbsp. Minced fresh herbs - can use flat-leaf parsley, basil, tarragon, thyme, and/or possibly sage.
- 1 tsp Grated lemon zest
- Â Â Salt and freshly grnd pepper
- Â Â Additional broth or possibly wine for sauteing -The recipe calls for 1-1/2 Tbsp. extra virgin olive oil, that I omitted.
Description
For Those Of You Have Who Have Asked For Thanksgiving Recipes, Here Is One I Modified From Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Preheat Oven To 350 Degrees. Cut…
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