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Tuesday, December 8


Mushrooms, trimmed, cleaned, quartered
8 ounces
Onion, quartered
1 medium
Oil, canola or olive
1 teaspoon

Pepper, freshly ground

Livers, chicken or turkey
2 ounces
Acorn squash, cleaned, halved, seeds discarded
1 large
Delicata squash, cleaned, halved, seeds discarded
1 medium
Zucchini, cleaned, halved (or cut into a stick, whatever works)
1 small
  1. Place the mushrooms and onion in a skillet, and toss with the oil, salt and pepper. 
  2. Cook over medium heat until the mushrooms are lightly browned, about 8 to 10 minutes, stirring occasionally. 
  3. Add the livers, and continue roasting until the mushrooms are well browned and the liver is cooked but still pink in the center, about 8 to 10 minutes. 
  4. Preheat the oven to 400°F. 
  5. Transfer the mushroom mixture to a food processor to create a coarse puree; adjust seasonings, and set aside. 
  6. Brush the insides of the acorn squash with oil.
  7. Using two-thirds of the mushroom mixture, line the insides of both acorn squash halves. 
  8. Place the delicata squash halves inside the acorn squash halves, and line with the remaining mushroom mixture. 
  9. Place the zucchini into the delicata squash. 
  10. Using butcher’s twine, tie both halves of the acorn squash back together, brush with oil, and wrap in aluminum foil. 
  11. Place the squash on a rimmed baking sheet and prop upright using ovenproof tins. 
  12. Bake for about 2 hours, or until the zucchini in the center is tender.

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