If you missed this Sunday's famers market, you missed out on some truly great cooking. Relish Chef Steve Cardello showed off his culinary wizardry as he demonstrated how to cook up a delicious fall squash dish.
Never fear, if you missed out, you can at least get the recipe and try it yourself at home.
Stuffed Fall Squash (serves 4-6)
Two large acorn or sweet dumpling squash
One leek, thin sliced
One small yellow onion, thin sliced
Two garlic cloves, crushed
Three to four sage leaves
One sprig thyme
Two tablespoons white wine
One-half cup shredded fontina/Swiss/cheddar cheese
Half- cup shredded Parmesan cheese
One small baguette, sliced and toasted
One pint heavy cream
One tablespoon of sea salt
One tablespoon of brown sugar
One-quarter teaspoon each of nutmeg,chile powder, black pepper, cinnamon
One-quarter cup butter
One tablespoon of olive oil
Slice off bottom one-quarter inch of squash so it will sit flat. Cut off top one inch of squash (save the top). Using tablespoon, scoop out seeds. Rub olive oil inside cavity of squash and sprinkle liberally with seasoning mix reserving 1 tsp.
Bake Squash in 400 degree oven for 20-30 minutes. Melt butter in small sauce pan with sage and thyme. Sweat onions and leeks with remaining spice mix till soft and translucent. Add white wine and heavy cream and reduce mixture by a third.
Mix in one-quarter cup of parmesan. Layer toasted bread with shredded cheese inside cavity. Pour cream mixture over top and sprinkle with rest of parmesan. Bake 20-30 minutes until cheese is melted and bubbling. Serve as an appetizer or side dish. Double the recipe and stuff a larger pumpkin.
