Vegetarian Stuffed Winter Squash With Pomogranate Sauce
- 1 acorn squash(butternut or delicata are good substitutes)
- 1/4 cup almonds
- 2 eggs
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon dried tyme
- 1/4 teaspoon dried sage
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 pomogranate seeds
- 1/2 cup zinnfandel or other red wine
- 2 tablespoons butter
- Cut squash in half and remove and discard seeds. Using a mellon scoop remove as much flesh as possible with out puncturing the rind. Set shells in a backing dish supported with aluminum foil rings. Place the removed flesh in a blender along with the almonds, eggs, and all spices and blend. The mixture will be too thick to blend by itself and will need to be pushed down into the blades several times. spoon mixture into the reserved squash shells and bake at 350 for 40-50 minutets or until done.
- Sauce: In a shallow sauce pan combine pomogranate seeds and wine and reduce by 1/2. Remove from heat and add butter cut into everal pices, stiring to emulsify. Drizzle over stuffed squash, garnish with a few pomogranate seeds sprinkled on top and serve imediately. Sauce may be substituted with pomogranate syrup.
acorn, almonds, eggs, tarragon, tyme, sage, salt, black pepper, pomogranate seeds, zinnfandel, butter
Taken from www.epicurious.com/recipes/member/views/vegetarian-stuffed-winter-squash-with-pomogranate-sauce-50007732 (may not work)