Thursday dinner, October 23

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Tonight I made the stuffed squash that I intended to make last night and then made a menu change.

Nut-stuffed Delicata Squash
(adapted from Sunset on the My Recipes site)

3 tablespoons butter
2 medium yellow onions, finely chopped (about 1 cup)
3 garlic cloves, minced
3/4 teaspoon salt
1 tablespoon chopped fresh sage
1/3 cup chopped walnuts
1/3 cup chopped pistachios (I substituted cashews)
1/3 cup chopped almonds
1/3 cup chopped pine nuts (I substituted pecans)
1/3 cup plain low-fat yogurt
2 eggs, lightly beaten
About 1/2 cup freshly shredded Parmesan cheese
2 delicata squash (about 2 lbs. total), halved lengthwise and seeded

1. Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.
2. In a large bowl, combine yogurt, eggs, and 1/2 cup Parmesan. Stir in nut mixture.
3. Bake squash without filling cut side down for 1/2 hour.
4. Divide stuffing among squash halves, sprinkle with more Parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes. Note I covered the squash for at least 1/2 hour with foil and then baked uncovered for another 15 minutes. Be sure to test to make sure the squash is tender before uncovering the filling to brown.

This makes a great vegetarian dish. The nut stuffing is delicious.

I also make Fruit Cocktail Granola Scones

These are OK but I probably wouldn't make them again. The dough is kind of sticky and hard to work with.

Note added later: Arthur loves these scones because they are moister than most and definitely recommends them.

2 cups All-purpose flour
1/3 cup Granulated sugar -- divided
1 tablespoon Baking powder
1/2 teaspoon Salt
1/4 cup Butter
1 cup Granola
16 ounce can fruit cocktail in juice -- drained
2 Eggs -- beaten

Preheat oven to 375 degrees; grease a baking sheet.
Combine the flour, 1/4 cup sugar, baking powder and salt in a large bowl.
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs; stir in the granola.
Stir in the fruit cocktail and eggs; blend just until moistened.
Place the dough on a lightly floured surface. Roll out the dough into a 7-inch circle with a lightly floured rolling pin; place on the baking sheet.
Sprinkle the remaining sugar over the top.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the baking sheet. Cool on a wire rack for 10 minutes. Serve warm or cool completely.

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