Winter Squash
Twice-Baked Acorn Squash with Stilton-Potato-Spinach Filling
These stuffed wonders are substantial and could be treated as a main course for vegetarians.
2 acorn squash, halved and seeded
2 russet potatoes, peeled and cubed
1 tablespoon butter
¼ teaspoon black pepper
½ cup mashed Stilton cheese (2.5 ounces)
1 tablespoon butter
3 tablespoons minced shallot or onion
½ cup frozen chopped spinach, thawed (about 1/3 of a 10-ounce box)
¼ teaspoon salt
¾ teaspoons dried thyme leaves
1 teaspoon butter
1/4 teaspoon salt
Breadcrumbs
Vegetable spray
Preheat oven to 375 degrees F. Place squash cut side down, in baking pan with ½ cup water. Bake uncovered for approximately 40 minutes or until tender when pierced with a thin knife. Remove from oven and cool. Meanwhile, boil potatoes until tender. Mash with 1 tablespoon butter, pepper and Stilton cheese. Reserve. Melt 1 tablespoon butter in frying pan. Add shallots and spinach and cook over medium heat for 3 minutes, stirring occasionally. Stir in salt and thyme and remove from heat. Blend mashed potato-Stilton mixture with spinach mixture. Scoop out squash and mash with 1 teaspoon butter and salt. Gently mix together squash and potato-spinach mixture, then mound in squash shells. Sprinkle with breadcrumbs. Spray with vegetable spray to moisten. Bake in preheated 400 degree F. oven for 25 to 35 minutes or until stuffing is heated through and lightly browned on top.
Serves 4.
From www.stiltoncheese.com.