Sketching Out Blog: Sketches of art, watercolor, photos, recipes, books, interviews, Jewish topics, and Highland Park, New Jersey

Stuffed Squash with Yams

squashes watercolor
Three Squash, watercolor on paper by Leora Wenger, 2009

Autumn – it has arrived. Time for a new stuffed squash recipe!

Ingredients

  • 2 acorn squashes
  • 1 large yam (or sweet potato) or use 2 smaller ones
    (what’s the difference between yam and sweet potato)
  • 6-8 garlic cloves, peeled
  • 1 Tbsp. chopped ginger root
  • salt and pepper to taste
  • 3 fresh basil leaves (optional)

Bake the acorn squashes whole until they are easier to cut in half. After about twenty minutes of baking, cut them in half. Continue baking until the squash is soft – you can test it with a fork. It took a little over an hour in my oven at 350°. Peel and cook the yam(s) in enough water to cover. Peel the garlic cloves, and cut off the ginger root peel. Cut the ginger root into little pieces. After about 15 minutes of cooking, add the garlic cloves and chopped ginger root. When both the yam(s) and garlic cloves are soft, remove them from the heat and cooked water (I used a slotted spoon). Mash in a bowl, and add salt, pepper and a fresh, chopped herb (I happen to have basil from my garden). Pile scoopfuls of this orange mixture into your baked squashes. Warm before serving.

On the one hand, this recipe takes a while to make because you have to bake the acorn squashes first. On the other hand, you can do it when you already have the oven going, and you can do it a day before you plan to serve the stuffed squash with yams. It’s an easy recipe.

• • •

This recipe was served at a dinner with other blog dishes. Laura and family came for lunch on the Jewish holiday of Shemini Atzeret, and she made her Five Grain Three Seed Gluten-Free Sesame Sticks and Two Tone Brownies by Mrs. S. We also enjoyed these homemade Kit Kat bars (though my daughter did not because she dislikes peanut butter), and I made Apples ‘n Honey Cake from Hannah’s Nook. I also made a pea salad (I used a bit of fermented pickle juice in the dressing – not part of my original recipe), beet salad and a version of my potato salad (this one did not have peas – I haven’t used peas in potato salad in a while). Update: here is the recipe for curried beans.

Laura says

Thank you, Leora: for the links, for the recipes and for the delicious meal. Those salads were so good (Ah, so there was a little pickle juice in the pea salad. So that is the secret ingredient . . . ).

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Leora says

Fermented pickle juice. Seems to spruce up my pea salad. You can make some with garlic cloves, salt and water - combine, make sure the garlic is under the water, and wait a few days. Or make fancier pickles.

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Laura says

Oh, and the stuffed acorn squash was so good, too. I loved the little bits of ginger in the yams. I just bought some yams and squash and I have ginger, so I think I will make this for Shabbos.

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Leora says

Mm, sounds good.

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Mrs. S. says

Sounds like a wonderful meal - with great food and great company!

Thanks for linking to my post. We had two-tone brownies on Rosh Hashanah.

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Leora says

We had a nice time. One of the highlights was Laura's children love our guinea pig named Racer.

I was thinking two-tone brownies might be nice for this coming week - mabul brownies.

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Lorraine Reguly says

I am not a big fan of squash, but I love yams, and so I just might have to try this recipe!

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Leora says

Hm, I suppose you could stuff something else? Thanks for visiting, Lorraine.

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Lorraine Reguly says

I'm trying to build up my commenting schedule. I suspect it's going to take me a while to do so, but I have seen you in one of my LI groups, and have crossed paths with you on occasion once or twice before.

I like yapping, so you might be seeing more of me! :)

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Hannah says

This sounds so good and I am proud that a recipe of mine featured on your Shemini Atzeret menu!

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Leora says

I had printed it years ago, and I decided to give it a try. It is a cross between a honey cake and an apple cake. My middle son, who usually does not like apple cake, said it was good.

I ate too much of it. I especially like the way the bottom came out.

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Ramblingwoods says

I love squash....but not hubby so it will be for me... I do love the watercolor... You captured the textures of them so well... Michelle

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Leora says

Need to get back to my neglected watercolors. Thanks for the nudge.

Too bad your hubby doesn't seem to like the healthy foods (you have said that before when I've posted other foods).

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Michelle says

Leora.. hubby eats a very healthy diet..almost no meat, tons and fresh fruits and veg.. works out 5 days a week fencing... He just doesn't like squash, beans and a couple of things I can't think of right now...

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Leora says

I am just concerned that you should be eating as healthy a diet as you can!

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Michelle says

Thank you Leora..I know you are..I am working withi the things I have a sensitivity too and no sugars, low carb...that kind of thing...I do think my environment and diet played a role in my cancer....

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Lorri M. says

I thought I commented on this post...I must be losing it (no comment, please...lol).

I am glad all went well.

I love the recipe...love the painting...love the beet salad idea.

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Jill Caporlingua says

Beautiful watercolor.

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Leora says

I did it a while ago. Do you ever look at work you did in the past and say, gee, I wish I could paint like that? ;-)

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Please leave a comment! I love to hear from you.

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