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Stuffed Buttercup Squash

This could be a hearty brunch dish or serve as an early dinner with a green salad. It pairs well with a dry sparkling wine like the Glenora Brut or the Swedish Hill Blanc de Blanc.
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Stuffed Buttercup Squash. Photo: Hilary Niver-Johnson

By Hilary Niver-Johson

This could be a hearty brunch dish or serve as an early dinner with a green salad. It pairs well with a dry sparkling wine like the Glenora Brut or the Swedish Hill Blanc de Blanc.

Serves 2

Ingredients

  • 3 large potatoes, peeled
  • 8-12 Brussel sprouts
  • 4 large beets, peeled
  • 1/2 red onion
  • 2 large carrots, peeled
  • 2 tablespoons grapeseed oil
  • Salt and pepper to taste
  • 2 tablespoons (any type) Finger Lakes Wine Flour
  • 2 tablespoons fresh thyme, chopped
  • 1 medium-large buttercup squash
  • 2 eggs
  • Cheddar, Swiss or parmesan cheese, shredded, optional
  • 2 links of chorizo or any type sausage, cooked and chopped, optional
  • Fresh chives, finely chopped for garnish

Directions

  • Preheat the oven to 425°.
  • Prep and chop vegetables into ¼-inch pieces and toss with grape-seed oil, sea salt, pepper, wine flour and thyme. Line your baking tray with a single layer of the vegetables and set aside.
  • Prep buttercup squash by cutting into two halves. Remove the seeds and set aside (they taste amazing roasted). Dust the squash with salt and pepper and place on a baking sheet.
  • Place both baking sheets alongside the other and bake for 30 minutes, until vegetables and squash are fork tender.
  • Remove both trays from the oven and set aside until the vegetables are cool to the touch. Once cool, stuff the squash with the cooked vegetables, leaving a 1/4-1/2 inch from the top. Add optional cheese and sausage if desired.
  • Add one cracked egg to each half and place both halves back on the baking sheet. Reduce your oven to 325° and bake for 20 minutes.
  • Remove from oven and top with chives. Let cool for ten minutes and enjoy!

Hilary Niver-Johnson is the owner of Sustainable Viticulture Systems, a company that manufactures wine pomace (grape skins and seeds) after Finger Lakes Wineries press the grapes for their juice. Most known for their production of Wine Flour, (made from the grape skins), they are also developing two products from the grape-seeds. Wine Flour is currently used in baking, cooking and skin to add flavor, color, nutrition and texture. You can read more about Niver-Johnson from our profile of her here.

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