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While the squash is baking, sautĂŠ onion, pepper, and mushrooms in a small amount of oil and season lightly with salt and pepper. In a bowl, mix together sautĂŠed vegetables and all other ingredients for stuffing, season with salt, pepper and herbs as desired; tasting as you mix. Pack stuffing into squash cavity (preparation can be done 1 to 2 days beforehand) and place into a 350-degree oven until heated though and the stuffing is golden brown. Serve warm.

Brook Harlan is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He is a culinary arts instructor at the Columbia Area Career Center. NOVEMBER 2014 INSIDE COLUMBIA


Inside Columbia Magazine November Issue  
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