Golden Nugget Squash Stew |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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You've hit gold! Squash is really great this time of year, especially up here in the frigid wonderland of Green Bay. Ingredients:
2 lbs beef stew meat, 1-inch cubes |
3 tablespoons vegetable oil, divided |
2 cups water |
1 ounce dried mushroom, any variety |
16 ounces baby red potatoes, quartered |
12 ounces baby carrots |
4 elephant garlic cloves, minced |
8 ounces white pearl onions, peeled |
pepper |
1/2 teaspoon beef bouillon granules |
1 (14 1/2 ounce) can chopped tomatoes, undrained |
8 -10 squash, gold nugget variety |
Directions:
1. To cut gold nugget squash easily:.
2. Wash each squash. Place whole squash in oven for about 45 minutes at 350F or until it punctures with a sharp knife. Let sit for a few minutes. Using oven mitts to hold the squash, cut a 3- to 4-inch circle around the top stem (opposite flat end). Save cut end for bowl lid.
3. To peel pearl onions:.
4. Place in boiling water for 2 to 5 minutes; blanch lightly. Remove from boiling water. Chop off end of pearl, and squeeze flesh out of skin.
5. In a Dutch oven, brown meat, in 2 Tbsp oil. Add water, dried mushrooms, potatoes, carrots, garlic, onions, and pepper. Cover and simmer for 2 hours.
6. Stir in bouillon and tomatoes. Remove squash 'lid' and set aside; discard seeds and loose fibers from inside. Place squash in a shallow baking pan.
7. Spoon stew into squash and replace the lids. Brush the outside of the squash with the remaining oil. Bake at 350 degrees F for 1/2 hour or until the squash is tender (do not over bake).
8. Serve each person one squash bowl with stew.
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