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Stuffed Butternut Squash
The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. It can be peeled, cubed, and roasted for soup or to serve with grain bowls or over salad or thinly sliced for a gratin all are delicious. In this recipe, much of the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make a delicious stuffing.
Once baked the squash can be sliced into individual servings, making a stylish and delicious side dish for your holiday entertaining.
1 medium-sized butternut squash
1 cup cooked red quinoa
1 medium yellow onion, finely chopped
8 oz crimini mushrooms, brushed clean and chopped
3 garlic cloves, minced
¼ tsp dried oregano
4 fresh sage leaves, chopped or pinch of dried sage
1 bunch Dino kale, ribs removed, leaves chopped into small ribbons
½ cup chicken or vegetable stock
Carefully cut the butternut squash in equal halves, lengthwise, scrape out the seeds and discard. With a small sharp paring knife, cut the flesh into cubes and scoop out leaving about ⅛” of flesh close to the skin. Now it’s time to make the stuffing.
Heat a large saute pan over moderate heat and add 1 tbsp of olive oil and 1 tbsp of butter to the pan. Saute the onion until softened, then stir in the mushrooms, cook the mushrooms over medium-high heat stirring often until they release their liquid. Reduce the heat and add the garlic, oregano, and sage to the pan.
Fold in the cubed butternut squash and cook over moderate heat stirring as needed, then fold in the kale. Add the stock to the pan, cover, and simmer for about 5 minutes then fold in the cooked quinoa. Add salt and pepper to taste. Place the prepared butternut squash on a rimmed baking sheet or in a shallow casserole dish and fill it with the prepared stuffing. Extra stuffing can be placed in a small dish and baked alongside the squash.
To bake the squash, heat the oven in the Convection Bake mode at 350F. Cover the squash with foil and bake for 20 minutes. Remove the foil and bake for another 15 - 20 minutes until the squash is tender.
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.