STUFFED BABY SQUASH WITH GINGER VINAIGRETTE (PER SONIA STEVENSON

Stuffed Baby Squash With Ginger Vinaigrette (Per Sonia Stevenson image

Provided by Gandalf The White

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

6 (8 ounce) squash (small, round type, e.g., acorn squash)
sea salt, to taste
black pepper, freshly ground, to taste
olive oil, for spraying or brushing
4 red bell peppers
2 red onions, sliced
2 medium mushrooms, sliced
4 tomatoes, halved
2 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon olive oil
2 garlic cloves, crushed
1 inch fresh ginger, peeled and grated
1/2 teaspoon salt

Steps:

Pre-heat oven to 400°F.
To make the squash --.
Cut the tops off the squash and set aside.
Scoop out the seeds and pith.
Season the cavity and let drain upside down.
Stuff the cavity with the roasted vegetables (can be made ahead of time) -- see steps 9-21 below.
Top with the lids and brush or spray with a little olive oil.
Return to the oven for 30-40 minutes, or until cooked through.
To make the stuffing (can be done ahead of time) --.
Halve and seed the bell peppers, then cut into 1/4 inch cubes.
Put the peppers, onions, mushrooms, and tomatoes in a roasting pan.
Season with salt and pepper.
Drizzle with olive oil.
Roast for 30 min to dry and char them.
Turn them so they cook evenly.
When ready to use, drizzle with vinaigrette (see steps 17-21 below) and stuff into squash shells.
To make the vinaigrette (can be done ahead of time) --.
Mix the vinegar, olive oil, garlic, giner, and salt in a bowl.
Pour over the vegetables.
Roast in the preheated oven for 10 minutes.
Stuff into squash shells.