Ingredients
· 1 large sweet dumpling or acorn squash, halved and seeds removed
· 3 cups leftovers of choice (cooked turkey, roasted vegetables, etc.)
Filling Leftover Squash Bowl
by Gianna Dinuzzo
Directions
Preheat oven to 375°F. Place squash cut-side down on a baking dish. Pour in enough water to fill the dish about 1/4 inch. Cover with foil and place in oven. Roast squash until tender, about 35-45 minutes. Prepare the filling by combining cooked leftovers together in a bowl and season to taste. When the squash is done, remove from oven and flip the halves to form bowls. Rub insides with a dab of oil and sprinkle with salt/pepper. Fill each half with heaping amounts of filling. Re-cover pan with foil and bake halves for another 15-20 minutes, then remove from oven and serve.
No nasty chemicals. None of this UK supermarket plastic nonsense. Just wholesome, tasty, fair dinkum fruit & veg, grown the way fruit & veg intended, delivered by lovely local people.
— Keith W
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.