Golden Nugget Squash Stew

Submitted by LilPinkieJ

"You've hit gold! Squash is really great this time of year, especially up here in the frigid wonderland of Green Bay."

 

• Ready In: 3hrs
• Ingredients: 12
• Serves: 10

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.