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    You are in: Home / Recipes / Golden Nugget Squash Stew Recipe
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    Golden Nugget Squash Stew

    Golden Nugget Squash Stew. Photo by LilPinkieJ

    1/1 Photo of Golden Nugget Squash Stew

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    0 mins

    3 hrs

    LilPinkieJ's Note:

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

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    Units: US | Metric


    1. 1
      To cut gold nugget squash easily:.
    2. 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. 3
      To peel pearl onions:.
    4. 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. 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. 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. 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. 8
      Serve each person one squash bowl with stew.

    Ratings & Reviews:


    Nutritional Facts for Golden Nugget Squash Stew

    Serving Size: 1 (446 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 448.4
    Calories from Fat 251
    Total Fat 27.9 g
    Saturated Fat 9.9 g
    Cholesterol 94.4 mg
    Sodium 94.9 mg
    Total Carbohydrate 22.4 g
    Dietary Fiber 4.5 g
    Sugars 8.1 g
    Protein 28.0 g

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