Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Golden Nugget Squash Stew Recipe
    Lost? Site Map

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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:

    Advertisement

    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
    56%
    Total Fat 27.9 g
    42%
    Saturated Fat 9.9 g
    49%
    Cholesterol 94.4 mg
    31%
    Sodium 94.9 mg
    3%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 4.5 g
    18%
    Sugars 8.1 g
    32%
    Protein 28.0 g
    56%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes