EagleTribune.com, North Andover, MA


February 26, 2014

Stuffed butternut goes gluten-free


Drizzle 1 tablespoon oil over the cut side of the squash and season with salt and pepper; place on baking sheet. Tightly cover with another piece of foil and bake for 50 to 55 minutes or until just tender. Remove from oven and let cool. Once cool to touch scoop out flesh, leaving a half-inch thick border to create the shells. Dice squash and place in a medium bowl.

In a large skillet over medium high heat, add 2 tablespoons oil and butter. Add sausage and garlic to melted butter and cook for 3 to 4 minutes. Add leeks and apples and continue to cook for another few minutes until sausage is cooked through and apples are tender. Remove from heat and add to bowl with squash along with cranberries and pecans; mix well.

In a small bowl, whisk together orange juice, lemon juice, remaining oil, thyme ad salt and pepper to taste. Add to squash mixture and toss to coat well.

Divide mixture among the four squash shells and top each with some parsley and mozzarella cheese. Place back on baking sheet and cook, uncovered, for 10 to 12 minutes till hot and cheese has melted.


For your recipe collection, this marinade is easily made gluten-free by using gluten-free soy sauce. This is a great-tasting sauce to marinate fish fillets such as halibut, cod, or mahi-mahi.

Gluten-free Lemon-Garlic Marinade

1/4 cup each of olive oil, lemon juice, and dark brown sugar

2 tablespoons gluten-free and less sodium soy sauce

1 tablespoon pepper

Salt to taste

2 garlic cloves, crushed

Mix all together. Pour over desired fillets, cover and marinate in the refrigerator for 2 to 3 hours.

Cook or grill as desired.


Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com, or send a self-stamped, self-addressed envelope when writing care of The Eagle-Tribune, 100 Turnpike St., North Andover, MA 01845.

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