From your garden to the Thanksgiving table

From your garden to the Thanksgiving table

Watch a special edition of Joel in the Garden on KMTR NewsSource16 at 5:30 p.m. Wednesday

EUGENE, Ore. — At this point, most people have their turkey all prepped for Thanksgiving. The rest of the meal is up in the air. But the turkey isn't the only thing you can stuff and serve. There’s also a unique way you can dress up some squash.

This Thanksgiving, I'm thankful for a successful season in the garden, especially for raspberries. But rather than just let them sit in the freezer all winter, I wanted to get a little bit creative and try a fun recipe with squash on Thanksgiving.

“You can use it in so many ways. It's very versatile. It's highly nutritious. And it's a good source of fiber. So, it's a really good dish to compliment any turkey,” Carol Tuffo said. Tuffo is an assistant plant buyer at Down to Earth garden store in Eugene.

To make this recipe, you'll need one large acorn squash, olive oil, pumpkin pie spice, some brown rice, walnuts, raspberries, some raspberry vinaigrette dressing, a finely chopped scallion and some frozen orange juice concentrate.

To start with, split the squash open, dig out the seeds, and brush down the cut surface with olive oil. Then you can dust on your pumpkin pie spice. In a pot, cook one cup of brown rice. Once that's done, you can combine the rice, raspberries, walnuts, dressing, your scallion and the orange juice into a large bowl. Give it a good mix, then scoop it into your squash. Now you can cover it with aluminum foil, put them in a pan and bake them at 400 degrees. 

“You can test it with a fork. If it's tender enough to poke with a fork, it's usually done,” Tuffo said.
The squash typically takes between 45 minutes to an hour to bake. Once it's done, it'll be a colorful side dish to add to any Thanksgiving feast. This recipe will work with just about any variety of squash.

Squash with Raspberry Stuffing:
-1 large acorn squash
-2 teaspoons extra-virgin olive oil
-Pumpkin pie spice or cinnamon
-1 cup cooked brown rice
-1/2 cup frozen raspberries
-1/4 cup chopped walnuts
-1/4 cup raspberry vinaigrette dressing
-1 chopped green onion
-1 Tablespoon orange juice concentrate

Preheat oven to 400 degrees. Split squash in half, scoop out seeds. Brush cut surface with olive oil, sprinkle with pumpkin pie spice or cinnamon.

In a large bowl, combine rice, raspberries, onion, walnuts, dressing and orange juice concentrate. Mix and scoop into squash centers. Place on baking dish and cover with aluminum foil.

Bake squash for 45 minutes. Remove foil and bake for 20 additional minutes or until squash is tender.