CURIOUS COOKING: Searching for Big Flavor in Your Kitchen With Sasquash

Welcome, dear readers, to a brand new column here at The Reality Register, one which promises to bring you on a truly delightful culinary journey. I call it Curious Cooking, and today, we’re exploring the enchanting realm of Sasquash – a dish that combines the rustic allure of the wilderness with the sophisticated flavors that make any meal a memorable experience.

The legend of Sasquash, much like the mythical creature itself, is shrouded in mystery. What is its origin? Is it a savory dish or is it sweet? Well, we’re here to demystify this culinary marvel and guide you through the steps of creating your very own Sasquash at home.

First and foremost, let’s talk about the star of the show: the squash. Choose a hearty, seasonal variety like butternut or acorn squash to form the base of your Sasquash creation. These squashes are not only rich in flavor but also provide the perfect canvas for the medley of ingredients we’ll be introducing.

To start your culinary adventure, gather the following ingredients:

Ingredients:

• 2 medium-sized butternut squashes
• 1 cup wild rice
• 1 lb ground turkey (or a plant-based alternative for our vegetarian friends)
• 1 cup chopped mushrooms (shiitake or cremini work wonders)
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded Gruyère cheese
• Fresh parsley for garnish (Try Star Anise for a look that’s really out of this world!)

Now, let’s dive into the enchanting process of crafting your Sasquash masterpiece:

1. Preheat your oven to 375°F (190°C).
2. Cut the butternut squashes in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 40-45 minutes or until the squash is tender.
3. While the squash is roasting, cook the wild rice according to package instructions. Set aside.
4. In a skillet over medium heat, cook the ground turkey until browned. Add the chopped mushrooms, red onion, and minced garlic. Sauté until the vegetables are tender.
5. Season the turkey and vegetable mixture with dried sage, dried thyme, salt, and pepper. Stir in the cooked wild rice and mix until well combined.
6. Once the squash halves are done roasting, carefully spoon the turkey and rice mixture into the hollowed-out center of each squash.
7. Sprinkle a generous amount of shredded Gruyère cheese over the top of each stuffed squash half.
8. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Remove your Sasquash from the oven, mash the carefully crafted stuffed squash halves into a fine paste, garnish with fresh parsley or star anise, and let it rest for a few minutes before serving.

The result? A dish that’s as elusive and tantalizing as the legendary Sasquatch itself – a perfect blend of savory flavors and wholesome goodness. Serve it as a main course for a family dinner or a show-stopping centerpiece for your next gathering.

So, there you have it – a journey into the mysterious world of Sasquash, where culinary artistry meets rustic charm. Enjoy the magic of this delightful dish and let your taste buds embark on an adventure they won’t soon forget. Happy cooking!

Barbara Bakes