Golden Nugget Squash Stew

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 10
• 2 lbs beef stew meat, 1-inch cubes
• 3 tablespoons vegetable oil, divided
• 2 cups water
• 1 ounce dried mushroom, any variety
• 16 ounces baby red potatoes, quartered
• 12 ounces baby carrots
• 4 elephant garlic cloves, minced
• 8 ounces pearl onions, peeled
• pepper
• 1/2 teaspoon beef bouillon granules
• 1 (14 1/2 ounce) can chopped tomatoes, undrained
• 8 -10 squash, gold nugget variety

Recipe

• 1 to cut gold nugget squash easily:.
• 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 to peel pearl onions:.
• 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 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 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 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 serve each person one squash bowl with stew.