This is the perfect recipe for leftover brisket of any kind. Mix the chopped leftover brisket with veggies and make it into a stuffing of sorts, place inside the hollows of two acorn squash.
Brisket and Veggies Stuffed Acorn Squash
Servings
2 Servings
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 carrots chopped
- 1 cup frozen peas or chopped green string beans
- 1 cup chopped fresh spinach
- 1 cup chopped cooked brisket
- 1/4 cup chopped raisins
- 1/4 cup chopped almonds
- 1/4 cup plain breadcrumbs
- 1 tablespoon chopped fresh thyme
- 1/4 to 1/2 teaspoon cayenne pepper
- 2 eggs
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees. Cut the squash in half crosswise and remove the seeds. Wrap the halves in aluminum foil and bake for 40 minutes. Remove from the oven and set aside. Reduce the oven heat to 350 degrees. While the squash is cooking, heat the olive oil in a sauté pan over medium heat. Add the onion and carrot and cook for 3-4 minutes, to soften them slightly. Remove the pan from the heat. Add the peas, spinach, brisket, raisins, almonds and breadcrumbs to the bowl and toss ingredients to distribute them evenly. Add the thyme and cayenne pepper and toss ingredients again. Add the eggs and salt and pepper to taste, mix well and stuff equal amounts of the mixture into the baked squash cavities. Bake for 25 minutes. NOTE: if you use leftover cooked vegetables such as carrots or string beans, add them to the bowl without sautéing them first.
Thank you I will make this for this Shabbos
Oh yes, I’ve made this with chicken, turkey and mixtures as well as meatless. A couple of times with cheese instead of meat. Enjoy!
Can I use chicken together with the brisket? I’ll make it for Shabat dinner it sounds delicious. Thank you Celia
Great way to use leftover Brisket and very nice idea for Sukkoth. Starting to plan ahead, make brisket for Rosh Hashanah, freeze the leftovers to use in this stuffed squash. Thanks Ronnie.