Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!


Leek-Stuffed Squash Recipe

This hearty leek-stuffed squash recipe makes a satisfying vegetarian meal.

| September/October 2013

  • Hearty stuffed squash makes a comforting and satisfying vegetarian meal.
    Photo By Simon Wheeler

These tempting baked stuffed squash make for an impressive and substantial meal. The scent of thyme, leeks and cheese that wafts up as you lift the lid off is so very alluring. Small gem or acorn squash are ideal; you could even use a squat butternut. Small squash will serve one; larger squash can be shared. For more vegetable-based recipes, read the original article, Frequently Vegetarian: Making a Case for Eating More Vegetables.

Leek-Stuffed Squash Recipe

• 2 tablespoons butter
• 2 large leeks, trimmed and thinly sliced
• 1 teaspoon English mustard
• 1/4 cup crème fraîche
• About 4 ounces Gruyère or other hard cheese, finely grated
• Sea salt and freshly ground black pepper
• 2 to 4 small squash (1-1/2 to 2 pounds each)
• A handful of thyme sprigs

1. Preheat oven to 375 degrees. Heat butter in a saucepan over medium heat and add leeks. As soon as they begin to sizzle, turn heat down and cover pan.

2. Sweat leeks gently for about 10 minutes, until very soft. Remove from heat and stir in mustard, crème fraîche and cheese. Season mixture well with salt and pepper, as it will be surrounded by a good amount of unseasoned squash.



3. Cut a small slice off the base of each squash so it will stand up on a baking sheet without wobbling. Carefully slice a “lid” off the top of each one and set aside. With a small, sharp knife, cut into the center of each squash, then use a teaspoon to scoop out the seeds and fibers.

4. Fill squash cavities with leek mixture—they should be about 2/3 full. Tuck a few thyme sprigs into the center of each.



Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Classifieds


click me