Recipe courtesy of Dan Pashman
Total:
1 hr 45 min
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 45 min
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

  • 6 cloves garlic
  • 1 large yellow onion, roughly chopped
  • 3 red bell pepper, stems and seeds removed, roughly chopped
  • 1/2 cup olive oil 
  • 2 cups fresh flat-leaf parsley, loosely packed
  • 1 cup fresh sage, loosely packed
  • 2 tablespoons fresh thyme
  • 4 cups breadcrumbs
  • 1/2 cup vegetable broth
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 yams, peeled and ends cut off to make it 6-inches long
  • 3 medium leeks, rinsed and halved lengthwise
  • 1 banana squash, about 2-feet long or as big as will fit in your oven

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Pulse the garlic and onions in a food processor 6 to 8 times. Push everything down from the sides of work bowl using a rubber spatula and pulse 6 to 8 more times. Scrape into a large bowl and set aside.

Pulse the bell pepper in the food processor until finely chopped, scraping down the sides of the bowl as necessary. Add to the bowl with the onion mixture.

Heat 1/4 cup olive oil in a large saute pan over medium-high heat. Add the onion mixture (including any liquid in the bottom of the bowl) and cook, stirring often, until softened, about 5 minutes. Remove from the heat.

Add the parsley, sage and thyme to the food processor and pulse until finely chopped. Transfer to a large bowl. (Can use the same large bowl as before, no cleaning necessary.)

Add the breadcrumbs, broth, onion mixture, salt, black pepper and remaining olive oil, stirring to combine.

Wrap the yams in several layers of damp paper towel and microwave on high for 2 minutes. Let set until cool enough to handle.

Trim the ends from the squash, and then slice in half lengthwise. Scoop out seeds and any loose fibers using a large metal spoon. Make a stable bottom by slicing about 1/2 inch from one of the halves.

Press about 2 cups of the onion stuffing into the cavity of the bottom squash, making a hollow space in the center.

Line the hollow with 3 leek halves, cut-side up, pressing firmly into the stuffing. Cover the leeks with a thin layer of stuffing, pressing to create a hollow for the yams. Lay the yams into the hollow and cover with a thin layer of stuffing. Arrange the remaining leeks, cut-side down, over the stuffing. Cover the leeks with another layer of stuffing, pressing into a mound about the size to fit into the remaining squash cavity.

Cover the stuffing with the remaining squash half, pressing firmly to set in place. Transfer to a baking sheet and bake for about 1 hour, covering loosely with foil if it browns too quickly. It's done when a wooden skewer slides easily into the center. Let sit for 10 minutes before transferring to a cutting board. Cut into 1 1/2-inch-thick slices. Cut each slice in half into a semicircle and serve.

Cook's Note

The ends of the squash won't be very pretty when sliced since the stuffing doesn't go all the way to the end, so we didn't count the ends in the number of portions. Slice the ends off and discard.

IDEAS YOU'LL LOVE

The Casserole Cocktail a.k.a. The Sweet Potato Cocktail

Recipe courtesy of Lu Brow

Tourtiere (aka Meat Pie)

Recipe courtesy of Chuck Hughes

Camembert and Roasted Garlic

Roasted Garlic Bread

Recipe courtesy of Michael Chiarello

Roasted Butternut Squash Soup with Chili Ginger

Chilled Farro Salad with Blood Orange and Roasted Leeks

Recipe courtesy of James Rigato

Roasted Cauliflower and Broccoli with Lemony Garlic Breadcrumbs

Recipe courtesy of Cooking Channel

Maple Syrup Roasted Sweet Potato Pancakes with Citrus Brown Sugar Sauce

Recipe courtesy of Bill Lipscomb

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here