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Author Notes: We are seeing all kinds of squash in the grocery store now so we are thinking up ways to prepare a dinner using some of it. A while back we made a crab recipe we named Angry Crab. We mixed an orange mustard sauce, added some spices and herbs and cooked the whole Dungeness crab in this sauce. This time we bought a can of fresh crabmeat, conjured up the sauce and put it in a squash boat. What a tasty treat! —Tom and Anita Morgan
- 6 ounces crab claw mean
- 2 1/2 pounds butternut squash
- 1/4 cup tangelo juice
- 1 1/2 tablespoons unsalted butter
- 2 green onions
- 1/2 pasilla pepper, chopped small
- 1 tablespoon (heaping) sweet/hot mustard
- 1 pinch red pepper flakes
- 2 cloves garlic, minced
- 1 tablespoon tangelo zest
- a few tangelo wedges for garnish
- Preheat oven to 375*F.
- With a sharp butcher knife, carefully cut the squash in half and trim flat spots on the round part of the bulb end to prevent them from tilting in the oven. Scoop out the seeds and fibers in the bulb part and make a trench in the narrow part.
- Spray some cooking oil in a baking dish, drizzle a little tangelo juice over the cut squash and cook it for 45 minutes before filling with the crab mixture.
- After the squash has been cooking about 30 minutes, prepare the crab filling: Add the butter and a little cooking oil to a ten inch sauté pan. Saute the pepper and onions for a few minutes over low-medium heat; add the garlic and sauté for about two more minutes stirring to prevent burning. Turn off the heat and stir in the crab, orange juice and orange zest and let cool.
- Remove the baking dish from the oven, spoon the crab mixture into the squash cavity and put back into the oven for about 15 minutes or until the squash is fork tender.