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Christian Vegetarian Association Presents:
Take Heart!
Symphony in Squash

 A brilliant display of winter squashes with an array of innovative add-ins, this succulent, baked squash combination dishes up pleasing flavor along with its splashy colors. What better to harmonize with the festive collection of tasty dishes than perky yellow and orange squashes that complement the holiday meal.

Symphony in Squash is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

Yield: 6 to 8 servings
1 Delicata squash, about 3/4 pound (340g)
1 small butternut squash, about 2 pounds (1 kilo)
1 small pie pumpkin, about 1 1/2 pounds (675g)
1 15-ounce (420g) can garbanzo beans, drained and rinsed
1 red bell pepper, cut into 1-inch (2.5 cm) chunks
1 medium onion, cut in half and sliced lengthwise
2/3 cup (160 ml) golden raisins
1/4 cup (60 ml) whole hazelnuts (filberts)
1/4 cup (60 ml) chopped hazelnuts
1/4 cup (60 ml) black currants
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper

Garnish: 2 tablespoons finely chopped green onions

Preheat the oven to 350 degrees (Gas Mark 4) and have ready a 9 x 13-inch (23 cm x 32.5 cm) glass baking dish.

-Wash the squashes. Using a vegetable peeler or small, firm paring knife, peel off the skin. Cut the squashes in half using a large, firm chef's knife, and scoop out and discard the seeds. Cut the squashes into 1 1/2-inch (3.5 cm) chunks and put them into an extra-large mixing bowl.

- Add the garbanzos, bell pepper, onions, raisins, whole hazelnuts, chopped hazelnuts, and currants. Drizzle with the olive oil and sprinkle with salt and pepper. Stir well to - distribute the oil and seasonings. 

-  Transfer to the baking dish. Cover with aluminum foil, shiny side down, and bake for 45 to 60 minutes. Lift the foil and test the tenderness of the squashes with a fork. They should be soft enough for the fork to pierce through the flesh but still hold their shape.

- Adjust the seasonings if needed. Just before serving, sprinkle the green onions over the top. 

Your question and comments are welcome

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