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S4 | E2

Savory Stuffed Squash

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This week on FriarChef our Friars are in the kitchen preparing for Thanksgiving Day. What’s on the menu? Fr. Frank Critch, OFM shares his recipe for a fall favorite: Savory Stuff Squash 

This acorn squash recipe is a simple, yet elegant Thanksgiving side dish. Seasoned with nutmeg and cozy herbs, it’s deliciously sweet and savory.

  • 2 acorn squash halved and deseeded
  • 1 lb ground impossible burger mix ( or ground beef or sausage: both work very well in this recipe.
  • 3 shallots minced
  • 3 cloves garlic minced
  • 2 small bosc pears (@ 1 cup)
  • ½ teaspoon cinnamon
  • 1/3 teaspoon nutmeg
  • ½ teaspoon cumin
  • Pinch of cayenne
  • Salt and pepper to taste
  • ½ cup cheddar cheese (grate just before using in recipe for freshness)
  1.  Preheat oven to 400 degrees

  2. Line an oven tray with parchment paper. Season the squash with salt and pepper and place cut side down on parchment paper. Roast for @ 30-35 minutes.

  3. While squash is roasting brown the meat and remove from skillet. Saute apple shallots garlic over medium heat for 2 7 minutes. Return meat to skillet, add the spices and the dried cranberries to the mixture and turn off the heat.

  4. Remove from the oven the squash. Place cut side up and fill the cavities with the savory mixture and top with cheddar and return to 350 degree oven for 15 minutes.

  5. Makes a great thanksgiving side or as a vegetarian or vegan option (using vegan cheese). Can be pre-cooked and then heated in the 350 degree oven for @ 20 minutes.


S4 | E1

Autumn Harvest Salad

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Introducing Fr. Frank’s Autumn Harvest Salad. Chock-full of all the best produce fall has to offer, this salad makes a delicious addition to your Thanksgiving menu and comes together in less than 20 minutes. This salad packed with flavor and color!

  • 3 cups of brussel sprouts cleaned trimmed and halved
  • 3 cups of butternut squash into one inch cubes
  • 5 tablespoons olive oil
  • 3 medium beets ( red or golden or both)
  • 1 cup of dried cranberries
  • 1 cup of dried figs cut up
  • 4 ounces of goat cheese
  • Balsamic cranberry dressing
  1. Preheat oven at 400 degree
  2. Toss brussel sprouts in 2 ½ tbsps. olive oil and salt and pepper to taste. Place on an oven tray and roast for 30 minutes until they get a nice char. Stirring half way.
  3. Toss cubed Butternut squash in2 ½ tbsps. of olive oil and salt and pepper to taste. Place on oven tray and roast in oven for 20 minutes with the brussel sprouts.
  4. Boil beets with the skin on until they are soft. Let them cool and then dice into small cubes.
  5. Toast pecans for about 10 minutes until they get darker in color: about 5-7 mins.
  6. In a large bowl or platter place roasted beets and roasted butternut squash, beets, dried cranberries, dried figs and the pecans and drizzle with the balsamic cranberry dressing (recipe follows) and top with goat cheese.

    Best served warm. Can be made ahead (without combining the cranberries, figs and goat cheese) and heated in a 350 degree oven for ten minutes before serving Vegetarian, gluten free and lots of fiber. Can be served with roasted salmon, sliced chicken breast or sliced steak for added protein.
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