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Baked Sweet Meat Squash w/Shallots, Raisins and Walnuts

December 2nd, 2008

 Baked Sweet Meat with Shallots, Raisins and Walnuts

With the winter quickly arriving what a better way to treat yourself but with some fabulous winter squash!  I enjoy perusing the farmer’s market every week and am always looking for new or creative things to make.  A couple of months ago I stumbled upon a small farm that grew winter squash and had a conversation with the owners (Matt and Cyndi, of Matt-Cyn Farms in Corvallis) about cooking with the squash.  I bought a little “sweet-meat” squash from them (along with some of their delicious dried beans) the first week I went and baked it up one night for Rachel.

That night I went a little crazy and cooked a bunch of random little things.  I turned it into a four course dinner for her just for fun with small plates for each course.  The final course was this squash: baked sweet meat squash with shallots, raisins and walnuts on a bed of local, wild black rice.  Rachel enjoyed the four courses but we were both mostly impressed with the texture and flavor of the gold meated squash.

Cut SquashBaked Squash

Fast forward two weeks.  Thanksgiving came and I had the honor of cooking the whole meal for my wife’s family.  I was pretty excited about it, but exhausted after an entire day of cooking.  I was VERY satisfied with the result though, being it my first thanksgiving as head chef. 😉  I decided to add this dish to the traditional fare and it turned out great, again!  I definitely think it is a thanksgiving dish to stay.  On top of that it will be great to cook throughout the rest of the winter.  I cooked way too much sweet-meat on thanksgiving so we have a freezer full of the stuff now — pre-baked and ready for a hearty winter meal anytime.

Here’s what I did:


  • 1 small sweet-meat squash (or similar winter squash).
  • 1 cup wild black rice, steamed in vegetable or chicken broth
  • 1/2 cup raisins
  • 1/2 cup walnuts, coarsely chopped (feel free to substitute pecans, hazelnuts, or other nuts in place of the walnuts)
  • 1/2 cup diced shallots
  • 1 tablespoon butter or vegetable oil
  • fine sea salt and pepper


  1. Pre-heat the oven to 375 degrees fahrenheit
  2. Cut the squash in half and remove the seeds.  Save them if you like them dried.
  3. Place half the butter (or oil), half the nuts, half of the shallots, and half the raisins in the seed cavity of each half of the squash
  4. Season each half with salt and pepper
  5. Bake for 30 minutes, then stir the insides to mix the butter (or oil) around and prevent the nuts from burning.
  6. Bake for another 30 minutes, or until done.  It is done when a fork stuck into the sides goes in very easily
  7. Scoop out the yummy contents in the seed cavity and set them aside
  8. Let the squash cool a bit then scoop out all the “sweet” meat!
  9. Mash up the squash meat to your liking.
  10. Last, plate it!  Start with a small amount of wild black rice, then add some squash and last top it off with the filling and serve!

I hope you enjoy it!

5 Responses to ' Baked Sweet Meat Squash w/Shallots, Raisins and Walnuts '

  • Rachel says: [December 5th, 2008 4:12 pm]

    This was pretty much the best thing you’ve ever made! That wild rice was awesome and really unusual – you should post the name of it if you can.

  • Jenny says: [October 27th, 2010 1:14 pm]

    I’m assuming that the shallots are baked in the cavity of the squash along with raisins etc.? Sounds wonderful!

  • Keith Prickett says: [October 27th, 2010 2:07 pm]

    Jenny, correct. The shallots go in when the raisins go in. I’m gearing up to make this again now that we have sweet meat squash again!

  • june says: [December 1st, 2011 3:23 pm]

    Thank you so much i grew sweet meat this year in my garden. A friend gave me the seeds. Looking forward to trying this tonight.

  • Keith Prickett says: [December 1st, 2011 3:28 pm]

    YUM! I need to make this again. Sweet meat squash is so good. I used it to make pumpkin pie this year for Thanksgiving. I think it makes the BEST pumpkin pie.

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  » By Keith Prickett