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I have an acorn squash at home that I want to use for dinner tonight. I was thinking of stuffing it with some Italian sausage, but I am not sure what else. I figured I would cut it in half and roast until tender then fill it with something. I have scoured the internet for ideas but no recipe is speaking to me. Any ideas?
mels
Sep 21, 2006 06:40PM
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Epicurious had something. You might want to modify it a bit.
http://www.epicurious.com/recipes/rec...
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How about a sausage, apple stuffing? I would brown the apples with some onion. Add cooked sausage, bread, some chicken broth, S/P and maybe some thyme ( or bells seasoning). Cook together and stuff the squash. A splash of maple syrup may be good, too.
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Do you like acorn squash? I gave it a fair try, had some beautiful-looking perfect organic specimens, but finally decided it's animal fodder.
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I have to agree, butternut squash is my staple winter squash and the times I've tried acorn squash I've been less than thrilled.
Aside from butternut, I also love kabocha and delicata.
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Oooh Acorn is my favorite of squashes (then again, I'll contend to not have done my fair share of comparison tasting) -- I eat it alone with a sprinkle of brown sugar or stuff it mushroom, some sort of starch (usually couscous/rice), and cheese.
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I find that something a bit sweet goes well. The sausage and apple would be good. I’ve done a stuffing of wild rice, dried fruit and nuts and some ground turkey.
My favorite way with this squash is to slice into rounds or half circles and glaze with maple syrup and bake.
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It sounds like we're all on the same track here, except for the fellow who's decided that acorn squash is best served to the hogs!
I cook stuffed acorn squash often because my husband and five year old really love it. I think it's OK, but they are just wild about it.
I sautee a pretty small dice of apples, celery, onion (could be leek, shallot, white, yellow whatever!) garlic, and parsnip and season it with salt and pepper. Then I build the stuffing with ground turkey (you can use sausage and omit some of the seasonings but it's good with sausage and that keeps the fat content down) fresh sage, thyme, fresh ground nutmeg, a tiny bit of ground clove, fresh breadcrumbs or panko, milk and egg.
I've found that it's best to pre-roast the halved squash - be SURE to season it! - for about 30 minutes before stuffing and baking the rest of the way. But you don't have to do with pre-roasting step particularly if you want to assemble this the night before and then pop it in the oven when you get in the following evening.
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Thanks for the ideas! I am more of a butternut fan myself (though I do like acorn), but a gracious neighbor gave me the first of their acorn squash bounty from their garden. I am not one to turn down fresh veggies!
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quinoa and dried cranberries
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Put a strong grated or crumbled cheese in the bottom (aged cheddar or stilton, etc.). Pile in mashed potatoes (I add roasted garlic, buttermilk and chive), sprinkle more cheese on top. Bake until crisp crust forms. Comforting starchy goodness.
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Joy of Cooking has a great recipe--I think it includes quinoa and parmesan.
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