Gettin' fresh … in Northern Nevada

Stuffed Baked Acorn Squash

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This recipe was in the weekly instructions/newsletter for my CSA box.   It is originally credited to Black Sheep Farm in Ontario, Canada, Fresh Food Nation by Martha Holmberg.

Stuffed Baked Acorn Squash

  • 1 medium acorn squash
  • 1 tbsp olive oil
  • kosher salt and freshly ground black pepper
  • 1 cup couscous or cooked rice
  • 1 tart apple (peeled, cored and finely diced)
  • (my addition) 1 small white onion (finely diced)
  • 1 lb cooked pork, duck, sausage, bacon or pancetta (I used Italian sausage)
  • hot sauce (to taste)
  • 2 tsp. maple syrup
  • (my addition) 1/4 cup grated Parmesan cheese

Heat the oven to 375.  Cut the squash in half lengthwise and remove the seeds from the cavity by scraping them out with a spoon.  Cut a small slice off the curved side of each half, so it can sit flat without wobbling.

Use a fork or sharp paring knife, poke holes in the flesh of the cut faces and cavities of the squash halves, and the brush with olive oil.  Season generously with salt and pepper.

Cook couscous or use pre-cooked rice.   Saute onions and apples in a small amount of oil until caramelized.   Mix everything with chopped meat and a few drops of hot sauce.   Taste for seasoning.

Fill each squash half with stuffing, tamping down as need to fill completely.   Drizzle with maple syrup.   Bake until squash is completely tender, about 45 minutes.   Sprinkle with Parmesan cheese and broil for a nice browned topping.

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This was savory with a little bit of sweet spicy.   The squishy squash texture was balanced with the rice stuffing mixture.    Good stuff.    It was a little bit of a hassle for a work night meal but everyone at my house has a happy tummy so it was worth it.    Yum!

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4 responses

  1. Sharlea,
    I bet you all had happy tummies–I was reading the ingredient list thinking that this recipe has everything going for it.
    Yum! Thanks!

    October 16, 2013 at 7:59 pm

  2. This looks great! I hope you used a generous amount of stank sauce 🙂

    October 17, 2013 at 9:25 am

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