If there is any dish that speaks to me of autumn, it is a tasty baked stuffed squash. Filled with a flavorful mixture of sausage, onions, celery, apples, bread crumbs and seasonings, this dish can be a hearty accompaniment to a full course main meal or served on its own, with a roll and salad as a most satisfying lunch. In either case, it always pleases the eater to have their own individual squash.
Remember Thanksgiving will be here before you know it, and any self-respecting roast turkey would be proud to show himself off beside a platter full of these cunning little specialties on your Thanksgiving buffet table.
Baked Stuffed Acorn Squash
- Prepare the squash for roasting: Preheat the oven to 375 degrees Fahrenheit with a rack in the lower- middle position. Slice the squash in half from stem to root and scoop out the seeds.
- Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.
- Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
- Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. Sauté raw vegetables and apples.
Combine all ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
- Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little butter and sprinkle with onion salt and pepper and brown sugar. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.
- Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Remove foil. Top with buttered bread crumbs and bake uncovered at 400 degrees Fahrenheit until golden.
General Filling amounts - 2-3 cups total
I have been thinking a lot about pumpkins lately. I think they are the underestimated vegetable, often relegated to our doorsteps and pies at thanksgiving. When I say to the other sisters that I want to plant pumpkins I get skeptical looks like I am indulging in a hidden sin by taking up garden space for something so frivolous. Of course I can buy canned pumpkin in the store — if I remember to get there before the holiday rush — but what about fresh? It is a lot of work to peel and seed and reduce down to what we can so easily take out of the can. But did you know that pumpkin is also a great squash for roasting and enjoying with roast chicken, turkey, pork or Cornish hen? And even better when you do a medley of butternut, acorn and pumpkin?
A Medley of Roasted Fall Squashes
A Medley Of Roasted Fall Squashes
- De-stem pumpkin, cut in half, seed, then cut into wedges about 1 1/4 inch wide.
- Repeat with acorn squash and butternut squash (I usually just use the bulb of the butternut and save the rest for soup.)
- Mix together melted butter and maple syrup.
- Arrange squashes on a baking sheet and brush each wedge with butter/syrup mixture.
- Roast at 400 degrees for about 40 minutes until tender.
- Finish with salt and pepper to taste.