For those who subscribe to my site you will notice a very common theme in the past few posts, yams…yams…and acorn squash. I love this time of the year when rooted vegetables and squash are in season, the best part is baking the vegetables as it warms the house and creates a savory sweetness smell (is that even possible)?
I always wanted to try and do a stuffed acorn so this year when I had seen the acorn in the markets I purchased 2 to give it a try.
5 things I learned from cooking acorn squash for the first time:
- The acorn squash is easy to cut through, unlike other squashes
- Acorns tend to be stringier
- I found acorn squash to be flavorless compared to butternut
- Acorn is more watery, slightly ‘gritty’ and is more fibrous than other squashes
- You can roast the seeds of the acorn squash
I cut my acorn squash in half, removed all the seeds and stringy flesh
seasoned the acorn squash with salt, pepper and a little oil…baked the acorn squash for 40 minutes or until soft
Here is a photo of the acorn squash baked
while the acorn squash was baking I cut up my onions, celery and bell pepper
I browned some sausage and added my cut vegetables
when the acorn squash cooled down, I removed the flesh and put it in a bowl
leaving me with hollow shells (perfect to fill)
and to the acorn flesh I added some seasonings, some walnuts, cheese and cranberries.
Add the meat mixture to the squash and fill the shells with the filling
bake for an additional 20 minutes…I put some pepper jack cheese on top as I like my food a little spicy, you can omit this or add some cheddar cheese.
This was a great meal or side dish and I am very happy as I never tried making a stuffed acorn! I topped my baked acorn with a slice of pepper jack cheese as I like spice, this is not necessary but adds a little more spice and creaminess. Leftovers are great as well as they warmup easy either in the microwave or the oven. Please let me know how yours comes out!
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Thank you again ~ Patty Limatola-Tanenbaum