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Recipe Detail Page
Stuffed Acorn Squash
Holiday 2012
This is destined to become a favourite recipe! Although a vegetarian entrée, these stuffed squashes, cut in half, can be a hearty side dish for another meal. For vegans, replace the butter with more olive oil and use a soy-based cheese. Adapt the nuts and dried fruit to what’s on hand and always use whole grain bread that has a bit of heft (many artisanal breads do).
Makes 4 to 6 stuffed squash halves
3 acorn squash (each 4 inches/10-cm in diameter,) or 2 (each 5 inches/12 cm in diameter)
3 slices ancient-grain or multi-grain bread
½ large red apple such as Honey Crisp, Cortland or Spy
2 tbsp (30 mL) each of butter and olive oil
½ cup (125 mL) onion, diced small
1 large stalk celery, diced small
1 large garlic clove, minced
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) dried rubbed sage
1 tsp (5 mL) chopped fresh thyme, or ½ tsp (2 mL) dried
¼ to ½ tsp (1 to 2 mL) salt
Several grindings of black pepper
½ cup (125 mL) toasted slivered almonds
¼ cup (60 mL) dried currants or dark raisins
¼ cup (60 mL) dried cranberries or finely diced dried apricots
2 to 3 tbsp (30 to 45 mL) cold water
1 cup (250 mL) grated old cheddar cheese
1 Preheat oven to 350°F (180°C).
2 Lightly oil a 10 x 15-inch (25 x 38-cm) jelly roll pan or coat with cooking spray. Cut squash into halves lengthwise. Using a spoon, thoroughly scrape out seeds and all stringy bits. Lay halves cut-side down on sheet. Bake for 30 to 35 minutes or until tender when pierced.
3 Meanwhile, cut bread into very small dice; measure out 2½ cups (625 mL). Cut unpeeled apple into small dice; there should be 1 cup (250 mL).
4 Heat butter and oil in a large frying pan over medium heat until bubbly. Add onion, celery and garlic. Sauté 3 to 5 minutes or until onions are translucent. Stir in apples, lemon juice, sage, thyme, salt (use smaller amount if butter is salted) and pepper.
5 Add almonds, currants and cranberries to pan; stir well. Then add bread cubes; gently toss to mix in well. Cook 2 to 3 minutes or until hot and mixture seems well mixed. Remove from heat; sprinkle with water. Mixture should feel moist. Sprinkle cheese over stuffing mixture, rapidly stirring to mix in well.
6 Turn over hot squash halves. Dividing equally, stuff squashes, heaping as needed. (If making ahead, cool, cover and refrigerate for up to a day.)
7 Place pan in oven for 15 to 20 minutes or until hot (add an extra 10 to 15 minutes for cold squash). If serving as a side dish, carefully cut each stuffed squash in half lengthwise.
Makes 4 to 6 stuffed squash halves
