Another CSA box gem. Acorn squash. This was actually from last week’s CSA from Suzie’s. Gotta love the longevity of a squash.
– cut off the bottom- just slightly- to give the squash a flat surface to sit on.
-slice off the top, and keep it. Cook that too. It’s a nice, mostly edible “hat” for serving and keeping the stuffing warm! [see above]
-Scoop out the guts with a spoon, donate the guts to your compost pile.
-Rub the inside of the squash with olive oil, and sprinkle with salt and pepper.
-Roast the squash solo for about 30 minutes at 375, while you make your stuffing.
-After you stuff it, bake it all together for another 15 minutes or so. You want your squash to be VERY tender, and for the stuffing flavors to permeate the side walls of the squash itself. My stuffing involved a mixture of: Quinoa (cooked), tomatoes, pepitas, onion, garlic, kale, and some rosemary. The rosemary just perfumes this all so nicely!
How cute are these guys, really?
I sliced into mine, ate the skins and all. But you could scoop it out as you would soup from a bread bowl. I know the skins of squash are said to upset some stomachs. So, you have options.
Anyway- squash are abundant at this time of year. Your stuffing can be a means to using up veggies and grains and beans and nuts that you have on hand. So, go make this. Let me know what flavors and ingredients you combine. Get all creative with it!
I feel like a mushroom risotto stuffed squash would be delicious! With a little nutmeg? Yes. Yes yes yes!