…by Meg White
The place Meg puts the stuff she wrote
Recipe: Stuffed Acorn Squash
Categories: Blog, Kitchen

This recipe for stuffed acorn squash is hearty and can easily hold its own as an entree. Serve with a side salad, sprinkling the toasted squash seeds on top. Serves two.

Ingredients:

Stuffed acorn squash

1 large acorn squash
3 strips bacon, crumbled
1 cup dried apricots, diced
¾ cup chopped pecans
1 small onion, diced
2 shallots, halved and sliced
2 cloves garlic, sliced
4 tbsp. butter
2 tbsp. white wine
1 cup brown rice
1 cup water
1 cup broth

Seasonings to taste:
red pepper flake
salt
pepper
ginger
nutmeg
cinnamon

Preheat oven to 350F.

Bring water and broth to a boil. Add rice, cover and simmer for around 45 minutes.

Carefully slice squash in half lengthwise and scoop out seeds and stringy bits.* Rinse and place cut side down in a roasting pan with around 1 cm of water poured in the bottom. Bake for approximately 30 minutes, or until just soft enough to remove  squashy goodness inside.

Meanwhile, melt 2 tbsp. of the butter in a pan. Saute onion, shallot and garlic in listed spices until soft. Transfer to large bowl, adding bacon, cooked rice, apricots and pecans. Scrape out both squash halves into the bowl, leaving a solid layer of squash on the skin. Add remaining butter and stir well.

(After mixing thoroughly, taste some of the rice. Is it totally bland? Add more of the spices. Remember that salt brings out natural flavors that need a boost, but be careful not to overdo it.)

Heap the mixture into the squash halves, pressing down as you go. Fill as much as you can, but you might have more than will fit, depending on the size of the squash.  Drizzle one tbsp. white wine (or broth, if you don’t have any) into each stuffed squash half. Return halves to the roasting pan, cover with aluminum foil and bake at 350F for another 45 minutes. If you like it crunchy, take the foil off and broil them for the last five minutes. Enjoy!

*Don’t you throw those seeds away! Wash them, remove the membrane and dry. Toss them in olive oil, salt  and paprika. Spread on a cookie sheet in a preheated oven at 350F for around a half hour. Cooking time varies quite a bit, depending upon seed size and water content. Test them out as they go; once they lose their chewiness, they’re good to go.

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