When cooked right acorn squash is one of the most amazing foods the bounty of the Autumn harvest has to offer. More and more people are looking for ways to stuff these beauties that are low in fat but high in flavor and nutrients. But, most people get stuck on just what to stuff them with. I grew up on acorn squash, and continue to love and enjoy them to this day. Here are seven of the hundreds of ways I’ve prepared them in my own kitchen.
1. Red Cabbage Stuffed is a way to serve acorn squash that manages to be both sweet and savory at the same time. Chop up a small red cabbage, a medium sized white onion, and a large red bell pepper, then toss with salt (about one teaspoon) and 3 tablespoons light olive oil. Heat a 4-quart simmering pot with a good fitting lid over medium-high heat until a drop of water sizzles when added. Throw in the vegetables, and 1-2 tablespoons cranberry juice, cover, and reduce heat to just below medium. Let simmer for one hour, or until cabbage is tender, stirring every 20 minutes.
Meanwhile, steam 4 halves of acorn squash until tender, but not mushy. Let squash settle and dry for 5 minutes before plating. Fill squash halves with about 3/4 of a cup of cooked cabbage and serve.
2. Apple and Pear Stuffed Squash is a great way to serve stuffed acorn squash when you’re looking for something on the sweet side. Peel and cube 6 gala apples and 4 blushing pears of your choice. Toss with 1/3 cup sugar, a dash of salt, and then fill 4 raw acorn squash halves that have been arranged on a baking tray. Dot with butter and bake for 1 hour at 350 degrees, or until squash is cooked through. Let rest for 5 minutes before plating. Garnish with shaved dark chocolate for extra zing.
3. Rosemary and Ground Beef Stuffed is a wonderful savory dinner that offers natural portion control. Brown 3 lbs lean ground beef with salt and pepper to taste. Drain away the liquid fats, and return to pan. Toss in minced fresh rosemary, sage, parley, and extra virgin olive oil. Stir well, then remove from heat just as the herbs begin to darken, but haven’t fully wilted. Fill 4 steamed acorn squash halves and garnish with shredded cheese of your choice, or more raw herbs.
4. Banana Cream Acorn Squash is an interesting twist on dessert. First, steam or bake 4 halves of squash. Steaming is faster, easier, and healthier, but for this recipe you might want to make the extra effort involved in baking them so that you can infuse the squash with butter, sugar, and cinnamon during the cooking process. Once they’re cooked through set them aside to cool. In stand mixer, whip 4 cups light whipping cream until soft peaks form. Add in 1/2 a cup of sugar, 1/2 teaspoon of cinnamon, a pinch of nutmeg, pinch of salt. Continue whipping until peaks become stiff. Then fold in the puree of 2 large very ripe bananas. For extra flavor, warm the banana puree before hand and let it cool completely. This will help to add that extra “banana bread” flavor that everyone loves so much. Fill squash right before serving and garnish with fresh banana chunks or crushed nuts.
5. Squash Stuffed Squash may seem over the top when you fist think of it, but it proves that sometimes you can’t get too much of a good thing. First, prepare your acorn squash halves for baking then make a stuffing comprised of diced butternut squash, onions, mushrooms, pre-cooked and drained spinach, minced fresh parley, salt, and butter. You can add in some shedded cheese for extra flavor and cohesion at this point too. Fill acorn squash halves and bake in a 400 degree oven for 50 minutes, or until squash is cooked and soft through to the skin with the touch of a fork. Let rest 5 minutes before serving.
6. Italian Stuffed Squash caters to the tomato lover in most foodies. Follow the same directions as for squash stuffed acorn squash, but fill with diced Roma or Compari tomatoes, halved grape tomatoes, minced garlic, salt, and fresh basil. Top with a sprinkling of Parmesan cheese straight out of the oven and more fresh basil, then let rest 5 minutes before serving.
7. Mushroom Stuffed Acorn Squash is an earthy treat that is simple to prepare and goes well with steak, instead of the same old mashed potatoes. Prepare squash halves for baking and then fill with sliced Portabella and Brown Button mushrooms, Provolone cheese, a dash of salt, and a small pinch of ground cinnamon. Bake in a 350 degree oven until squash is soft. You can cover the top with tinfoil domes to help keep the cheese from burning if this is becoming a problem. Check your oven after 30 minutes to see if it’s needed. Let settle 5 minutes before plating.
Any which way you stuff them, acorn squash are tasty and versatile. Don’t be afraid to experiment with your own ideas, even canned goods if need be. When it comes to stuffed acorn squash it’s really hard to go wrong.
Happy eating!