Fall is such a fun time to cook. My recipe books are full of comfort food that just makes you want to stay in and warm the house with your oven.
One of the most common fall recipes is stuffed acorn squash. It seems you can stuff it with just about anything.
When I decide to make something I usually have an idea what I’m going for – or a few things that I need to use up. I was digging through my cookbooks thinking I needed to use bacon and broth. Then the acorn squash on the counter caught my eye. What a perfect time to try to stuff an acorn squash.
I couldn’t find exactly what I was looking for – so this is what I came up with.
Split the acorn squash in half and scrape out the seeds.
Lay cut side down and bake for about an hour.
They will be soft to the touch when they’re done.
While the squash is baking you can get your quinoa ready. Rinse with water and cook according to the directions.
Make the dressing. Doesn’t this site make you want to rip into a crusty baguette and do a little dipping??
I browned the shallot in the bacon grease.
Once the quinoa is done and is added to the dressing, fold in the bacon.
Now – would someone please tell me who in the world can eat an entire half of a squash that is filled to the brim with…. really with anything? Let me tell you – I can eat.- and there is no way I could polish off an entire half of a filled squash.
Although delicious I believe the appeal of the stuffed squash is in the presentation. It really doesn’t have the same effect when you cut it into halves or fourths and plop it on someones plate – spilling the stuffing out all over (yet that is inevitably what happens). So, for the sake of the photographs assume this is how we ate them. 🙂
Stuffed Acorn Squash- looks good one way, tastes good all ways.
- 1 acorn squash
- 1 cup quinoa
- 2 cups chicken or beef bone broth
- ¼ cup olive oil
- 2 T balsamic vinegar
- 2 T maple syrup
- 1 T fresh parsley or 1 tsp dried
- ½ tsp smoked paprika
- 2 tsp stone ground mustard
- 1 tsp salt
- 4-6 strips of bacon
- 1 small shallot
- ¼ cup dried cranberries
- Cut the squash in half and remove seeds.
- Bake face down at 350 for approximately 45 minutes until soft.
- Let cool.
- Meanwhile cook the quinoa in the broth according to directions.
- Let cool to room temperature.
- Chop the bacon and brown over medium heat.
- Remove bacon and add in the chopped shallot until cooked through.
- Mix the dressing ingredients - all but the bacon.
- Pour over the quinoa.
- Add bacon, shallots and cranberries last.
- Pour or "stuff" into the acorn squash.