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Stuffed Acorn Squash

Preheat oven to 400°F.

Roasted Squash

  • 2-3 large acorn or carnival squash
  • 1/2 cup pecans or walnuts (optional)
  • kosher salt
Cut squash in half (through the stem axis) and remove seeds and stringy pulp. Sprinkle flesh with salt. Place cut-side down on a greased baking sheet and roast until tender but not collapsing, about 30-45 minutes.

Stuffing

  • 1 pound ground pork or lamb
  • 1 Tablespoon olive oil
  • 1 medium-large onion, diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • dash ground cloves
  • 1/4 cup white wine
  • 2 Tablespoons brown sugar
  • 1/2 Tablespoon tamari/soy sauce
Heat olive oil in a large skillet and add onions and salt. Cook until translucent.

Add ground meat, black pepper, and spices. Cook until pork is completely cooked through, stirring often to break up large chunks of meat.

Deglaze the pan with white wine. Cook and stir until liquid is mostly evaporated.

Add brown sugar and soy sauce. Stir until well-mixed. Taste and adjust seasonings if necessary. Fold in nuts if using. Set aside.

Glaze

2 Tablespoons maple syrup or honey
1 Tablespoon brown sugar
1 Tablespoon melted butter
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
dash ground cloves and nutmeg
Combine all glaze ingredients in a small bowl and stir.

Finishing

When squash are cooked, remove from oven and turn upside-down (place skin-side down). Brush with glaze. Fill each cavity with meat mixture. Pour remaining glaze on top of meat.

Return to oven and roast for another 10-15 minutes or until warmed through but not dried out.

This recipe should fill 2 large acorn squash or 3 slightly smaller squash. The stuffing can be mounded slightly in the squash if there is some left over. If there is not enough filling, or if you want to fill 4 smaller squash, the stuffing can be stretched by adding 1/2 cup rice.
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