Stuffed Acorn Squash

Last Updated on November 13, 2019 by Chef Mireille

Acorn squash is not something that I grew up eating. Even though we have so many varieties of winter squash here in America, my parents stuck to their Caribbean roots and the only winter squash we ever ate was Calabaza or Kabocha pumpkin. However, the year my dad died my Mom did not want to be home for the first holiday. We all went to a quaint bed and breakfast in a small town in Vermont. It was a great trip and I learned a lot about making maple syrup and became a syrup conoisseur. Thanksgiving dinner was had at a local hotel and I fell in love with this squash.

Acorn squash is almost always served as stuffed. It’s the perfect size – not too big, it’s about the size of a grapefruit. Half of one is not too much for one person to have as a side dish or even make it the main course, the star of the meal. Here is my version.

Stuffed Acorn Squash

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: Serves 8

Ingredients:

• 4 acorn squash
• 2 tablespoons oil
• 1 chopped onion
• 2 cloves chopped garlic
• 12 oz. chopped chicken sausage
• 2 chopped dried pears
• 2 chopped dried peaches
• 1/3 cup tart dried cherries
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup toasted chopped walnuts
• 1 teaspoon harissa
• 1/2 cup chicken broth
• 3 tablespoons breadcrumbs
• 8 tablespoons grated Gruyere cheese
• salt and white pepper, to taste

Preheat oven to 375. Spray a cookie sheet with non stick spray or brush with a little olive oil.

Cut squash vertically in half. Sprinkle insides with a little salt and pepper. Cut a thin slice from the bottom side so they will lie flat after we stuff them. Place face down on cookie sheet.

Bake in oven for 30 minutes, until flesh is fork tender.

Meanwhile let’s make the filling.

Heat oil in a deep skillet. Add onion and garlic. Saute for a few minutes, until golden brown.

Add sausage, cumin, coriander, paprika and cinnamon. Stir fry for 5 minutes, until golden brown.

Add broth and dried fruit. Cook another 5 minutes.

Add spinach and cook until wilted. Add walnuts, salt and harissa. Stir to combine.

Divide evenly among squash halves.

Turn broiler on high.

Sprinkle breadcrumbs and cheese on top.

Broil for 5 minutes.

It can make a healthy lunch with some tabbouleh.

…or just grab a fork and make it into a snack

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Stuffed Acorn Squash

Prep Time15 minutes mins

Cook Time1 hour hr

Ingredients

• 4 acorn squash
• 2 tablespoons oil
• 1 chopped onion
• 2 cloves chopped garlic
• 12 oz. chopped chicken sausage
• 2 chopped dried pears
• 2 chopped dried peaches
• 1/3 cup tart dried cherries
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup toasted chopped walnuts
• 1 teaspoon harissa
• 1/2 cup chicken broth
• 3 tablespoons breadcrumbs
• 8 tablespoons grated Gruyere cheese
• salt and white pepper to taste

Instructions

• Preheat oven to 375. Spray a cookie sheet with non stick spray or brush with a little olive oil.
• Cut squash vertically in half. Sprinkle insides with a little salt and pepper. Cut a thin slice from the bottom side so they will lie flat after we stuff them. Place face down on cookie sheet.
• Bake in oven for 30 minutes, until flesh is fork tender.
• Meanwhile let's make the filling.
• Heat oil in a deep skillet. Add onion and garlic. Saute for a few minutes, until golden brown.
• Add sausage, cumin, coriander, paprika and cinnamon. Stir fry for 5 minutes, until golden brown.
• Add broth and dried fruit. Cook another 5 minutes.
• Add spinach and cook until wilted. Add walnuts, salt and harissa. Stir to combine.
• Divide evenly among squash halves.
• Turn broiler on high.
• Sprinkle breadcrumbs and cheese on top.
• Broil for 5 minutes.

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