Stuffed Acorn Squash I

Stuffed Acorn Squash I Recipe - Savory and Sweet Dish

| Servings: 4

Introduction

Stuffed acorn squash is a delicious and nutritious dish that is perfect for the fall season. The combination of tender squash, savory turkey, and sweet applesauce creates a flavorful and satisfying meal that is sure to please your taste buds.

History

The origins of stuffed acorn squash are not entirely clear, but it is believed to have originated in North America, where acorn squash is a popular ingredient in traditional cuisine. The dish has since become a favorite in many households, thanks to its delicious flavor and versatility.

Ingredients

1 lb (454 g) small acorn squash
0.25 cup chopped celery
0.25 tsp salt
0.25 tsp cinnamon
1 slice raisin bread, cubed
6 oz (170 g) lean ground pork or turkey
0.25 cup chopped onion
0.25 tsp curry powder
0.5 cup unsweetened applesauce

How to prepare

Spray a 10x6x2" baking dish with cooking spray. Halve the squash and discard the seeds.
Place the squash, cut side down, in the baking dish. Bake, uncovered, in a 350°F (177°C) oven for 50 minutes.
Meanwhile, for the stuffing, in a skillet cook the turkey, celery, and onion until the meat is no longer pink and the vegetables are tender.
Drain off the fat. Stir in salt, curry powder, and cinnamon; cook for 1 more minute.
Stir in applesauce and bread cubes.
Turn the squash cut side up in the dish. Place the stuffing in the squash halves. Bake uncovered for 20 more minutes.

Microwave directions

Place the squash, cut side down, in a 10x6x2" microwave-safe baking dish.
Microwave on 100% power (high) for 6.5-8.5 minutes or until tender. Set aside.
In a 1 qt (946 ml) casserole dish, cook the turkey, celery, and onion covered on high for 2–3 minutes or until the turkey is no longer pink, stirring twice. Drain.
Stir in curry powder, salt, and cinnamon. Cook for 30 seconds more.
Stir in applesauce and bread cubes.
Spoon into the squash halves. Cook, uncovered, on high for 3–4 minutes or until heated through.

Variations

Substitute ground chicken or beef for the turkey.
Add chopped nuts or dried fruit to the stuffing for extra flavor and texture.
Top the stuffed squash with a sprinkle of cheese before baking for a cheesy twist.

Cooking Tips & Tricks

Be sure to choose small acorn squash for this recipe, as they are easier to handle and cook more evenly.

- To make the squash easier to cut, you can microwave it for a few minutes before slicing it in half.

- Feel free to customize the stuffing with your favorite ingredients, such as nuts, dried fruit, or different spices.

Serving Suggestions

Serve the stuffed acorn squash with a side salad or steamed vegetables for a complete and nutritious meal.

Cooking Techniques

Baking and microwaving are the main cooking techniques used in this recipe.

Ingredient Substitutions

You can use ground chicken or beef instead of turkey, and any type of bread can be used in place of raisin bread.

Make Ahead Tips

You can prepare the stuffing ahead of time and store it in the refrigerator until ready to use. The squash can also be cooked in advance and reheated before serving.

Presentation Ideas

Garnish the stuffed acorn squash with fresh herbs or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine or a light-bodied red wine, such as Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 28g per serving

Fats

Total Fat: 6g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Acorn squash is a good source of vitamin A, vitamin C, and potassium.

Alergens

This recipe contains wheat (from the bread) and may contain soy (from the turkey).

Summary

This stuffed acorn squash recipe is a well-balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Stuffed acorn squash is a delicious and nutritious dish that is perfect for the fall season. With a flavorful stuffing made with turkey, applesauce, and spices, this recipe is sure to become a new favorite in your household.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Stuffed Acorn Squash. It was a crisp autumn day, the leaves were turning vibrant shades of red and orange, and there was a distinct chill in the air. I was visiting my dear friend Martha, who was known for her delicious home-cooked meals. As soon as I walked into her cozy kitchen, I was greeted by the mouth-watering aroma of roasted squash and savory herbs.

Martha had just taken a beautiful dish of stuffed acorn squash out of the oven, and I couldn't help but be drawn to its warm, inviting colors. The squash was perfectly golden brown, with a filling of wild rice, cranberries, and toasted pecans spilling out of the halves. It looked like a work of art, and I knew I had to learn how to make it myself.

I sat down at Martha's kitchen table, sipping on a cup of hot tea as she shared the recipe with me. She explained that she had learned it from her own grandmother, who had passed it down through the generations. It was a dish that held a special place in her heart, and I could see why. The combination of sweet and savory flavors, the comforting warmth of the squash, and the satisfying crunch of the nuts made it a truly memorable meal.

As Martha walked me through the steps of preparing the stuffed acorn squash, I took careful notes, asking questions and making sure I understood each ingredient and technique. It was a labor of love, but Martha's patient guidance made it seem easy. She showed me how to scoop out the seeds and roast the squash halves until they were tender, how to cook the wild rice until it was fluffy and fragrant, and how to mix in the cranberries and pecans for a burst of flavor and texture.

I left Martha's house that day with a full belly and a heart full of gratitude. Not only had I enjoyed a delicious meal in good company, but I had also gained a new recipe to add to my collection. I couldn't wait to recreate the stuffed acorn squash in my own kitchen, to share it with my family and friends and to make it a part of my own culinary tradition.

Over the years, I have made the stuffed acorn squash recipe countless times, each time tweaking it to suit my own tastes and preferences. I have added a dash of cinnamon for warmth, a sprinkle of Parmesan cheese for richness, and a drizzle of maple syrup for sweetness. I have served it as a side dish at Thanksgiving dinners, as a main course for cozy weeknight meals, and as a special treat for myself when I need a little comfort and nourishment.

Every time I make stuffed acorn squash, I am reminded of that crisp autumn day in Martha's kitchen, of the warmth of her friendship and the generosity of her spirit. I am grateful for the recipe that she shared with me, for the memories that it evokes, and for the joy that it brings to those who gather around my table to enjoy it.

And so, as I sit down to another steaming plate of stuffed acorn squash, I raise my fork in a silent toast to Martha, to her grandmother, and to the power of good food to connect us, nourish us, and bring us together in love and gratitude.