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Acorn stuffed squash
December 8, 2016
Dinner | Musings | Recipes

Nothing to make? Try stuffed acorn squash

There’s nothing to make for dinner.

Ever come home and feel that way?

You open the refrigerator door, look inside and close it. Then you do it again.

There must be something.

Some of my favorite dinners start out this way. Stuffed acorn squash is one of them. The situation improves when I creatively mix things together. Of course, there needs to be a method to the madness, but it need not be maddening.

I realize many people probably do not keep acorn squash on hand. I recommend picking up two of them to have for days like these.

Have a few slices of bread? Carrots? Onion? Mushrooms?

We are halfway there.

The best part about stuffed acorn squash is it can be filled with a variety of things. You do need bread for stuffing or some rice, but you have options.

This basic recipe should get you started.

Stuffed acorn squash

Prep Time: 15 mins
Cook Time: 45 mins
Yields: 2

Ingredients

  • 1 acorn squash, sliced in half
  • 4 slices of bread, cut in cubes
  • 2 carrots, chopped
  • 1/2 cup of onion, diced
  • 1/2 cup of mushrooms, diced
  • 1 tablespoon of fresh sage, minced
  • 1 cup of vegetable broth
  • 1 tablespoon of butter
  • Dash of black pepper

Method

  1. Preheat oven to 400 degrees.
  2. Grease a foil-lined baking sheet and place squash halves face down.
  3. Bake for 45 minutes or until squash is easily pierced with a fork.
  4. During the last 15 minutes of baking prepare the stuffing.
  5. Melt butter in medium-sized pot over medium heat.
  6. Add 2 tablespoons of broth, onions and carrots to pot.
  7. Once the vegetables have softened add the mushrooms and continue cooking.
  8. Stir in bread, fresh sage and black pepper.
  9. Pour half of the broth evenly throughout the pot. Continue to stir stuffing.
  10. Add more broth as needed. Be careful not to soak bread.
  11. Place the cooked squash slices face up on a plate and fill with stuffing.

Extra tip

Add apples, raisins or cranberries to the mixture while cooking for a little sweetness.

Carrie is the author of the Wise Taste food blog.

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