Monday, October 27, 2008

Stuffed Winter Squash

Okay, as if you really need convincing, these are the reasons why stuffed squash is just about the best thing that you could make for dinner these days:

1. Everything in your fridge can go into the stuffing.
2. If you put cheese on it, your kid's will eat it.
3. It will impress your neighbors.
4. If some of your squash seeds end up in your compost, you'll get free squash next year! (This drives some people crazy, but I must say that squash growing out of my compost makes me very happy).
5. Oh it's just so yummy.

So here is what I made the other day. But this is definitely a freeform recipe that you can use a loose inspiration. Get artistic! Get creative! If you're anything like me, maybe your art suffered a bit when your children were born, but now is your time to shine!

Stuffed Winter Squash

However many Winter Squash you would like to eat... This recipe will work with any winter squash, but my personal favorites here are carnivale and delicata, because you can eat the skin.

Cut the squash in half lengthwise and scoop out the seeds. Roast the seeds for overachiever points. You can use them in the stuffing if you like. Preheat your oven to 400 degrees. Put the squash face down on an oiled baking sheet. Bake for about 45 minutes, or until the squash is getting soft. You've got to keep your eye on this here, because different squash take different amounts of time.

While the squash is baking, make the stuffing. This is what was in my stuffing the other day:
First, butter in a skillet, then onions, celery, garlic. Season with salt and pepper and a few fresh herbs you might be trying to use before the frost hits them. Then sliced apples, cook for a few minutes.
Then, local chorizo, that I had boiled, cut up in little bites.
Then, cooked brown rice, and chopped almonds.

When the squash is ready, take it out and turn your oven down to 375. Turn the squash over so that it makes nice little cups for your beautiful artistic stuffing that you have just created. Fill the squash halves with stuffing, sprinkle with grated cheese of your choice, and put back in the oven for about half an hour.

Oh, so fabulous, and what an artist you are.....


  1. again, i've been lucky enough to try this out at Alana's house.....and again- it's pretty damn yummy.

    we're trying this recipe out tomorrow w/a Fontina cheese on top- can't wait (~_~)