Stuffed Acorn Squash
Fall!!! My favorite time of year. The Autumnal Equinox was just a few days ago. This time of the year, the farmers are bringing in their harvest. It is the perfect time to give thanks to Mother Earth for her abundance and bounty. It’s also a great time to recognize successes and let go of the things that did not work for you during the past twelve months.
I am lucky enough to have a Farmer’s Market near me and I picked up some Acorn Squash and mushrooms (white button, baby bellas and chanterelles). On the way home, I remembered a recipe my Mother used to make, Stuffed Acorn Squash.
She also made baked Acorn Squash brushed with Maple Syrup, but I will post that another time.
Slice each acorn squash in half. Spread olive oil over the flesh of each of the halves. Sprinkle each with kosher salt and freshly ground black pepper. Place each half flesh side down on a baking dish. Bake at 370 degrees Fahrenheit for 45 to 50 minutes or until the flesh is tender. Remove from the oven and set aside.
Prepare the filling. Sauté the ground beef. You can also mix that with some ground sausage if you like. Add in the red wine, diced mushrooms, onions and carrots and continue to sauté until everything is cooked and the red wine is cooked out. There shouldn’t be any juice.
Next mix the meat filling with either cooked rice or cooked stuffing and craisins (dried craisins). Mix thoroughly and set aside.
NOTE: I used leftover stuffing this time instead of the rice that I normally use. The rice works well. The stuffing is ok when fresh, but not so much after sitting a few days which is what I had. It turned to mush. I also didn’t realize that I was out of Craisins. I normally include them when I have them in the house.
In a large skillet, melt some butter and add Italian bread crumbs. Stir constantly until the bread crumbs are a light golden brown. They will be cooking again in the oven.
To assemble, turn your acorn squash over in the baking dish. Flesh side up. Spoon the meat filling into each half. Top with a good amount of the light golden brown bread crumbs. Bake at 350 degrees Fahrenheit for 10-12 minutes. Remove from the oven and serve immediately.
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Stuffed Acorn Squash
A complete meal all in one. A perfectly roasted acorn squash filled with meat, rice or stuffing and vegetables. Perfect, comfort food recipe for the fall.
Ingredients
- 2 acorn squash, cut in half
- olive oil
- kosher salt
- freshly ground black pepper
- 1 1/2 pounds ground beef
- 1/2 cup ground sausage (optional)
- 1/4 cup red wine
- 1 1/2 pounds mushrooms, small dice
- 1 large onion, small dice
- 1 carrot, small dice or shredded
- 1 1/4 cups cooked rice or stuffing
- 3 ounces Craisins (dried cranberries)
- 1/4 cup butter
- 1 cup Italian bread crumbs
Directions
- Step 1 Slice each acorn squash in half. Spread olive oil over the flesh of each of the halves. Sprinkle each with kosher salt and freshly ground black pepper. Bake at 370 degrees Fahrenheit for 45 to 50 minutes or until the flesh is tender. Remove from the oven and set aside.
- Step 2 Prepare the filling. Sauté the ground beef. You can also mix that with some ground sausage if you like. Add in the red wine, diced mushrooms, onions and carrots and continue to sauté until everything is cooked and the red wine is cooked out. There shouldn’t be any juice..
- Step 3 Next mix the meat filling with either cooked rice or cooked stuffing and craisins (dried cranberries). Mix thoroughly and set aside.
- Step 4 In a large skillet, melt some butter and add Italian bread crumbs. Stir constantly until the bread crumbs are a light golden brown. They will be cooking again in the oven.
- Step 5 To assemble, turn your acorn squash over in the baking dish. Flesh side up. Spoon the meat filling into each half. Top with a good amount of the light golden brown bread crumbs. Bake at 350 degrees Fahrenheit for 10-12 minutes. Remove from the oven and serve immediately.
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