Savory Stuffed Acorn Squash
1 medium to large Acorn Squash
Wash the winter squash. Using a sharp knife, cut in half
Scoop the seeds and pulp from the squash and set aside to clean and roast later.
Preheat the oven to 350.
Line a baking pan with parchment paper and place the squash upside down in the pan. Bake for 40-45 minutes until the squash is fork tender.
While the squash is baking prepare the stuffing.
3 Soft Italian Style Rolls or a mixture of day- old breads cut into cubes
2 shallots chopped
2-3 T olive oil and butter
4-6 T water
1 medium-large zucchini, shredded
1/2 c Asiago Cheese grated
2 T parmesan cheese grated
6-8 sage leaves minced or a few sprinkles of poultry seasoning
1 egg beaten with 2 T water
Salt and pepper to taste
Break the bread into pieces/cubes. Sprinkle with water until moist not soggy.
Warm 1 T olive oil and 1 T butter in a frying pan, sauté the shallots until soft and golden.
Remove the shallots and add them to the bowl with the bread.
Grate the zucchini.
Add a little more oil and butter to the frying pan and sauté the zucchini until soft and dry, not brown. Add the zucchini to the bread and shallots.
Mix in the cheese and the sage. Combine all of the ingredients.
Beat the egg with the 2 T of water. Mix the egg into the stuffing until moist, you may not need all of the egg mix. (I used a little more than half).
Season with salt and pepper.
Turn the acorn squash over and add the stuffing to the center of each half and bake an additional 15 minutes, tented with a piece of foil.
Remove the foil and allow the stuffing to brown a bit 10-15 minutes.
To serve: Scoop some squash with stuffing onto plates with roast or grilled Turkey Tenderloin or a Favorite Chicken dish.
Farm Kitchen Tip: Optional: Remove 1-2 sausage links from the casing. Break into small pieces and cook through in a frying pan. Remove to drain. Add to the stuffing with the zucchini.
Recipe & Photo provided by Jenn Borealo, Culinary & Education Specialist at Alstede FarmsShare to Print