Scoop the meat of the squash out of the shell, carefully as to not tear the outside.Ĭombine the meat with the onion mixture, bacon, arugula and quinoa (if desired). When finished, place in bowl and set aside. While the squash is baking, saute the onion and garlic until translucent. Bake about an hour or until the meat of the squash is tender. Then, sprinkle cinnamon, nutmeg and cayenne pepper on top. Bake: Place in the oven and bake for 30-38 minutes or until tender and browned. Then, drizzle the mixture over the squash until it’s evenly coated. Combine and coat: In a small bowl combine oil, parmesan, parsley, salt, garlic powder, thyme, cayenne, and pepper. Drizzle the olive oil and honey over the squash and gently rub in. Lay the acorn squash on a baking sheet with parchment paper. Recipe courtesy of Kindred Spirits at the Inn & Spa at Cedar Falls “I roast them and then peel the insides out, stuff it back in its shell with whatever I put in it, and then it’s basically a twice-baked squash,” Cole explains. But every now and then, she opts for a more unconventional preparation. Garnish with more fresh thyme leaves and black pepper before serving.During the fall, Abby Cole highlights late harvest gems like acorn squash, cooking them down into familiar soups or roasting them to toss with pasta. Sprinkle with the remaining 1/2 cup fontina. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Roast: Roast the slices in the preheated oven for 15 minutes. If you’re left with extra mixture, set it aside for later. Brush squash slices: Using a pastry brush, apply the mixture to each sliced acorn squash evenly. Step 5 Flip the squash cut-side up and divide the filling among each squash half. Prepare the topping: Combine all the ingredients for the maple syrup mixture in a small bowl.Let simmer for a couple of minutes then remove from the heat.
Stir in 1/2 cup fontina cheese until well combined. Step 4 Stir in the cooked rice and heavy cream.Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Step 3 Add the remaining 1 tablespoon of oil to the skillet.Transfer the sausage-sage mixture to a bowl. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Step 2 For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green.Remove from the oven and reduce the oven temperature to 350☏. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem. Step 1 For the squash: Preheat the oven to 400☏.This is truly a knife and fork kind of meal! It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash.
#BAKED ACORN SQUASH SKIN#
Cooked greens, like kale or spinach, also work nicely.Īcorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. The best and most classic preparation, though? Stuffed acorn squash. Its subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it's easier to work with than butternut squash. Though butternut squash dinners tend to get more attention, acorn squash is equally deserving of the spotlight.
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