This is the time of year for winter squashes and there are lots of interesting recipes out there. Some of the best recipes are often the simplest ones and that is the case here! My friend, Carol Ann Moran and her husband, Bill, adapted it from a Good Housekeeping Cookbook. The acorn squash is roasted, lightly mashed with some buttery sautéed onions, garlic, nutmeg and cream/milk, stuffed back into the shells and broiled for a pretty presentation and lovely flavor and texture. My version is dairy-free, but if you prefer feel free to use butter and light dairy cream.
Buying and Cooking the Acorn Squash
You’ll want to look for small acorn squash since each half squash will be a serving. And buy 3 squash for every four servings as you need extra squash for the stuffing. I did the cooking and stuffing well ahead of dinnertime so I wouldn’t be so busy. About 15 minutes before dinner, I microwaved the squashes to heat them back up and broiled them. You could also keep them warm in a 200 degree F oven and broil just before dinner.
Stuffed Acorn Squash is Colorful, Elegant and Healthy!
This stuffed acorn squash makes a tasty, healthy, high fiber starchy side – no need for potatoes or rice with this! We had it with a green salad and some pork tenderloin medallions. It made for a colorful and elegant meal!
- 3 small acorn squash
- 6 Tbsp minced onion
- 1 garlic clove, minced
- ¼ cup dairy free margarine such as Earth Balance (or butter if you prefer)
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- ½ tsp ground nutmeg
- 2 Tbsp soy or coconut cream (I mean the kinds in small cartons usually in the refrigerated case of the produce section. You can also use almond, rice or soy milk. (or light dairy cream if you prefer))
- Paprika
- Preheat oven to 400 degrees F.
- Cut squashes in half from top to bottom.
- Scoop out seeds.
- Oil a sheet pan or for really easy clean up, line it with parchment paper.
- Place the squashes cut side down and bake about 30 minutes until they can be pierced fairly easily with a fork. Let cool enough to handle them.
- Meanwhile, sauté the onion in the margarine until translucent but not browned.
- Add the minced garlic and sauté just until the aroma comes and then take off the heat.
- Scoop the squash out of the shells into a large bowl, being careful not to damage the shells. Reserve 4 shells.
- Mash the squash with a potato masher or fork. You want to leave a little texture to it.
- Mix in the onion mixture, salt, pepper, nutmeg and cream.
- Spoon filling into the 4 shells and sprinkle with paprika.
- At this point you can keep the squash warm in a 200 degree F oven or let them cool and microwave them to reheat before broiling.
- Broil about 10 minutes until surface browns a bit and serve.
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