BAKED STUFFED ACORN SQUASH
This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 2h
Yield 8 substantial main dish servings, 12 to 16 smaller servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
- Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
- Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Perczak Sandra
[email protected]I love this recipe! The squash is always tender and flavorful, and the stuffing is moist and savory. I've made it several times and it's always a hit with my family and friends.
Shabbir jani
[email protected]This recipe is a keeper. It's easy to make and the results are always delicious. I've made it several times and it's always a hit with my family and friends.
Nokwanda Ngwenya
[email protected]I made this recipe for a dinner party and it was a huge success. The squash was beautiful and the stuffing was delicious. My guests raved about it!
Justice Ekwusie
[email protected]This recipe was easy to follow and the results were delicious. The squash was perfectly cooked and the stuffing was flavorful and moist. I will definitely be making this recipe again.
saint agada
[email protected]I've made this recipe several times and it's always a hit. The squash is always tender and flavorful, and the stuffing is moist and savory. I especially love the addition of the cranberries and pecans. They add a nice sweetness and crunch to the dish
Rakib 120bd
[email protected]This recipe is a great way to use up leftover squash. I had some acorn squash that was starting to go bad, so I decided to try this recipe. I'm so glad I did! The squash was delicious and the stuffing was flavorful and moist.
IMRAN ADAM TV
[email protected]I love this recipe! The squash is always tender and flavorful, and the stuffing is moist and savory. I've made it several times and it's always a hit with my family and friends.
Payeso Goozey
[email protected]This recipe is a keeper. It's easy to make and the results are always delicious. I've made it several times and it's always a hit with my family and friends.
Syed zarib ali
[email protected]I made this recipe for a dinner party and it was a huge success. The squash was beautiful and the stuffing was delicious. My guests raved about it!
Chris Aguilar
[email protected]This recipe was easy to follow and the results were delicious. The squash was perfectly cooked and the stuffing was flavorful and moist. I will definitely be making this recipe again.
Rich Kacha
[email protected]I've made this recipe several times and it's always a hit. The squash is always tender and flavorful, and the stuffing is moist and savory. I especially love the addition of the cranberries and pecans. They add a nice sweetness and crunch to the dish
Abhiyan Khatiwada
[email protected]This recipe is a great way to use up leftover squash. I had some acorn squash that was starting to go bad, so I decided to try this recipe. I'm so glad I did! The squash was delicious and the stuffing was flavorful and moist.
Malik saab Malik saab
[email protected]I love this recipe! The squash is always tender and flavorful, and the stuffing is moist and savory. I've made it several times and it's always a hit with my family and friends.
Rai Shaban Marth
[email protected]This recipe is a keeper. It's easy to make and the results are always delicious. I've made it several times and it's always a hit with my family and friends.
Md Rulamin
[email protected]I made this recipe for a dinner party and it was a huge success. The squash was beautiful and the stuffing was delicious. My guests raved about it!
Mthokoz Magwenyane
[email protected]This recipe was easy to follow and the results were delicious. The squash was perfectly cooked and the stuffing was flavorful and moist. I will definitely be making this recipe again.
Zahra Saumu
[email protected]I've made this recipe several times and it's always a hit. The squash is always tender and flavorful, and the stuffing is moist and savory. I especially love the addition of the cranberries and pecans. They add a nice sweetness and crunch to the dish
Nicholas Zaleski
[email protected]This recipe is a great way to use up leftover squash. I had some acorn squash that was starting to go bad, so I decided to try this recipe. I'm so glad I did! The squash was delicious and the stuffing was flavorful and moist.