Best 2 Savory Grain Stuffed Squash Recipes
**Savory Grain-Stuffed Squash: A Symphony of Flavors and Textures**
Embark on a culinary journey with our delightful Savory Grain-Stuffed Squash, a dish that tantalizes taste buds with its symphony of flavors and textures. Picture a tender acorn squash, roasted to perfection, serving as a vessel for a savory stuffing made from a medley of hearty grains, aromatic vegetables, and herbs. Imagine the nutty flavor of quinoa and wild rice mingling with the earthy sweetness of roasted butternut squash and the vibrant crunch of bell peppers and celery. A blend of fragrant spices adds warmth and depth to the stuffing, while a sprinkling of tangy feta cheese lends a salty contrast. This exceptional dish is not only visually stunning but also incredibly versatile, offering three enticing variations to suit your preferences. Explore the classic vegetarian version, the hearty meat-stuffed option featuring ground turkey, or the unique combination of quinoa and black beans for a plant-based delight. Each variation promises a distinct flavor profile that will leave you craving more.
SAUSAGE STUFFED ACORN SQUASH
This cozy, hearty Sausage Stuffed Acorn Squash with apples, mushrooms, and herbs is a fantastic blend of sweet and savory flavors. Easy and ultra delicious!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h10m
Number Of Ingredients 15
Steps:
- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef's knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
- While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
- Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
- When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
- Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 421 kcal, Carbohydrate 40 g, Protein 26 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 71 mg, Fiber 6 g, Sugar 11 g
ACORN SQUASH WITH MIXED-GRAIN STUFFING
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
- Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.
Tips:
- Choose the right squash: Select small to medium-sized squash with smooth, unblemished skin. Look for varieties like acorn, butternut, or kabocha.
- Prepare the squash: Cut the squash in half lengthwise and scoop out the seeds and pulp. Brush the inside with olive oil and season with salt and pepper.
- Cook the grains: Follow the package instructions to cook the grains. Quinoa, rice, or barley are all good choices.
- Sauté the vegetables: In a large skillet, heat some olive oil and sauté the vegetables until softened. Common choices include onions, bell peppers, carrots, and mushrooms.
- Combine the filling: In a large bowl, combine the cooked grains, sautéed vegetables, herbs, and spices. Season to taste.
- Stuff the squash: Fill the squash halves with the grain mixture. You can top with cheese or nuts for extra flavor.
- Bake the squash: Place the stuffed squash in a baking dish and add some water or broth to the bottom. Bake at 375°F for 30-40 minutes, or until the squash is tender and the filling is heated through.
Conclusion:
Savory grain-stuffed squash is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It's a great way to use up leftover grains and vegetables, and it's also a healthy and satisfying meal. With its colorful presentation and medley of flavors, this dish is sure to impress your family and friends.
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