Stuffed Acorn Squash
Last week we picked up our (now online because of Covid) order from Holly Hill Farmers market, a locally owned farm in Cohasset Ma. I ordered a daikon radish, which I can NEVER find in the grocery store, a bushel of Siberian kale, and a few other local sauces and grains they had to offer. I’ve used curly kale and lacinato kale before but never Siberian in any recipe and it reminded me a bit of kale mixed with the leaves of broccoli rabe.
I’ve made stuffed squash more times than I can count, and back six years ago when I still cooked with meat I used to add sausage to a few of the dishes, which I’m sure you could do to this dish if you so wish.
This dinner though isn’t very difficult, most of the parts are cooked separately and then mixed together before being stuffed back into the squash. I used craisins, which we always have in our pantry thanks to my sons obsession with adding them to his peanut butter apples, goat cheese , pepitas and Traders Joes Harvest Blend, but you can substitute any of those things for items you have in your kitchen.
Serves: 2
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Ingredients
- 1 acorn squash
- 1 bushel of kale
- 1/4 cup craisins
- 1/4 cup pepitas
- 1 1/ 4 cup (or 1/2 the package) of Trader Joes Harvest Blend
- crumbled goat cheese
Directions
- Preheat your oven to 375*
- Slice the acorn squash in half and remove and discard the seeds. Drizzle with olive oil, a pinch of salt and pepper and place (cut side down) on a cookie sheet
- Bake in oven for 1 hour
- Boil 1 3/4 cup water in a sauce pan and cook your Trader Joes Harvest Blend for 10 minutes. I really love this item, it’s a mix of quinoa, Israeli style couscous, orzo and baby garbanzo beans.
- Once your grains are done add them to a mixing bowl along with your craisins and pepitas
- Remove the squash from the oven and flip it over so it is now skin side down. Scoop out some of the squash and add to the mixing bowl, you’re basically making more room in your squash boat to fill it back up. Add the ingredients from the bowl back into the squash and top with crumbled goat cheese. Drizzle with a tad bit of olive oil and your done!
