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Stuffed Squash Two Ways - Beginner and Expert

YumSugar — Wed, 11 Nov 2009 05:50:12 -0800

If you're attending a potluck this Thanksgiving and have been assigned to bring a side, be sure to pick something that's classic yet breaks just enough from the norm, so you know there won't be repeated dishes on the table.

Why not spring for the always stress-free and elegant course known as stuffed squash? Keep it simple and fill the gourd with an Italian-inspired medley of sausage, garlic, peppers, and cheese. Alternately, add another layer of texture by simmering couscous, then fluffing it into a sweet-savory dressing of ground beef, onions, cranberries, and walnuts. For a Thanksgiving side - or everyday meal! - that's sophisticated yet straightforward, keep reading.

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Reader Recipe: Southwestern Stuffed Acorn Squash

partysugar — Fri, 19 Oct 2007 16:15:41 -0700

If you are interested in experimenting with a new type of Fall ingredient, why not try acorn squash? That's what TeamSugar reader llendril did recently. She expertly stuffed the squash with a scrumptious mixture of chicken sausage, black beans, onions, and peppers. The final result was a delicious and divine meal with a gorgeous presentation. These stuffed squash would be a wonderful impromptu dinner party dish! To see how she made them, read more

Southwestern Stuffed Acorn Squash
From reader llendril

My love affair with all things Autumn continues.
Well, all things Autumn save for the clothing. I am at a complete loss when it comes to dressing for cooler weather - and I'm afraid to imagine what will happen come wintertime. I was out shopping today, moseying through stores filled with sweaters and coats and scarves (oh my!). The only thing I could think to do? Head to the back, to the sale racks, to the tank tops. I bought a tank top today. It should really do me well, oh, six months from now.

But you are probably here to read about food. So I will get to that now.
I am at least adapting well to the changing of seasons as far as the kitchen is concerned. This time around, I decided to try acorn squash - a variety I have never eaten before.

Southwestern Stuffed Acorn Squash
Adapted from Eating Well magazine, October 2007

1 acorn squash
2 ounces chicken sausage, sweet Italian style
1/3 small onion, chopped
1/4 medium red bell pepper, chopped
1 small clove garlic, minced
1/2 tablespoon chili powder
1/2 teaspoon ground cumin
2/3 cup chopped cherry tomatoes
5 ounces canned black beans, rinsed
pinch of salt
1/3 cup shredded light jarlsberg

1) preheat oven to 375°. Lightly coat a baking sheet with cooking spray
2) cut squash in half horizontally. scoop out and discard seeds. place squash cut-side down on baking sheet and bake in oven for about 45 minutes, until tender
3) meanwhile, coat a skillet with cooking spray. heat over medium heat
4) add sausage and cook about 3 to 5 minutes, breaking up with a wooden spoon
5) add onion and bell pepper. cook, stirring often, about 3 to 5 minutes
6) stir in garlic, chili powder, and cumin. cook about 30 seconds
7) stir in tomatoes, beans, and salt
8 ) cover, reduce heat, and simmer about 10 to 12 minutes, until tomatoes are broken down
9) remove squash from oven and reduce oven temperature to 325°
10) fill squash halves with sausage mixture. top with cheese. place on baking sheet (cut-side up) and bake until filling is heated and cheese melts, about 10 minutes

I had a really good feeling about this recipe. I knew that I would love it, and it certainly did not disappoint. The sweetness of the squash married quite well with the slight spiciness of the filling (the original recipe calls for hot sauce, which I omitted). The entire dish felt warm and hearty - very comforting, in that respect - and yet is still quite good for you. I love cooking with black beans (and that love only intensified once they made the list of eight foods you should eat every day) and this was a fantastic way to combine them with the very autumn-y squash. Not much else to say about this one except for it's delicious. enjoy! and I look forward to blogging about more fall-inspired recipes soon!

Sunday Dinner: Stuffed Squash

YumSugar — Sun, 23 Sep 2007 01:03:33 -0700

Today marks the first day of fall, and as the weather shifts from warm summer nights, to cool fall evenings, it's time to put the barbecue away and gear up for lovely Sunday dinners. Although it's still a little early, many squash varieties, such as acorn, are at their peak. To get you into the swing of fall, I thought we'd start things off with stuffed acorn squash. This recipe from Alton Brown is guaranteed to make your shift from summer to fall a smooth one. To get the recipe, read more

If you prefer, substitute pork with ground turkey or tofu to create another taste sensation.

Even though the ingredients list is quite long, this recipe comes together in a snap.

Stuffed Squash
From Alton Brown via Food Network
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4 small acorn squash, 1 to 1 1/4 pounds each
2 tablespoons unsalted butter, cut into 4 pieces
1/2 pound ground pork
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 cup white wine
1 1/2 cups cooked rice
1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
1/2 cup toasted pine nuts
1 1/2 teaspoons dried oregano
Generous pinch kosher salt
Freshly ground black pepper

Makes 4 servings

Preheat the oven to 400 degrees F.
Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

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Thanksgiving Tip: Use Food as Serveware

YumSugar — Thu, 05 Nov 2009 06:50:49 -0800

When planning a dinner as momentous as Thanksgiving, there are lots of elements to consider on top of cooking, like selecting the right menu (and bird!), detailing an oven plan, and considering your budget. But one thing I firmly believe you shouldn't have to stress about is doing the dishes.

Spare yourself - and the environment! - by using food as a serving vehicle whenever possible. Start off cocktail hour with cider poured in apple cups and homemade dip in a bread bowl. Or, if soup is part of your meal, offer it in festive roasted acorn squash. Not only is this serving method a fun surprise for guests, but it's also delicious, filling, compostable, and easy on the cleanup.

What serving tips do you have to cut down on the dishes at Thanksgiving?

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Know Your Winter Squash

partysugar — Mon, 15 Oct 2007 16:13:31 -0700

One of the best things about this time of year is the abundance of gorgeous and delicious winter squash. Unlike their summer counterparts, winter squash have thick, hard skin and seeds; the flesh is firm and requires cooking. Some varieties are available year round, but winter squash are best now through winter. When purchasing squash, look for heavy pieces with blemish free skin and deep colored rinds. Winter squash doesn't need to be refrigerated; store in a cool, dark spot for up to a month. When using a recipe that calls for a certain type of winter squash, be sure to refer to the following glossary. To take a look at it, read more

Acorn: Found in most supermarkets, this is a dark green variety with subtle chestnut flavors and edible flesh.

Butternut: Easy to find in grocery stores, this is a beige variety with a taste similar to sweet potatoes.

Buttercup: A member of the turban squash family, this dark green variety has a very hard shell with creamy orange flesh.

Carnival: A beautiful variety with orange and green spots. The meat is delicate and similar to butternut squash.

Hubbard: One of the best keeping winter squashes, these are irregularly shaped with warted skin. It's an excellent source of vitamin A and the flesh is best as a seasoned mash or puree.

Kabocha: This jade green squash is also known as the Japanese pumpkin. It has a rich sweet flavor and dry, flaky flesh.

Pumpkin: The most common and popular of the squash family with a sweet, honey flavor.

Spaghetti: Yellow and watermelon shaped; when cooked the meat separates into spaghetti-like strands. When baked whole, the flesh is easy to remove from the rind.

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Get Excited for Fall Foods

partysugar — Mon, 22 Sep 2008 09:00:15 -0700

The first official day of Fall was over the weekend and with the cooler weather and shorter days comes a bounty of fresh, crunchy fruit and hearty vegetables. While apples and pumpkins are commonly consumed in large quantities, this year the Wall Street Journal has published a list of 10 other foods to consider for Fall cooking. To check out their delicious suggestions, read more.

Concord grapes: Native to the Northeast, these small, black tart grapes are delicious raw or baked in a pie.
Kabocha: A type of squash with sweet, nutrient rich flesh that can be prepared as one would prepare an acorn squash.
Pears: The apple's less popular cousin definitely deserves its time in the spotlight. Harvested in September and October, there are more than 1000 varieties that taste great in everything from salads to sauces to sweets.
Pomegranate: The jewel like fruit's nectar is a wonderful source of antioxidants. Its seeds are a pretty garnish and its flesh adds a rich flavor to glazes.
Pine nuts: In summer these nuts are used as an ingredient in pesto, but in Fall they are an easy snack or crunchy addition to salad.
Quince: Popular in Europe, this fruit is packed with vitamin C and fiber. Although sour raw, when cooked or turned into jam, quince is soft, delectable, and subtly sweet.
Rutabaga: With a texture similar to potatoes and a taste like a turnip, this root vegetable is a scrumptious side especially when treated like a potato.
Thyme: The woody, fragrant herb can season anything from marinades to soups.
Tuscan kale: Its dark, green leaves are full of vitamins. Serve in stews or soups or in a classic Italian preparation, with white beans.
Sheep's milk cheeses: Due to the milking cycle of sheep, the Fall is the best time to consume aged sheep's milk cheeses. Best served at room temperature, enjoy alone or with crostini or preserves.

After reading this list, are you more excited about Fall? What foods are you looking forward to eating?

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