I’d like to share another recipe from my kitchen. Autumn is my favorite seasons, and one of the reasons why, is because of all the wonderful seasonal foods! Here is a quick and easy stuffed Acorn squash dish that I hope you and your household will enjoy as much as mine did!
When I was planning dinner tonight something struck a chord with me about the creaminess of Acorn squash paired with the boldness of Bleu Cheese. We have an amazing Bleu Cheese on hand at the moment from the Ashe County Cheese Factory. It is hearty, bold, stands up nicely in dishes, yet does not overpower the other flavors in the dish. It is one of my favorite cheeses. It is even beautiful to look at. I will definitely have to return to the Cheese Factory soon to get more, as we are close to running out. It’s a good thing it’s only a couple of hours away!
Winter Squash happens to be one of my favorite Autumn foods, I tend to play around with different dishes that showcases and utilizes them. This is one of many creations I have come up with. It was a hit tonight!
- 2 Acorn Squash of similar size (mine were about 4 inches in diameter)
- 1 large Onions Chopped
- 3 clove(s), Garlic Chopped
- 4 oz(s), Tomatoes – Sun-dried tomatoes
- 8 oz Pre-cooked Pizza Toppings Italian Sausage Crumbles
- 4 oz, Bleu Cheese, shredded, reserve 1/4 for topping each mound after shaping
- 1 Large Egg
- 1 cup(s), Rice – White, long-grain, regular, cooked
- 1 tsp(s), Spices – Sage, ground
- 1 tsp(s), Parsley – Raw
- 1 tsp(s), Spices – Oregano, dried
- 2 tsp(s), Spices – Salt, table
- 2 tsp(s), Spices – Pepper, black
- 1/2 tsp(s), Spices – Chili powder
- 1/2 tsp(s), Spices – Paprika
- Preheat Oven to 375.
- In a large Bowl combine All ingredients except the acorn squash and the cheese you reserved for topping.
- Cut the squash into equal halves and clean out the seeds and guts, like you do a pumpkin! (you can save these and plant them later, or roast them and eat them like pumpkin seeds).
- Place Squash cut side up in shallow casserole dish.
- Take the mixtures and divide it into 4 equal balls and stuff the holes in the center of the squash with the balls of stuffing.
- Top with the remaining Cheese.
- Cook for 30-60 minutes, until the squash is done. You should be able to pierce the flesh with a fork without force.
- Let cook for 5 minutes before serving.