It's going to frost again tonight. It was only 34 when I got up this morning at 6am and the frost lingered until about 10am. So it seemed like a good night to prepare the acorn squash we got last week at our Farmer's Open Air Market. I have several recipes for stuffed squash as we like it during the fall & winter for a vegetarian meal now and again. So I chose the one with no dairy, as I am allergic to it and am back on my no allergens routine that I use when I am singing as I am singing in our church Christmas program. A soprano doesn't need asthma...which is what happens when I have much in the way of dairy products. This recipe is taken from a Rodale , Prevention magazine cookbook I have had for years called Health Guaranteed. I use a lot of the recipes.
Baked Stuffed Acorn Squash. The hardest part is splitting the squash!
3 small or 1 medium acorn squash
1 cup dried cherries (I didn't have any on hand so used dried cranberries)
1/2 cup hot water
8 ounces shitake mushrooms (I had crimini so used them) sliced
3/4 cup chopped onions
1 1/2 Tbs slivered almonds (we doubled that as we love nuts)
1/2 tsp chopped fresh sage (I used 1/8 tsp ground)
1 cup fresh bread crumbs (from the stash I have in the freezer that I make from ends of loaves)
salt & pepper
Preheat oven to 425 degrees, convection 400 degrees.
Cut the squash in half lengthwise (the hardest part of recipe IMHO). Scrape and discard seeds.
Place the squash cut side down in a 13X9 inch baking pan.
Cover with vented plastic wrap and microwave on high 12-15 minutes, or until almost tender. Uncover and turn over...see photo above.
Place the cherries in the hot water to soak in a small bowl for several minutes until softened.
Coat a large non stick frying pan with non stick spray and over medium heat, cook mushrooms, onions, almonds and sage. Stirring occasionally, cook for 7-9 minutes or until onions are softened. Stir in the bread crumbs and cook 3 minutes. Add the cherries and soaking water. Season with salt and pepper as desired.
Divide the mixture among the squash halves. Mist with non stick spray.
Cover with foil and bake for 20 minutes. Remove the foil and bake for 10-12 minutes more or until the squash are very tender.
This end result turned out a funny color...I assume because the kitchen light was on. An ace photographer, I am NOT! But you get the idea. I was delicious!
Hope you have a toasty evening!
Baked Stuffed Acorn Squash. The hardest part is splitting the squash!
3 small or 1 medium acorn squash
1 cup dried cherries (I didn't have any on hand so used dried cranberries)
1/2 cup hot water
8 ounces shitake mushrooms (I had crimini so used them) sliced
3/4 cup chopped onions
1 1/2 Tbs slivered almonds (we doubled that as we love nuts)
1/2 tsp chopped fresh sage (I used 1/8 tsp ground)
1 cup fresh bread crumbs (from the stash I have in the freezer that I make from ends of loaves)
salt & pepper
Preheat oven to 425 degrees, convection 400 degrees.
Cut the squash in half lengthwise (the hardest part of recipe IMHO). Scrape and discard seeds.
Place the squash cut side down in a 13X9 inch baking pan.
Cover with vented plastic wrap and microwave on high 12-15 minutes, or until almost tender. Uncover and turn over...see photo above.
Place the cherries in the hot water to soak in a small bowl for several minutes until softened.
Coat a large non stick frying pan with non stick spray and over medium heat, cook mushrooms, onions, almonds and sage. Stirring occasionally, cook for 7-9 minutes or until onions are softened. Stir in the bread crumbs and cook 3 minutes. Add the cherries and soaking water. Season with salt and pepper as desired.
Divide the mixture among the squash halves. Mist with non stick spray.
Cover with foil and bake for 20 minutes. Remove the foil and bake for 10-12 minutes more or until the squash are very tender.
This end result turned out a funny color...I assume because the kitchen light was on. An ace photographer, I am NOT! But you get the idea. I was delicious!
Hope you have a toasty evening!
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