VEGETARIAN STUFFED ACORN SQUASH RECIPES RECIPES

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BAKED STUFFED ACORN SQUASH RECIPE - NYT COOKING



Baked Stuffed Acorn Squash Recipe - NYT Cooking image

This makes a substantial vegetarian – or vegan if you leave out the cheese – Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters – corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.

Provided by Martha Rose Shulman

Total Time 2 hours

Yield 8 substantial main dish servings, 12 to 16 smaller servings

Number Of Ingredients 14

4 large or 6 smaller acorn squash
3 tablespoons extra virgin olive oil, plus additional for basting
1 medium onion, finely chopped
1 red pepper, diced
1 28-ounce can chopped tomatoes with juice, pulsed to a coarse purée in a food processor
2 tablespoons tomato paste
2 tablespoons mild honey, maple syrup or pomegranate molasses
2 tablespoons red wine vinegar, sherry vinegar or apple cider vinegar
Salt to taste
1/2 teaspoon cayenne
3 cups cooked pintos, black beans or red beans, or 2 cans, drained and rinsed
1 cup corn kernels
2/3 cup breadcrumbs
2 ounces / 1/2 cup Gruyère, grated

Steps:

  • Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
  • Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
  • Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.

Nutrition Facts : @context http//schema.org, Calories 513, UnsaturatedFatContent 6 grams, CarbohydrateContent 90 grams, FatContent 10 grams, FiberContent 18 grams, ProteinContent 23 grams, SaturatedFatContent 3 grams, SodiumContent 1088 milligrams, SugarContent 11 grams

CHEESY RICE-STUFFED ACORN SQUASH RECIPE | FOOD NETWOR…



Cheesy Rice-Stuffed Acorn Squash Recipe | Food Networ… image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 12

2 small acorn squash, halved lengthwise and seeded
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/2 onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese (about 4 ounces), plus more for topping
1/4 teaspoon ground nutmeg
2 cups cooked brown rice
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
Chopped fresh parsley, for topping

Steps:

  • Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. Microwave until tender, about 15 minutes.
  • Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach.
  • Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley.

Nutrition Facts : Calories 526 calorie, FatContent 25 grams, SaturatedFatContent 14 grams, CholesterolContent 78 milligrams, SodiumContent 727 milligrams, CarbohydrateContent 60 grams, FiberContent 7 grams, ProteinContent 20 grams

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