Squashed

Stuffed Squash

It wasn’t until recently that I discovered winter squash.  For me, squash was yellow or green and you ate it during the summer.  End of story.  Like white shoes, there was no squash after Labor Day.

And then I began my kitchen adventures and was rewarded with butternut and acorn and spaghetti squash.  Roasting is my go-to method of preparing butternut.  I know there are other ways to fix it but, call me stubborn, I like it how I like it.  Spaghetti squash and I haven’t become friends yet.  We met once and didn’t get off on the best foot.  I’m sure we’ll run into each other again.  Maybe then we can put the past behind us and start fresh.

That leaves acorn squash.  I clearly remember thinking stuffed acorn squash would be a great alternative to turkey for Thanksgiving a few years ago.  So I made a lovely mushroom stuffing, filled my squash halves, and eagerly anticipated the meal to come.  You know where this is going, right?  It was dreadful.

The squash took so long to cook that the stuffing, which had been lovely and moist when it went in the oven, was dried out and tired when it finally arrived on our plates.  Considering how hungry we were after waiting so long, we would have eaten just about anything.  Thanksgiving is always an adventure at our house.

But thanks to Savory Sweet Life, the next time I get a hankering for stuffed acorn squash, I will not be disappointed.  And neither will you.  This recipe will give you tender cooked squash in no time flat.  How you finish it off is up to you.  Not only did I throw it under the broiler with some brown sugar and butter but then I filled it with quinoa. Those red bits in the picture?  They are diced red chile pepper.  The sweet also packed some real heat.

Acorn Squash with Brown Sugar Butter Sauce

Savory Sweet Life

BAH Note:  To get the squash to lay flat in the baking dish, carefully slice a bit off of the sides of the squash.  Depending on the size of your squash, start checking for doneness after 10 or 12 minutes.  After 15 minutes mine was  starting to get a little mushy in places.

  • 1 acorn squash, cut in half with seeds removed
  • 1/2 cup water
  • pinch of salt
  • 2 tablespoons butter
  • 4 to 6 tablespoons brown sugar

Pour the water into a microwave safe casserole dish large enough to hold the squash.  Place the squash halves flesh side down in the dish and microwave for 15 minutes.  Carefully remove the hot dish from the microwave.

Heat your broiler to High.

Transfer the (hot) squash halves, flesh side up, to a baking sheet covered in foil.  Place 1 tablespoon butter in each half and carefully rub it over the entire fleshy surface (I used a silicone brush for this and it worked great).  Let the butter melt down into the middle of the squash.  Sprinkle each half with a small pinch of salt and half of the brown sugar.  Make sure some of the sugar lands in the pool of butter at the center of the squash.

Broil for 5 minutes.  The edges of the squash should start to brown and caramelize.  If not, broil for an additional 3 minutes.

Enjoy this as is for a side dish or stuff with something savory for a main course.

{printable recipe}

Advertisements
This entry was posted in Main Course, Side Dishes, Vegetables and tagged , . Bookmark the permalink.

8 Responses to Squashed

  1. liz2024 says:

    Yeah I love any baked vegetable. And baked squash is so satisfying to a hungry stomach! I’ve had acorn squash with a mustard, butter and brown sugar glaze and it was awesome!

  2. Roasting does amazing things to squash. I think you should stuff your acorn again with the mushroom stuffing. Cook both on their own. Stuff. Drizzle some olive oil, coat with a nice dusting of cheese and broil. Heaven.

  3. I’m squash-phobic. But you managed to make it sound pretty good, here 🙂

    • Wendi says:

      Kitchen Witch – could you really say no to something with butter and brown sugar that is so ridiculously easy to fix? BTW, mango, shrimp, avocado wraps rocked. The salmon with lemon butter sauce was good too but it made the whole house smell like pan fried fish….ewww.

  4. yum squash. we had a moroccan butternut squash and chickpea curry last night and it was fantastic. but i’m actually super psyched for the leftovers for today’s dinner too–since the flavor of cooked squash (for me) matures with age.

    • Wendi says:

      Beth, I agree that most things taste better the next day. And to go off topic for a sec, I think I’m going to make my maiden voyage to Atwater’s this week. The Catonsville shop is open and I think some fresh soup would taste great with our grilled cheese sammys tomorrow night.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s