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1 4 8 T H E E V E RY D AY S Q U A S H C O O K
ACORN STUFFED FIVE WAYS
When Ivy was growing up, her dad, Rob Ethier, was anatical about
squash and would grow plenty o itin the garden and then store it in
the root cellar over the winter. When her dad was making dinner,
whichhe did ofen, a roasted acorn squash would always make an
appearance. Stuffing a roasted acorn squashis easy, and there are
endless variations. Here are ve o our avourites. You can assemble
the stuffingwhile the halved acorn squash is roasting. Once squash
is done, remove rom oven, add stuffing o yourchoice and return to
oven or 6 to 8 minutes to warm through. MAKES TO SERVINGS
WHITE BEAN, BACON & SAGE
1 acorn squash, roasted (see pages 2526)2 strips bacon, cut into
small match-
sticks1 cup canned white beans (cannellini,
navy or white kidney beans), rinsed
2 to 3 fresh sage leaves, nely choppedKosher salt and fresh
cracked black
pepperOlive oil (optional)
and drained
In a rying pan over medium-high heat, cook the bacon until
crispy, 5 to 8 minutes. Trans er bacon toa plate and add the beans
to the pan. Lightly mash beans with a ork. Stir in the sage and
season withsalt and pepper to taste. Add a little oil i beans need
moistening. Spoon into the roasted acorn squash.
QUINOA, ARUGULA & ROASTED PEPPER
1 acorn squash, roasted (see pages 2526)1 cup cooked quinoa cup
chopped roasted red bell pepper
(store-bought is ne)
1 handful of arugulaKosher salt and fresh cracked black
pepperOlive oil (optional)
Combine the quinoa, roasted red pepper and arugula in a bowl and
season with salt and pepper totaste. Add a little olive oil, i
needed. Spoon into the roasted acorn squash.
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COUSCOUS & LEMON WITH ROASTED GARLIC
1 acorn squash, roasted (see pages 2526)1 cup cooked
couscousZest of 1 lemon1 tablespoon roasted garlic
(about 2 cloves)
2 teaspoons olive oilFresh lemon juiceKosher salt and fresh
cracked black
pepper
Combine the couscous, lemon zest, garlic and oil in a bowl and
season with lemon juice, salt and pepperto taste. Spoon into the
roasted acorn squash.
APPLE, SAUSAGE & SWISS CHARD
1 acorn squash, roasted (see pages 2526)1 tablespoon olive oil1
large pork sausage (French or Italian,
not chorizo or brats)1 bunch of Swiss chard, trimmed, ribs
removed and chopped
1 Granny Smith apple, cored and choppedKosher salt and fresh
cracked black
pepper
In a rying pan, heat the oil over medium-high heat. Remove the
sausage meat rom its casing, add to the
pan and cook through. Add the chard and saut until just wilted,
2 to 3 minutes. Add the apple and stir tocombine. Season with salt
and pepper to taste. Spoon into the roasted acorn squash.
RYE BREAD, WALNUTS & CRANBERRIES
1 acorn squash, roasted (see pages 2526)1 tablespoon olive oil
small onion, nely diced
1 cup chopped toasted rye bread cup toasted walnuts, chopped
(see Tip, page 88)
cup dried cranberries, chopped1 to 2 teaspoons waterKosher salt
and fresh cracked black
pepper
In a rying pan, heat the oil over medium heat. Saut the onion
until sofened, about 1 minutes.In a bowl, combine the bread,
walnuts and cranberries. Add the water, just enough to wet the
mixture ormashing. Season with salt and pepper to taste. Spoon into
the roasted acorn squash.
