Saturday, January 7, 2012

Acorn Squash Stuffed with Yummy Localicious Ingredients

In preparation for our new Cooking Club which starts this month, we made Pumpkin Stuffed with Everything Good from around my french table by Dorie Greenspan. We did stuff the pumpkin but then had extra stuffing so we went ahead and stuffed some acorn squash, too. We liked the taste of the acorn squash better although the presentation of the pumpkin was really cool. Look for the rest of the recipes from our Cooking Club evening in the next few weeks.


2 acorn squash, cut in half and seeds removed (Utah Farms CSA)
1/4 pound stale bread, thinly sliced and cut into 1/4-inch chunks (Vosen's Bakers)
1/4 pound cheese, cut into 1/2 inch chunks (Beehive Cheese), 
   you can use cheddar, Gruyere, swiss cheese or any combination
3 garlic cloves, chopped (see my Mom's post on garlic)
1 sausage, sliced (Colosimo's or Cremenelli)
1 tbl. olive oil
1 onion, sliced and sauteed in the sausage grease above (East Farms CSA)
1/2 cup heavy cream and additional milk if needed (Winder Farms)
1/4 tsp. nutmeg

1.  Preheat oven to 350 degrees F.
Heat olive oil in a skillet. Cook sausage in oil until well browned. Remove sausage from pan. Add sliced onions and saute until translucent and slightly golden, but not brown. Remove from pan.
2. Toss together the bread, cheese, garlic, cooked sausage and onions in a bowl. Add nutmeg, salt and pepper to taste and toss together well.  Add cream and stir together. If not creamy enough, add a little extra milk instead of cream until the mixture is fairly moist. If the crust is pretty thick on your bread chunks, made sure the mixture is on the moist side.
3. Take bread and sausage mixture and place evenly in each acorn squash halve. Place in oven-proof casserole dish and cover with foil or casserole dish cover. Place in oven and bake for approximately one hour or until squash in tender when pierced with a fork.
adapted from Around My French Table by Dorie Greenspan
---Dorie Greenspan calls this recipe, Pumpkin Stuffed with Everything Good.  We made it by stuffing a pumpkin we had from our CSA and our acorn squash and we liked the acorn squash better. My Mom also had leftever cooked Pork Roast and some alfredo sauce so she added chopped pork and substituted the alfredo sauce for the cream. So, I think this recipe can be whatever you want to add that you would consider "everything good".
---Add bacon instead of sausage
--Add some greens such as kale, spinach, or chard.
--Use rice or quinoa instead of the bread
--Add some chopped pears or apples to give it some sweetness

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