Tag Archives: acorn squash

Stuffed squash

I absolutely love autumn. It’s such a great time to cook! I think  this is largely because fall is when winter squashes start coming into season, and I just love trying different things with them. They are so much bang for the buck too, they are often under $2 a lb. One of my favorite things to do, is so simple and filled with so many possibilities; I love to roast them and stuff them with vegetables and meaty goodness! Food, doubling as something fun to eat out of….Yes please!


Here, I used Acorn Squash, and Delicata Squash, but Any small winter squash will do. I roasted the squash whole for about 30-40 minutes at 350 degrees while I prepared the filling. Then I cut them in half, removed the seeds, and then spooned some of the mixture inside. I put them back in the oven and roasted them for another 20 minutes or so, until the squash was soft to a fork, and the filling browned a little.

For the filling I used:

  • 1 lb ground beef
  • 1 cup kale (chopped)
  • 2 cups baby bok Choy (chopped)
  • 2 shallots
  • 2 cloves garlic
  • 1 cup shiitake mushrooms (chopped)
  • 1/2 cup scallions (chopped)
  • generous amount of ginger powder
  • 1/2 cup strained tomatoes
  • 2-3 tablespoon coconut aminos
  • 1/2 cup chicken stock
  • Salt, pepper

I actually….This is embarrassing. I forgot to put the mushrooms in the filling (they were meant to be mixed in). To remedy this, I sautéed them with some tallow or duck fat, and pepper. I then spooned them on top of the squash when I served it. You can do it this way as well, but when I envisioned the filling, I wanted the mushrooms inside.


Regardless, stuffing squash is a delicious and versatile meal.  My recipe is just a guideline. Try different vegetable and meat combinations and try different squashes!


Squash Bowls!

Shown here with ground bison, shallot, spinach, and mushroom saute....mmmm

Shown here with ground bison, shallot, spinach, and mushroom saute….mmmm

Every winter, I swear, I drive the boyfriend squash crazy. It’s hard to resist good ingredients, and I don’t get tired of using something over and over again for a while if I like it….he gets sick of “squash fest”. Acorn squash are wonderful not only as a nutritious carbohydrate, but they make great edible serving vessels too!  In the past I’ve filled them with gooey cheesy quiche, but I’ll have to modify that for next time. You can have fun with it. Feel free to fill them with:

  • Soups
  • Stews
  • Stir Fry
  • Chili
  • Quiche

But of course you don’t have to limit yourself to only those things! If you make a quiche, cut the raw squash in half. cut a sliver of skin off on the bottom so it doesn’t roll around. brush with olive oil and ginger and then fill with the quiche ingredients and cook the quiche in the squash. Otherwise you can roast the squash separately and just use it like a bowl.

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