“Choose Your Own Adventure” Stuffed and Roasted Squash

Name: “Choose Your Own Adventure” Stuffed and Roasted Squash
Yield: 4 servings
Ingredients: 1 medium acorn squash (or other winter squash such as kabocha, red kuri, sweet dumpling, delicata, or spaghetti); 2 to 3 cups filling (see below) Olive oil Salt Freshly ground black pepper General guidance for the filling:; 1/2 to 1 cup protein — sausage, chicken, pork, tempeh, beans, lentils, or baked tofu; 1 to 2 cups vegetables (This could be anything! Onions, mushrooms, zucchini, eggplant, peppers, greens); 1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans; 1/2 to 1 cup shredded cheese; 1 to 3 teaspoons herbs or spices

Serves 4

Adapted from Emma Christensen, via the Kitchn

winter squash

Method

This recipe is easily multiplied. One half of a squash is typically a good main course meal for an adult. The squashes and the filling can be prepped in advance and warmed just before serving.

1
Prepare the squash for roasting. Heat to 400°F. Cut the squash in half from stem to root. Scoop out the seeds.
2
Place the squash cut side down on a baking sheet and roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
3
While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
4
Stuff the squash halves. Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.

From the farm's kitchen

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