Wednesday, September 26, 2012

Acorn Squash

Everyone knows its fall! Time for pumpkins, squash, and lots of apples! Our refrigerator and cupboards definitely reflect this. But who can resist your pick of two big squash for $5 at the Farmer's Market?

Acorn squash is my favorite squash for stuffing. When its cut in half it makes the perfect individual serving bowl to put your stuffing in and it looks beautiful. I found a perfect stuffed acorn squash recipe last year and have not looked back. It is rare that we make things like this more than once, but there is just no reason to look for another recipe when both Aaron and I love this one.

The ingredients are listed below, but I have to admit I have never ventured into the wheat berries territory. We have used quinoa or brown rice instead. I think following the rest of the ingredients closely would result in the best flavor, but we have made it with only dried herbs and with cranberries instead of sour cherries (they are expensive!) and walnuts or chopped almonds instead of pine nuts (also expensive). It still tastes great!

Even if you aren't going to stuff your squash I suggest roasting it with a smashed garlic clove under it. It really does add a great flavor to the acorn squash.

1 acorn squash
2 cloves of garlic, lightly smashed
salt and pepper

1/2 cup wheat berries, soaked for at least a couple hours
1 tbsp grape seed oil
2 shallots, small dice (or 1 small-medium cooking onion)
1 celery stalk, small dice
1 medium carrot, peeled and small dice
1 bay leaf
1 tsp ground coriander
3 sprigs thyme, leaves chopped up fine
1 sprig sage, leaves chopped up fine
splash of white wine (alternatively you can squeeze a bit of lemon at the end or use a bit of white wine vinegar at the end too)
3/4 cup vegetable stock (or water)
1/2 cup dried sour cherries, chopped up roughly
salt and pepper
1/4 cup pine nuts, toasted (I just slide them into the oven for a bit while the squash is cooking)
3 sprigs parsley, leaves chopped fine

Click here for full instructions and some beautiful photos: The First Mess- Stuffed Acorn Squash.

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