I’ve mentioned before that Michael isn’t much of a squash guy. It’s more of a texture thing than a taste thing. Still, he’s wanted to eat more vegetables lately, so I’ve been doing my best to try new recipes for some of the in-season vegetables.
I’m pleased to say that the recipes we’ve tried have been a delicious success. This is one of them. I saw this recipe inspired by one from Dorie Greenspan’s Around My French Table for a pumpkin stuffed with everything good.
Squash stuffed with everything good? Sure. Why not?!
Because it’s stuffed with everything nice (a little bacon, some cheese), this squash is full of flavor. The texture was also fantastic. The cheesy crust provides a nice crunch which contrasts nicely with the stuffing and tenderness of the squash.
It was a delicious, rich meal and even Michael loved it (and the leftovers!).
Note: I used my favorite rosemary olive oil bread from La Brea. You can use whatever you please. If you don’t use rosemary bread, I’d recommend adding a 1/4-1/2tsp of finely minced dried rosemary to the recipe, since the flavor was so nice.Print
- 1 acorn squash, halved lengthwise and seeds removed*
- 1 1/2c bite-sized bread cubes (use a good, crusty bread)
- 2 slices bacon, cooked and crumbled
- 3/4c grated gruyere cheese
- 3 Tbsp milk
- 1/2 Tbsp fresh thyme (or 1/2 tsp dried)
- 1/2c diced onion
- olive oil
- salt and pepper
- In a small pan, saute onion in a small drizzle of olive oil until tender.
- While onion is cooking, brush or drizzle acorn squash with olive oil and sprinkle generously with salt and pepper.
- In a medium bowl, combine bread cubes, bacon, gruyere, milk, thyme, and cooked onion. Add a generous sprinkle of salt and pepper. Divide stuffing in half and pack into the hollowed out center of each squash half. Place stuffed squash upside-down on a cookie sheet sprayed with nonstick spray or lined with parchment paper.
- Bake at 400 degrees 45-55 minutes, or until stuffing is browned and squash is tender when pricked with a fork. If, after 25-30 minutes, the cheese is beginning to brown too quickly, add a small drizzle of water to the pan.
- Cut each half in half again to serve in wedges.
*If the seed pocket is quite small in your squash, you may need to scoop out a little extra flesh to make room for all of the stuffing. I didn’t need to do this, but each squash is different.