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Stove Top or Oven Recipe
Stuffed Acorn Squash
In our recent “Fall Seasonal Treats” classes at The Good Cooking Store, we featured a squash recipe as the main course. It is a delicious dish and tastes like fall.
Acorn squash is mildly flavored, so it’s great in combination with other foods. Don’t be bashful with the spices in this dish. Use them freely! This is a feast even the pickiest of eaters will enjoy. Both of our sold-out classes loved this dish.
Stuffed Acorn Squash
Adapted from Fresh from Central Market Cookbook, page 91
Makes 4 generous servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
Ingredients:
2 acorn squash, quartered and seeded
1 lb. ground beef
1 small to medium onion, chopped
4 tsp. curry powder
½ tsp. cardamom
½ tsp. ground ginger
scant ½ tsp. black pepper
2 cups chopped unpeeled apples
½ lb. sharp cheddar cheese, cubed
6 Tbsp. marmalade, or apricot preserves
1-1¼ tsp. salt
3 cups apples, peeled and sliced thin
2 Tbsp. butter
scant ½ tsp. cinnamon
scant ½ tsp. nutmeg
1. Place squash in lightly greased baking dish, cut-side down. Bake at 400˚ for 35-40 minutes, or until tender.
2. Meanwhile, brown beef and onions in skillet. Drain off drippings.
3. Mix together curry powder, cardamom, ginger, and black pepper.
4. Stir chopped apples and seasonings into beef. Cook until apples are just tender.
5. Stir in cheese, preserves, and salt, stirring occasionally until cheese is melted.
6. In a separate skillet, sauté apple slices in butter until just tender. Season lightly with cinnamon and nutmeg.
7. Remove squash from oven. Place a quarter on each serving plate. Top with meat mixture. Top with sautéed apples.
Yum! I just posted a different kind of stuffed acorn squash recipe on my blog…you should check it out! I will definitely have to try this recipe out.
I always cook my squash halves cut side up, wrapped in foil. After scooping out the seeds, I score the meat with a knife, add in the same amount of butter and brown sugar depending on the size of the squash, spinkle it all with ginger, then seal the whole thing up in foil. I cook it at 400 degrees for 45 minutes, again depending on size.
Your recipe sounds better and I’m going to be making it this weekend. Can’t wait. I may replace the apples with pear slices, just my preference.
I find the cut side up and sealed in foil also works best when I am grilling. No mess.
What type of apples do you recommend using in this dish? It looks YUMMY can’t wait to try it!
Could you please post the recipe for the Brussels sprouts pictured as a side for the stuffed squash? It appears to be roasted with carrots. I want to start incorporating more fresh vegetable sides in my meals so my grandson will get used to culinary diversity. Thanks…love the site.
Should the squash really be quartered? It looks like it’s just halved…
> It calls for 2 squash , it would only be halved.
This sounds sooo good! I make mine halved and put a pad of real butter and a lot of homemade maple syrup and bake for about an hour. Mine is a sidedish and this one is a meal. Can’t wait to try it.
How do you print off the recipes?
Made this for dinner 2night; it was fantastic! My only wish is that there’s a way to do it with less prep dishes & pots/pans. Ideas?
I made this recipe with sage Jimmy Dean sausage (replacing ground beef), mushrooms, and red pepper flakes in addition to the recipe ingredients and it was the bomb, that’s if you like a little zing to your food! Thanks for the recipe!
I really want to try this dish.