Squash is one of those quintessential autumn foods that we have come to recognize. Even though it is considered a winter squash, acorn squash belongs to the same species as all summer squashes including zucchini and yellow crookneck squash. The main difference between the classifications is that summer squashes have soft skins and tender seeds and are fairly perishable, while the winter types have hard shells, fully formed seeds and are very suited to long storage.
For all their many splendored shapes and colors, squash is not something most of us crave, although they are an integral part of the cuisine in scattered points of the globe, such as South and Central America, the West Indies, India and Japan.
The acorn squash is similar in flavor to the butternut squash yet has a bit of a nutty taste to it as well. Resembling its name in shape, the acorn squash usually weighs between 1-2 pounds and generally grows between four and seven inches long.
Roasting them partially before stuffing makes the squash a lot more tender and easier to eat. I am always aware of the concept of ‘seasonal eating’. I was born in September, so I figure it’s totally natural to love fall food (& colors) such as squash, pumpkin, apples and cranberries.
The large cavity of acorn squash just begs to be filled. One squash the size of a grapefruit or a little larger is usually enough for two people.
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- 500 gm ground beef/pork combo
- 250 gm button mushrooms, finely chopped
- 1 small onion, chopped
- 1 large sweet-crisp apple, cored & finely diced (peel off or on)
- 1 tsp Herbamare veg salt OR to taste
- 1/2 tsp pepper
- 1 Tbsp Italian seasoning
- 2 cloves garlic, minced
- 60 gm extra old white cheddar cheese, shredded
Ingredients
Filling
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- Place a rack in the center of the oven & preheat the oven to 400°F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375°F.
- With a sharp knife, carefully cut the squash in half from stem to base. Scoop out & discard the stringy core & seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil & sprinkle with salt & pepper. Place in the oven & bake for 40 minutes, until the edges begin to wrinkle & the flesh is fork-tender. Set aside. Reduce the oven temperature to 375°F.
- While the squash bakes, prepare the filling. Heat the olive oil in a large skillet over medium-high heat. Add the ground meat. Brown the meat, breaking it apart into small pieces for 3 minutes.
- Add the mushrooms, onion, apple, salt, pepper, Italian seasoning & minced garlic. Cook, stirring frequently, until the meat is cooked through, the vegetables & apple are softened, have given up liquid & the liquid has cooked off, about 8 additional minutes.
- When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about 1/4-inch thick. Add the scooped squash to the pan with the meat mixture. Stir to combine. Taste & adjust salt & pepper as desired.
- Mound the filling inside of the hollowed squash halves. Place the baking pan in the oven & bake until the filling is hot, about 10 minutes. Remove from oven & sprinkle with shredded cheese. Return to oven for another 5 minutes until cheese is melted. Serve hot.
• You can cut the acorn squash either way. If you cut it lengthwise it will retain the acorn shape. Or you can cut the squash horizontally and it will resemble a flower.
• The size of the acorn squash will affect the roasting time; larger squash may need an extra 10 minutes. Squash should be fork tender.
• When eating squash, discard the skin as it can be tough and bitter.
