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 weigh between 1-2 pounds and generally grow 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 its 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. This recipe makes good use of all your thanksgiving ‘leftovers’, creating a whole new meal at the same time.
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- 2-680 gm (each) acorn squash
- 2 Tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cups leftover turkey, cubed
- 2 cups leftover stuffing
- 3/4 cup whole cranberry sauce
- 1/3 cup turkey broth
- salt & pepper to taste
Ingredients
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- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- Cut the squash in half & remove the seeds. Brush the flesh with olive oil & sprinkle with a little salt. Put the squash, cut side down onto the prepared baking sheet and roast for 40 minutes.
- In a large skillet over medium heat add olive oil, onion; sprinkle with a pinch of salt. Allow the onion soften for about 3 minutes then add the minced garlic. Stir in the turkey, stuffing, cranberry sauce, & broth; mix well to combine.
- Remove squash from oven & carefully fill each half with the filling. Lay a piece of foil over the squash and bake for about 20-25 minutes, until the squash is easily pierced with a fork.
- Serve with extra cranberry sauce if desired.
- This is such a great way to use up that holiday turkey & stuffing in a whole new meal idea.