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. In this recipe, seasoned ground turkey and smoked Gouda cheese join forces in the savory stuffing. One squash the size of a grapefruit or a little larger is usually enough for two people.
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- 2 acorn squash, sliced in half & seeded SEE RECIPE NOTES
- cooking spray
- 2 Tbsp olive oil, divided
- 454 gm lean ground turkey
- 3 cloves garlic, minced
- 1/3 cup shallot, chopped
- 1/4 cup mushrooms, finely chopped
- 1 tsp EACH cumin & thyme
- 1 cup cooked rice
- 1/4 tsp salt
- 1/8 tsp pepper
- 50 gm smoked Gouda, shredded
- 2 green onions, sliced
Ingredients
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- Preheat oven to 400 F. Spray the fleshy part of the seeded, acorn squash & place halves on a baking sheet, cut side down. Bake for about 20 minutes, or until flesh is slightly tender. Cook rice & grate cheese, set aside
- In a skillet, heat 1 Tbsp of oil. Sauté garlic & shallots for 2 minutes. Add the mushrooms, cumin & thyme & sauté another 3 minutes. Remove veggies from pan & set aside in a large mixing bowl.
- Add the remaining Tbsp of oil to skillet & brown the ground turkey for about 5 minutes or until no longer pink. Drain if necessary & add to mixing bowl along with cooked rice. Stir to combine well.
- Using a spoon, take equal portions of the filling & place into the cavity of each acorn squash half. Place the baking tray back into the 400 F oven & bake for 20 minutes.
- Top each acorn squash half with sprinkles of the shredded cheese. Place back in the oven & bake for another 5 minutes or until the cheese is bubbly.
- When ready to serve, garnish with sliced green onion.
- To make it easier, microwave the acorn squash for a few minutes, just to soften a bit before attempting to slice in half.
So flavorful, light, and satisfying, the seasoned ground turkey makes the perfect filling for the roasted acorn squash. Surprisingly simple to prepare, the presentation is lovely, and the taste is delectable.