Savoury Stuffed Acorn Squash

We Canadians may have had our Thanksgiving back in October, but that doesn't mean that we aren't up to having it again alongside our American neighbours in November! For years my father worked in the US during the week, which meant that he got the American Thanksgiving off and we would celebrate it again. Who can say no to another big turkey meal? Not me :)

Now that I'm in my little apartment in the city, I don't exactly have the space to have a big Thanksgiving dinner, but the boyfriend and I decided to have a mini one the other night and make cornish hens. It seemed like the perfect time to test out this Savoury Stuffed Acorn Squash recipe that I found in the Fall addition of my beloved Food & Drink magazine. It remined me alot of stuffing, but much creamier and smooth with the squash added in.

And of course the cheese. How can I forget the awesome cheese. This would make for a great hearty vegetarian option at Thanksgiving. The recipe was originally for 12, but I cut it down to 2 servings. The 12 serving version is avaliable for printing at the bottom of the recipe as well.

What you'll need:
1 Acorn Squash
2 tsp Olive Oil
1 tsp Unsalted Butter
1 Shallot, finely chopped
1/2 a McIntosh Apple, chopped
2/3 of a stalk of Celery, chopped
1/2 tsp Dried Sage, crumbled
8 tsp Breadcrumbs
Salt and Pepper to Taste
1/2 cup Mozzarella Cheese, shredded

Preheat oven to 375°F. Line a cookie sheet with foil

I used an acorn squash that I got at the very last Farmer's Market of the season. I'm going to miss picking up fresh produce every week.

Cut squash in half lengthwise (stem to tip) and scoop out seeds.

Drizzle the inside of each half with a tsp of olive oil.

Put squash halves cut side down on the cookie sheet. Roast 40-50 minutes or until soft.

Meanwhile, chop up apples, celery and shallots.

In a small frying plan, melt butter over medium heat.

Saute shallots, apple, celery and sage until apple and celery are soft. Remove from heat.

Remove cooked squash from oven, scoop out some of the cooked innards while leaving the shells intact.

Add sauteed vegetables and breadcrumbs into the squash, add salt and pepper to adjust seasonings.

Restuff squash halves and top with shredded cheese. Put back in oven and broil until cheese browns.

Cheesy melty goodness!

Serve it immediately as a side dish with your turkey. We had it with roasted cornish hens and Roasted Brocolli. You can also serve this as a vegetarian option or as a hearty appetizer. We were all set up on the coffee table to have a move night!

You can also make these ahead. Rewarm squash, top with cheese and broil before serving. 

Serves 2 (Recipe for 12 servings below)

Adapted from LCBO Food & Drink, Fall 2010
Printable Version (for 2)
Printable Version (for 12)

Nutritional Information