Acorn squash is one of those amazing food items that can be used in both sweet and savory dishes. If you roast it and scoop out the flesh, it can be used in squash pancakes or waffles, which are delicious with walnuts, maple syrup, and bacon (if you’re me, you toast the walnuts and cook the bacon to crispy deliciousness then put both right inside the batter). The squash is also delicious as a hash, with any and all of your favorite hash ingredients.
However, my all-time favorite way to cook this winter treat is to stuff it.
I cut mine in half and roast it until it’s almost cooked through. I then add a mixture of already-cooked wild rice and sauteed goodies. This could include MANY different ingredients, and I often use it as a way to use whatever I have in my pantry or fridge. Some of my favorite ingredients include shredded carrots, dried cherries or cranberries, celery, toasted walnuts, apple, yellow onion, chopped up kale or chard, garlic, and maybe even shredded beets or parsnips. Almost any combination of these ingredients is sure to result in a flavor-packed, textural, hearty dish.
Once I’ve stuffed the squash, I put it back in the oven to finish cooking and get everything nice and hot. Depending on your preference, this can be served as a main course or side. Either way, it will warm you up from the inside out, and make excellent use of winter-time ingredients.
So, if you’re looking to experiment with some new applications for this gorgeous gourd, try any of these ideas and enjoy!
Ingredients from Ag Connect: Acorn squash, carrots, apples, beets, garlic, kale, chard, yellow onion, parsnips, bacon, flour and eggs for pancakes.