Stuffed acorn or butternut squash (carrot, pepper, onions, mushroom)

[Naturen]

Which one do you think is sweeter: Acorn or Butternut?

[aquietpath]

Acorn.

[Naturen]

Originally Posted by aquietpath

Acorn.

Thanks!

Crap. That's the one that is on sale. Oh well, at least I'll be prepared for the sweetness.

[Cliffie]

You can offset the sweetness by filling it with something unsweet, like that boxed long grain & brown rice mix tossed with grilled Italian or smoked sausage, or even hamburger-laced spicy chili.


Honestly, there's not a huge difference in the sweetness between one winter squash and another -- it's more a color difference than a flavor one.

[Ruth4Truth]

I have a vegetarian recipe for this. It involves stir-frying in soy sauce, sage, not sure if there are other seasoning, cooked brown rice and sunflower seeds, then filling the half-acorn squashes, and baking for 1/2 hr. It's pretty tasty, and certainly filling. Carb city, though.

[Naturen]

Tonight is the night: I am making stuffed acorn squash. As always with recipes, I improvised a bit.

I'll report back with the taste results.

[Ruth4Truth]

Originally Posted by Ruth4Truth

I have a vegetarian recipe for this. It involves stir-frying in soy sauce, sage, not sure if there are other seasoning, cooked brown rice and sunflower seeds, then filling the half-acorn squashes, and baking for 1/2 hr. It's pretty tasty, and certainly filling. Carb city, though.

Onions, I forgot onions.

[Naturen]

Onions of course.


When it comes to stuffed foods/recipes, I put it all together and bake/crockpot it - no precooking of anything (with the exception of cabbage rolls - I blanch the cabbage). I call it being efficient and not lazy.


Tonight, I wondered about the spices and it occurred to me to do a taste test so I pan-fried a small piece of the stuffing to see if any additional ingredients were necessary. Quite tasty so far. Why I never thought about doing this before is beyond me.

Originally Posted by Ruth4Truth

I have a vegetarian recipe for this. It involves stir-frying in soy sauce, sage, not sure if there are other seasoning, cooked brown rice and sunflower seeds, then filling the half-acorn squashes, and baking for 1/2 hr. It's pretty tasty, and certainly filling. Carb city, though.

[Naturen]

I thoroughly enjoyed the stuffed acorn squash! My tastebuds experienced an explosion of flavors. And, there are leftovers.

[sheena12]

Originally Posted by evening sun

I also microwave the winter squash before cooking, it makes them so much easier to cut.

I do the same!

I love all winter squash. I bake and stuff it with any of the following or a mixture of them - quinoa, nuts, wild rice, brown rice, dried cranberries, diced sharp cheddar, goat cheese, couscous, ground sausage patties, ground meat I use meatless sausage- you use what you like) chopped greens, mushrooms, sautéed finely chopped leeks, sautéed celery, carrots and onions, poultry seasoning, sage.

A really easy thing to do is to stuff it with a good brand of packaged rice mix off your choice, add chunked cheese and chopped frozen spinach.

I've also served basic stuffing (home made) with Pepperidge Farm herbed stuffing, and sautéed celery, carrots and onions.