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Waiter There's Something In My... Stuffed Acorn Squash  Add/Read Comments



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Look at this handsome little devil, isn't he a beaut? Let me introduce Acorn; Acorn Squash.

Acorn Squash

From earlier in the week leftovers of a lamb pasta sauce were used to stuff the squash. for those looking to replicate the sauce was minced lamb,browned and added to a little chopped onion and garlic. A tin of chopped tomatoes was added along with a bay leaf and a sprinkling of dried herbs. Near the end of cooking a generous pouring of cream completed the sauce.

The squash was cut in half, the seeds and fibrous centre removed and rubbed with olive oil. A nip end of butter was added to the cavity along with more chopped garlic. I've no idea how long it was baked for - but an hour and a half seems about right. The stuffing was added towards the end to heat through and, using up the last dribble in the pot, a little cream was poured over prior to serving.

Stuffed Acorn Squash

Stuffed Acorn Squash, my entry for Cooksisters latest round of Waiter, was served with a juicy, slightly sweet, new world Syrah (not the bottle pictured). You need that touch of sweetness to match the squashes inherent sweetness.

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Holy guacamole, that looks wonderful! And it bears more than a passing resemblance to my gem squashes stuffed with mince that I love so much :) But more importantly... has it changed your mind and brought you closer to gourd??

To be honest Jeanne I don't really like squashes et al at all. That sweetness coupled with an earthiness just doesn't do it for me - I have always had a dislike of parsnips for the same reason.

Mmmm. Looks more like 'she' to me, and yes, she's beautiful (as I already said over at Flickr) :)

definitely a bloke Pille, I looked ;-)

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