Stuffed Acorn Squash

This side dish makes a beautiful display which is why it jumped off the page when I was flipping through one of my favorite Saint Louis magazines, Sauce.  However, the picture spoke louder than the end result.  The acorn squash was a bit dry while the stuffing was lacking in flavor.  Although I wouldn't call it a total failure, it was a disappointment.  I think that with a few modifications, this could be a keeper, but until then, it was just so-so. 

Stuffed Acorn Squash
Serves:  4 servings (cut back from 8 in the original recipe)
Source:  Sauce Magazine, Guide to the Holidays 2011

6 slices of bread
olive oil
2 medium squash, halved horizontally and seeded
1/2 tsp salt
2 tablespoons of butter
1 medium onion, chopped
1/2 lb mushrooms
1 large garlic clove, minced
1 stalk celery, minced
ground pepper
1/2 teaspoon sage
1/2 teaspoon thyme
1/8 cup lemon juice
1/4 cup of minced walnuts

DAY AHEAD:  Set the bread sliced on a baking sheet, uncovered, and let stand overnight so they dry out.

Place dried bread slices in a food processor and pulse until medium sized cubes.  Set aside.  Preheat oven to 350 degrees.  Drizzle olive oil in a shallow baking dish.  Place squash cut side down in the dish and bake for 30 minutes or until tender.  Turn cut-side up and sprinkle with salt.  Bake for another 20 minutes.  Remove from oven and set aside.

While squash is in the oven, melt butter under medium heat in a skillet.  Add the onions and saute until translucent, about 5 minutes.   Add the next 7 ingredients sauteing until everything is tender, about 10 minutes.  Add the walnuts and breadcrumbs to the skillet.  Add salt and pepper to taste.  Remove from heat and set aside. 

Once squash is done, fill the cavity of each squash with prepared stuffing.  Cover each squash with foil and bake until heated through approximately 20-30 minutes.  Serve inside squash.

Notes:  To cut back on cook time, I baked the squash ahead of time and then prepared the stuffing and filled the squash the day of.  The only change was baking the squash for 35 minutes with the foil to ensure it was heated through. 

Ratings
Miss J, 6 out of 10
Moe, 6 out of 10


- Miss J