Acorn Squash
This winter I’ve been experimenting with cooking squash. It takes a lot of work to peel and core some of the heartier varieties, but it’s worth it. While I’ll have to wait until next October to showcase my stuffed pumpkin recipe, I want to share this ’stuffed’ recipe that is both impressive and fun to eat.
I found this recipe here on Chow’s website and made it without deviating too much. One thing I would recommend though would be to use boxed wild rice like Uncle Ben’s rather than some organic brand. It just tastes better.
This is actually rich enough to serve on its own on a normal night, but does make an impressive first course. You might also be left with some stuffing after the recipe which can serve as a nice side for a meal the next day.
Photo © Cheryl Molnar