Stuff Your Squash!

This “recipe” is actually more like a template — it’s simple, easy to modify to your pantry, AND the finished product looks impressive. Lastly, it gives the cozy-fireside-potluck energy we are all craving right now.

By Joanna Binney. Adapted from recipe at thekitchn.com.

Ingredients

• 1 medium winter squash (about the size of a grapefruit or slightly larger), such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti
• 2 to 3 cups filling (see below)
• 1-2 Tbsp olive oil
• Salt and freshly ground black pepper

Guidelines for filling — to equal 2 to 3 cups total:

• 1/2 to 1 cup protein — ground sausage, ground beef, chicken, baked tofu, white beans
• 1 to 2 cups vegetables — onions, mushrooms, zucchini, peppers, greens
• 1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
• 1/2 to 1 cup shredded cheese — mozzarella, gruyere, white cheddar, jack, asiago
• Seasoning: 1 teaspoon each paprika, cumin, oregano; optional 1/4-teaspoon garlic powder, cayenne, chipotle, etc.

Instructions

1. Preheat your oven to 375°F. Cut the squash in half from stem to root and scoop out the seeds.

2. Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill

the pan by about 1/4 inch. Cover the dish loosely with aluminum foil.

3. Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50

minutes. Exact roasting time will depend on the size and variety of your squash. While the squash

is roasting, prepare the filling:

4. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually more than

enough. Cook any raw meats, then saute vegetables in the drippings and/or 1-2 tbsp neutral oil; add

seasoning and recombine. Off the heat, add 1/2 the cheese and salt and pepper to taste.

5. Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and

sprinkle with salt and pepper. Divide the filling between the halves — if they look overly full, that’s

fine — followed by the remainder of the cheese.

6. Cover again with the foil. Roast until heated through and bubbly, 15 to 20 minutes, and serve immediately.

Serves 2-4.