Stuffed Winter Squash

“Orange” you glad it’s fall?  Maybe.  I just returned from an amazing vacation in Fort Myers, Florida where the temps were 85 to 90 degrees and the sun was beautiful.  Every chance we had, we went to the beach and especially enjoyed watching the sunset.  I have to admit, that was the first time I heard cheers and applause for the sun setting over the water but it sure made me appreciate the moment all the more and made me wonder “Why don’t I pay more attention to the sun setting in Minnesota?” Because when we left it was a 29 degree morning!  So not ready for winter yet.  Give me sand in my toes any day of the week.

One thing that does get me excited for cooler temperatures is the appearance of one of my favorite orange vegetables – winter squash.  You see, I have always been a squash lover, growing it from the time I was little.  But from my memories, I had little variation in how I ate this squashy veg.  This year I received some many in my CSA membership – I have already made Squash Apple Soup, Squashed Mashed Potatoes and reserved some puree in the freezer.  And lucky for me – the theme of this month’s Recipe Redux Challenge was “Orange You Glad It’s Fall” – a time to share a orange, antioxidant-filled dish!

But there was one that I had not yet attempted but the urge was strong after seeing it done at a dietitian meeting I had went to a couple of years ago at Mayo Clinic.  “Top Your Own Squash Bar”.  Why hadn’t I thought of this yet?  It was simple, veggie based and definitely a winning idea.

What could be more fall?

Top Your Own Squash Bar

Serves 4. (1/2 squash each)

Fresh ingredients:

  • 2 acorn squash, halved
  • Pick 1 cup sautéed protein: diced chicken breast, diced turkey, lean ground beef or pork tenderloin
  • Pick 2 cups vegetables sautéed in 1 tablespoon butter + 1 tablespoon olive oil: celery, red pepper, mushrooms, carrots, yellow onions, leeks, broccoli, cauliflower
  • 2 cups pre-cooked long grain brown and wild rice (cooked in low sodium chicken broth)
  • Salt and pepper, to taste
  • Optional – parmesan cheese, bread crumbs for topping

Simple Instructions:

  1. Place halved acorn squash cut-side down in rimmed pan with 1/2 inch water in pan.  Bake at 400 degrees for 30 minutes or until fork-tender.
  2. Meanwhile, prepare all toppings. Saute your protein choice, veggies in a separate pan, boil rice.  (Hint – if this is already done, just re-warm all toppings.)  Place toppings in separate bowls on the table.
  3. Time to build it – use hot acorn squash right away once removed from oven.  Or keep warm in oven until ready for meal.  Top with desired toppings.  Optional, place acorn squash under broiler if adding a little breadcrumbs or Parmesan cheese to top of filling for a crunch or melty treat.

Another idea – utilize a sauté pan to mix all topping ingredients together to create a stuffing-like filling.  And ooohhh, I bet dried cranberries would be a great addition!

I would love to hear what other filling ideas would be great in squash bar?

Be sure to check out my other friends from Recipe Redux for more fall, orange recipes!

12 Comments

  1. Kati @ Around the Plate on October 22, 2012 at 7:11 am

    Love this! Such a fun twist on a traditional taco bar and a great way to introduce younger ones to squash. I was 21 before I had ever tried one (yikes!)

    • Jen Haugen on October 23, 2012 at 9:11 pm

      Thanks Kati! I love the mouthfeel and sweetness of squash, in fact my husband says I like it a little too much!

  2. Dixya @ Food, Pleasure and Health on October 22, 2012 at 8:37 am

    this is such a fun party dish. Love the idea of adding protein to it.

    • Jen Haugen on October 23, 2012 at 9:13 pm

      Dixya, thanks for your note! You are right, when I had it at the meeting, it was a huge hit with all of us dietitians! Great for a party.

  3. […] Top Your Own Squash Bar (Recipe Redux) (jenhaugenrd.wordpress.com) […]

  4. Lori Walker Nutrition on October 22, 2012 at 9:45 pm

    This is a fantastic idea…a very healthy comfort food! 🙂

    • Jen Haugen on October 23, 2012 at 9:26 pm

      Hi Lori! Thanks for commenting, great to see your awesome blog is part of Recipe Redux!

  5. Deanna Segrave-Daly (@tspbasil) on October 24, 2012 at 7:56 pm

    I’m with you – beach & sun over fall/winter any day of the week 🙂 But onto the squash bar – brilliant! Love this idea! A pizza topping (tomato sauce + melted cheese would be pretty good too.)

    • Jen Haugen on October 24, 2012 at 10:01 pm

      I think we are in the same mindset! I bet a pizza topping would be good, now you have my mind a’going! Thanks Deanna.

  6. Katy Skrzypek (@KatySkrzy) on October 29, 2012 at 12:16 pm

    This is such a great idea, escpecially for picky eaters!

  7. […] Top Your Own Squash Bar (Recipe Redux) (jenhaugenrd.wordpress.com) […]

Leave a Comment





Similar Posts