Lunch With Loni

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Roasted Acorn Squash Stuffed with Peppers, Mushrooms and Goat Cheese November 2, 2013

Filed under: Uncategorized — lonislens @ 3:17 pm

‘Tis the season for squash and pumpkin.  I knew I wanted to make an acorn squash recipe that was savory and not sweet.  I searched the web a bit and came across this one.  Quite frankly I was a bit surprised it was a Guy Fieri recipe.  I tend to equate him with recipes dripping with bacon grease.  I know that’s not the case, though, since I also love his Margarita Chicken recipe which is on the lighter side.  Anyhow, this is chock full of veggies.  That was perfect for me since we had a fridge that was full of them as well.  I think this would be perfect for a dinner party where you may have a vegetarian in attendance.  It could easily be made vegan by omitting the goat cheese (though I would miss it).  You could also add crumbled spicy Italian sausage to the mix if you wanted a little meat in it.  It’s a bit more time intensive than some recipes due to all the vegetables that have to be cleaned, sliced and sautéed.  However, this can be accomplished while the squash is in the oven.  Also, I found that there was more “stuffing” than I needed for the squash I had.  I didn’t mind since it made for a great base to a pasta sauce for the next night.

  Original Recipe Located At: http://www.foodnetwork.com/recipes/guy-fieri/roasted-acorn-squash-with-mushrooms-peppers-and-goat-cheese-recipe/index.html

Roasted Stuffed Acorn Squash

Ingredients

Acorn Squash:

  • 2 acorn squash
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper

Filling:

  • 2 tablespoons butter
  • 2 cups cabbage (core removed before slicing)
  • 1 cup 1/4-inch-sliced sweet onion
  • 1 red bell pepper, seeded and sliced in 1/4-inch julienne
  • 1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
  • Kosher salt and freshly ground pepper
  • 2 cups cremini mushrooms, cleaned and quartered
  • 2 cloves garlic, minced
  • 4 ounces crumbled goat cheese
  • 2 tablespoons chopped fresh Italian parsley, for garnish, optional

Directions

For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.

Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.

For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.

For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

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