Bakezilla: Pretty Girls Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

I <3 Fall: Stuffed Squash

Posted: November 5, 2010 | Author: Bakezilla | Filed under: Bakezilla | 2 Comments »

I love fall. I love Halloween and Thanksgiving. I love foliage. I love sweaters and cups of tea. And, I adore fall food. Squash, pumpkin (which, I suppose, is a squash), apples, cranberries, the works. It’s a great season. So, I bring to you a very fall-feeling recipe for stuffed Butternut Squash. You could really use any squash for this, and I’m sure acorn would work very well, I chose butternut because it’s common, they had good looking ones at my supermarket, and it’s amusingly phallic. (I never promised I was mature).

This recipe is from the Moosewood Cookbook, adapted for my personal tastes.

Preheat the oven to 350. Halve a squash (again, whatever type you have) and remove the seeds and guck. Cutting a squash can be tough, don’t be afraid to pretend to be a sensai and yell “Hi-yah!” when you do it. I did. Put it on a well oiled baking sheet, cut side down, and bake for 25-30 minutes (even longer if it’s a particularly large squash). Remove and let cool until touchable. Don’t turn off the oven, you’re going to need it again.

Meanwhile, make the stuffing. Chop up a package of mushrooms, a small onion or a couple shallots, 2 or 3 cloves of garlic, and sautee in 2 or three tablespoons of oil or butter. Throw in whatever spices suit your fancy. I used oregano and basil and a tiny bit of thyme. I’m sure rosemary would be good too. I also bet you could put carrots or some other veggie in with the mushrooms…

Put the mushrooms in a bowl. Mix in a cup or so of breadcrumbs and some other things that might be good. I used chopped walnuts, chopped celery sunflower seeds and grated parmesean cheese. Add in a good dose of salt and pepper. Some more suggestions of what you might like to put in: dried apricots, dried cranberries, raisins, any type of nuts, sundried tomatoes, any type of cheese… or get creative. The only things I’d say this really needs are the mushrooms or the breadcrumbs… everything else is negotiable.

Fill up each half of the squash with the stuffing mixture. Bake, covered with foil, for another 15-20 minutes.

This is a very filling, hearty and healthy dish. It would make a great Vegetarian main course for Thanksgiving, served with cranberry sauce, a green vegetable, maybe a starch and of course dessert. Or, just an awesome fall oriented dish.


2 Comments on “I <3 Fall: Stuffed Squash”

  1. 1 Johanna said at 7:18 pm on November 10, 2010:

    I definitely would yell Hai YAH! If I thought that I had any chance of not hacking off my hand that way. Butternut squash are wiley. They make me nervous.
    I’ve been making acorn squash lately, stuffed with veggie quinoa. FANASTIC. Yum.

  2. 2 Bakezilla said at 9:15 am on November 11, 2010:

    I agree – squash are very difficult to cut. I bought a knife sharpener and it has changed my life – sharper is so much safer! Acorn squash and quinoa sounds awesome. A super easy way that I like to prepare them is to cut them into chunks, mix up with maple syrup (and a little butter if you want a richer taste) and fresh rosemary, and bake. So good, so easy!

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Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.