Ok, so maybe there are more exciting things - but I do love the fact that there are so many varieties - which means tons of new recipes! Winter squash are so versatile, and there seriously are a hundred different things you can do with them: you can make soup, roast them, puree them, eat them in salads, etc. Or you can stuff them - which is what I love to do!
The great thing about stuffing squash is that you can honestly put just about anything in there. I had some veggies that needed to be eaten up, so I sautéed them and added them in. You can add meat, grains, herbs, even dried fruit!
For this dish I added meat, but you could easily leave it out and still have a very hearty meal.
Stuffed Acorn Squash
2 acorn squash, halved and seeded
1 lb. ground bison, or your favorite ground meat (optional)
1 medium eggplant, peeled and cubed
1 green pepper, seeded and diced
2 heirloom or beefsteak tomatoes, diced
1 small onion, minced
1 clove garlic, minced
salt & pepper
Monterey Jack cheese, shredded (optional)
Heat your oven to 400 degrees. Place the squash halves into a baking dish, skin side up, in about a 1/2 inch of water. Cover the roasting dish with foil and roast for about 30 minutes or until the squash is soft.
While the squash is roasting, start cooking your meat over medium high heat- depending on the type of meat, you may need to drain off any grease. Return the pan to the heat and add the veggies, tomatoes, garlic and onion and continue cooking. Season with salt & pepper.
remaining water from the dish. Fill each squash halve with the meat
filling and top with cheese. Return to the oven and roast for another 10